Tonkatsu Narikura
The Story of
Tonkatsu Narikura
Tonkatsu narikura is one of the most decorated restaurants in all of Japan. Founded by Seizo Mitani after 11 years of training at one of Tokyo's most respected tonkatsu restaurants and five further years studying kaiseki and traditional Japanese cooking, the restaurant opened in 2010 with a single, demanding mission. To redefine what a pork cutlet could be.
Tonkatsu narikura is known above all for its White Tonkatsu, a signature creation produced through a unique low-temperature cooking method that keeps the breadcrumb coating pale, light, and never browned. The result is a cutlet of extraordinary tenderness, where even lean pork tenderloin becomes genuinely juicy and yielding. The breading seals in the meat's natural juices and umami, the savory depth that defines Japanese cuisine, rather than overpowering them. The flavor that emerges is at once comforting and refined.
The restaurant operates on a reservation-only basis in Tokyo, where demand has never slowed. Nine consecutive years in the Michelin Guide and multiple No. 1 rankings in the OAD Casual in Japan list, which evaluates the finest casual dining across Japan, reflect the consistency of Mitani's craft.
For its U.S. debut, narikura represents a modern twist on tonkatsu, a breaded and fried pork cutlet beloved across Japan. Using steam convection ovens, the kitchen crafts a healthier, non-fried version that delivers the same tender, juicy experience with a lighter, guilt-free profile. Now everyone can enjoy the iconic taste of tonkatsu without compromise.
The Mille-Feuille Katsu, made from thin layers of pork stacked together, offers an exceptionally delicate bite unlike anything in the conventional tonkatsu repertoire. Each layer melts into the next, creating a texture that is both satisfying and surprisingly light.
Tonkatsu narikura joins YUU Japanese Food Hall, bringing its decades of Michelin-recognized, award-winning craft to American diners. This is tonkatsu at its absolute peak, reimagined for those who want incredible flavor without the heaviness of traditional frying. And it is finally here.
“Welcome. I trained for 16 years before opening narikura — 11 at a respected Tokyo tonkatsu restaurant, and 5 studying kaiseki and other Japanese culinary traditions. What you will taste is the result of that entire journey. I hope it shows you a side of tonkatsu you have never experienced before.”