Review excerpt: The menu, all in Japanese and slipped inside a well-thumbed plastic file, offers several choices of pork, with cuts priced according to size and rarity. Agu pork from Okinawa is known for its “healthy” fat that melts at relatively low cooking temperatures. ...

This spin-off in the basement of the Roppongi Hills complex lies a few strides from the subway gates. Bright, cheerful and modern, Butgagumi Dining has a big open kitchen where you can watch the golden cutlets being deep-fried to crisp perfection. And it still has ...

What other tonkatsu restaurant serves vibrant mixed salads of organically grown seasonal vegetables? Or uses sashimi-fresh kuruma-ebi (king prawns) for its ebi-fry. Or makes freshly squeezed honey-lemon soda?

At Butagumi they take the humble staple of tonkatsu and elevate it to hitherto unheard of levels of refinement. What’s different? Just about everything.

Review excerpt: Nowhere does tonkatsu like Tonki. Of all the restaurants in Tokyo that serve those ever-popular cutlets of breaded, deep-fried pork — and they number in their thousands — nowhere stands out quite the way Tonki does. To its legions of fans, it is ...

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