A favorite for those wanting a benchmark Japanese pork. The Shio Kaze ('Sea Breeze') pork is known for its incredible fat quality and clean, sweet flavor. It is fried precisely so the meat stays succulent and the panko crust remains light and airy. Reviewers consistently praise the way the fat melts on the tongue. It is an excellent example of the restaurant's commitment to sourcing the finest breeds in Japan.
Tips from diners
Try the first bite with just a pinch of sea salt—no sauce. It lets you taste the actual quality of the pork and the sweetness of the fat. The sauce is great, but the meat here is the star.
The peak of luxury at Butagumi. Matsusaka pork is prized for its intense intramuscular fat, resulting in a cutlet that is as rich and tender as a high-end steak. The frying technique preserves the delicate structure of the meat while providing a significant crunch. Reviewers highlight its incredible juiciness and the lack of any 'porky' odor, characteristic of the finest Japanese breeds.
Tips from diners
This is very rich. If you're a couple, order one Matsusaka and one leaner variety like the Shio Kaze to share—it's the best way to experience the different fat profiles without being overwhelmed.
The essential accompaniment to any tonkatsu. At Butagumi, the cabbage is sliced into translucent, airy ribbons that are remarkably fresh and crunchy. It's served with a choice of a nutty sesame dressing or a bright citrus ponzu. Reviewers highlight the quality of the cabbage as being a core part of the meal, acting as the perfect refreshing palate cleanser.
Tips from diners
The cabbage is unlimited! Don't be afraid to ask for a refill. It's the traditional way to manage the richness of the fried pork.
A favorite for those wanting a more 'meaty' and robust experience. The Saddleback pork has a more pronounced savory flavor than the milder Japanese breeds and a significant layer of high-quality fat. It is a brilliant example of the restaurant's global sourcing, offering a different textural profile that is highly addictive. Reviewers often mention its deep, savory punch.
Housed in a beautiful, historic house in Nishi-Azabu, Butagumi is a temple to the art of the fried pork cutlet. Founded by Hitoshi Kunihiro, the restaurant is unique for offering a 'menu' of over 20 different breeds of pork from across Japan and Europe. Each cut is meticulously breaded in fresh panko and fried at a specific temperature to ensure maximum juiciness and a light, greaseless crunch.
The restaurant is in a beautiful two-story traditional house. Request a seat on the second floor if you want a quieter, more atmospheric experience. The first floor is high-energy and great for watching the kitchen.
They take reservations and it's a good idea for dinner. For lunch, you can often walk in, but arrive at 11:15 AM (before the 11:30 AM opening) to walk right into a table without a wait.
It's tucked away in a small side street in Nishi-Azabu. Use a reliable map app—the entrance is very discrete and easy to miss from the main road.
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