I was so happy when Mykie contacted me to share with us his latest discovery!!! TONKATSU resto in Manila!! We love tonkatsu!!
A place in San Antonio Village in the basement of a building!!
James and I gladly joined Mykie and Keiko on this adventure! That’s Mykie, Keiko and James going down the basement
Not at all fancy….in fact a basement with vacant spaces even
And here it is, literally a hole in the wall
This is it! 3 tables for dining
and the other side
Thanks Mykie and Keiko! Keiko is Japanese
I was so intrigued to see bottled softdrinks because I hardly see them around anymore
Here is Bella with her Japanese husband, Chef Hosoya. Mr. Hosoya was a Tonkatsu Chef for 30 years in Japan!
The menu. No frills place, means no frills prices
Oroshi Katsu- Oroshi is just the name of the sauce. You get all this for P 215.00. P 180 if plain Tonkatsu
Here is the sauce which is like a raddish type of sauce
This is the plain tonkatsu. They just use local pork to keep the prices down. But it was still very good
And this is the Misu Katsu set- a sweet sauce
I wanted to try Cheese Katsu, I thought it would be inside, but they just topped it, so it was not what i expected
I told Mykie I wanted to try using our Vande Rose Pork loin and we did bring our slab! Aside form the cooking technique, of course the ingredient is key as well. So the higher quality the pork is, of course the better the taste
He cooked it for us and wow, it was so much better. Duroc pork from the States. Though the chef recommends that it should have a bit more fat at the end to make it taste better. We were very satisfied though with what little fat it had
Here it is again, he sliced it thicker than the local portion he makes….
I don’t recommend delivery since this dish is fried, so it might not be good anymore
Want to try the adventure?
If you can understand Japanese, click below to go to the website:
looks yummy! i love tonkatsu!!!!!!!! CANT WAIT
[...] Previous entry: Tonkatsuya June 18, 2011 [...]
Rica, James, I’m glad you guys enjoyed the adventure! Can you imagine how it would taste with Kurobuta pork and fresh japanese bread crumbs?? Chef Hosoya’s 30 years of Tonkatsu experience is the X factor!! He can tell the proper oil temperature by just dipping his cooking chopsticks and seeing the bubbles!! Next project would be to find a 30-year experienced Tempura chef!!
Bravo to you and James for bringing in not only great steaks, but really tender and flavorful pork!!
Affordable Tonkatsu set is always a winner in my book
Lol. I have to laugh at myself. I am living in that condo and passed the place so many times but didn’t bother trying it out! Guess I will now! Thanks!
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