The leaner option at Maisen. Hire is still incredibly juicy despite its lower fat content — a testament to the quality of the meat and the frying technique. A feather-light batter encases meat so tender it practically falls apart.
The fattier option compared to hire (lean). Rosu has a higher fat content that delivers a richer, more indulgent flavour. The perfect ratio of meaty and fatty bits ensures each bite is juicy and flavourful. The batter maintains its crunch without absorbing oil.
Tips from diners
If you can't commit to kurobuta, rosu is your best bet. The marbling is visible and the fat melts beautifully. Crisp batter, tender meat inside.
The full experience. A generous portion of tonkatsu, steaming white rice, warm miso soup, and crunchy house-made pickles. This set presentation is how tonkatsu is meant to be eaten — as a complete meal with contrasting flavours and textures.
Maisen's signature dish. Kurobuta is a pure Berkshire breed known for fine meat fibres, rich flavour and aroma. The pork is weighed, tenderized and cut fresh daily in the factory next door. The result is tender enough to cut with chopsticks, with fatty bits that melt in your mouth. Served with apple sauce specially formulated for kurobuta.
Tips from diners
This is what you came for. The fat in kurobuta is different — it melts instantly. Apply the apple sauce on the side, not drizzled on top.
A casual version of Maisen's expertise, the tonkatsu sandwich features a perfectly fried cutlet on soft bread with sauce. Less formal than sitting at the counter, but delivers the same quality pork and batter. A handheld way to experience Maisen.
Located in a converted bathhouse near Omotesando Station, Maisen is universally acknowledged as one of Tokyo's best tonkatsu restaurants. The signature dish is kurobuta (Berkshire black pork) known for its high fat content and intense flavour. The pork is weighed, tenderized, and cut fresh daily in the factory next door. The batter is feather-light and airy, a testament to 60 years of technique.
Don't drizzle sauce directly onto the tonkatsu. Pour it onto a small dish and dip. The sauce is made with pureed onion, carrot, celery and spices from their own factory — no thickener. It's too good to waste.
The building is a converted public bathhouse from the area's pre-war era. The interior retains character. It's not fancy, but it's authentic. Arrive early or expect a short wait.
Sit at the counter if possible. You can watch the staff prepare your tonkatsu and see the quality of the meat. The experience is better with a view of the cooking.
The restaurant has English, Korean and Chinese menus. Staff includes English and Chinese speakers. Easy to order even without Japanese language skills.
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