Tonkatsu Mitake

A cutlet made with carefully selected high-quality pork loin. Characterized by the sweetness of the fat and the umami of the lean meat. Enjoy with sauce or salt alongside crispy batter, a Japanese classic dish.

A cutlet made with high-quality pork fillet. Low in fat and very tender. Light and popular among women and the elderly.

Standard pork loin cutlet. Good balance of juicy meat umami and fat. Served with shredded cabbage.

Deep-fried cutlet topped with a rich, sweet and savory sauce based on red miso. A famous style from the Nagoya region, it's a flavor that goes well with rice.

A dish made by mixing minced meat and finely chopped shiitake mushrooms, coated and deep-fried. A juicy dish where you can enjoy the umami of the meat and the aroma of shiitake.

A dish of horse mackerel (aji) opened, breaded, and deep-fried. The flesh is plump and the outside is crispy. Typically eaten with tartar sauce or other sauces.

A rice bowl dish with deep-fried cutlet and onions simmered in a sweet and savory broth, topped with beaten egg. One of Japan's soul foods, very filling.

A dish of eggplant with meat filling or stuffed, coated and deep-fried. The eggplant absorbs the oil, becoming tender and melting in your mouth, pairing well with the meat's umami.

Cold beer poured from the tap. Pairs excellently with fried foods.

A large bottle of "Asahi Super Dry," one of Japan's most popular beer brands. A crisp, dry taste.