Tonkatsu Hasegawa

A premium, extra-thick cut of pork loin, breaded with panko and deep-fried to a crisp golden brown. Rich in fat and umami. Served with shredded cabbage.

Signature pork loin cutlet stuffed with garlic, shiso (perilla leaf), and cheese before frying. A flavorful twist on the traditional tonkatsu.

High-quality pork loin cutlet. Deep-fried with a crispy breadcrumb coating. Juicy and savory.

Chateaubriand of pork (top tenderloin). An extremely rare and tender cut, deep-fried to preserve its delicate texture.

Standard pork loin cutlet. A classic Japanese dish with a balance of lean meat and fat, served crispy.

Pork tenderloin cutlet. Leaner and softer than the loin, deep-fried in breadcrumbs.

A combination set featuring both the fatty loin and lean tenderloin cutlets.

Pork loin cutlet infused or layered with garlic for a punchy aromatic flavor.

Pork loin cutlet layered with pickled plum (ume) and shiso leaf. Refreshing and tart flavor cuts through the richness of the fried pork.

Pork loin cutlet filled with cheese and shiso leaf. The melted cheese adds creaminess while shiso provides a herbal note.

Large portion of pork tenderloin cutlet. Extremely tender lean meat.

Pork tenderloin cutlet wrapped with shiso leaf for a refreshing herbal aroma.

Pork tenderloin cutlet with plum paste and shiso leaf. A tart and savory combination.

Japanese curry rice topped with a pork loin cutlet. Savory, slightly sweet and spicy curry sauce served over rice.

Pork cutlet simmered with egg and onions in a dashi broth, served over a bowl of rice. A hearty comfort food.

Deep-fried breaded patty made of minced pork and onions. Juicy and savory.

Potato croquette made with Danshaku (Baron) potatoes, breaded and fried. Soft and creamy interior.

Deep-fried squid breaded with panko. Chewy texture with a crispy crust.

Rich and creamy croquette filled with crab meat and béchamel sauce, breaded and deep-fried.

Pork tenderloin on a skewer, breaded and deep-fried.

Pork loin on a skewer, breaded and deep-fried.

Sautéed fatty pork neck meat. Rich, savory, and tender.

Fresh cucumber slices served with a savory meat miso dip made from Sangen pork.

Fresh salad made with seasonal vegetables.

Salad topped with grilled fatty pork.

Japanese mountain yam pickled with wasabi. Crunchy texture with a sharp kick.

Red turnip pickled in vinegar. Sweet, sour, and crunchy.

An assortment of Japanese pickles.

Lightly pickled celery. Crisp and refreshing.

A side serving of Japanese curry sauce.

Spicy fermented cabbage.

Sliced fresh tomatoes served chilled. Often accompanied by salt or mayonnaise.

Thick pork loin cutlet sandwich with sauce on soft white bread.

Tender pork fillet cutlet sandwich.

Citrus-based soy sauce dipping sauce.

Extra salad dressing.

Large assorted fried platter named after the highest rank in sumo. Includes Loin, Tenderloin, Croquette, Minced Meat Cutlet, and Fried Squid.

Assorted fried platter named after the second highest rank in sumo. Includes Loin, Half Tenderloin, Croquette, and Fried Squid.

Sliced pork stir-fried with ginger and soy sauce.

Steamed white rice.

Traditional Japanese soybean paste soup.

Shredded fresh cabbage, typically eaten with tonkatsu.

A sweet potato shochu from Miyazaki. Aged for over 2 years, offering a unique mature flavor.

Kagoshima shochu. Known for a soft, floral aroma and smooth mouthfeel, likened to a whale.

White sweet potato shochu prepared in traditional pots.

Made with black koji. Known for its punchy richness and strong aroma.

Miyazaki shochu with a faint, airy potato scent and a smooth, crisp finish.

Famous for its citrus-like aroma. Popular among beginners for its easy-drinking quality.

Kagoshima shochu with a mellow sweetness and clean finish.

Powerful and full-bodied black koji shochu. Highly rated by experts.

Premium shochu made with high-quality sweet potatoes and rice, prepared in traditional jars.

Red wine. 'Mapu' refers to 'Land/Earth' in indigenous Chilean language. Taste the fruit of the earth.

White wine. Delicate tannins and subtle spice.

Organic red wine. Fresh blackberry notes and ripe fruit aroma. Slight spice nuance.

Organic white wine. Fresh citrus and anise flower aromas.

Italian sparkling wine. Fine bubbles with fresh fruit aroma. Stylish dry finish.

Dry sake from Kizakura. Can be enjoyed hot or cold. Crisp with firm umami.

Honjozo sake, recommended served hot. Light and soft with harmony.

Junmai sake, recommended cold. From the oldest brewery in Tochigi prefecture. Refined taste.

Junmai Ginjo sake from Wakayama. Gentle and gorgeous ginjo aroma with deep flavor.

Plum wine made with authentic shochu base. No additives, sweetened with honey for a homemade taste.

Plum wine from Ishikawa made with fresh Benisashi plums and natural spring water from Mt. Hakusan. Elegant flavor.

Refreshing sorbet made from Japanese yuzu citrus.

Classic vanilla ice cream.

Homemade Warabimochi. Soft, jelly-like dumplings made from bracken starch, typically served with sweet toasted soybean flour (kinako).