Gourmet tonkatsu. It sounds like a contradiction in terms, as implausible as haute cuisine hot dogs or Michelin-starred jellied eels. Surely those breaded, deep-fried “cutlets” of pork can be nothing but comfort food: fatty, filling and reassuringly easy on the budget.

Try telling that to the folks at Butagumi. They take this humble staple and elevate it to hitherto unheard of levels of refinement. What’s different? Just about everything.

Unable to view this article?

This could be due to a conflict with your ad-blocking or security software.

Please add japantimes.co.jp and piano.io to your list of allowed sites.

If this does not resolve the issue or you are unable to add the domains to your allowlist, please see out this support page.

We humbly apologize for the inconvenience.

In a time of both misinformation and too much information, quality journalism is more crucial than ever.
By subscribing, you can help us get the story right.