Last year during our lunch with Scott Tan of Bon Chon, he told us that he was working on secret projects 
Finally one of the secrets is out! A franchise from Japan, Ginza Bairin! The first Tonkatsu restaurant in Ginza which opened in 1927. I was wondering why we never ate here and I asked Scott where it was in Ginza. Apparently you cannot spot this restaurant if you cannot read Japanese because the restaurant sign is in Japanese!
Previous entry: Team Bon Chon November 4, 2012
The day before it opened, we came over to try it
I am so honored to meet third generation owner, Masaya Shibuya and the International Head Chef, Yoshijiro Miyakozawa
Loved this unique looking gyoza!! It tastes good too! My Ramen boys will love this!
It was the founder of Ginza Bairin who invented the tonkatsu sauce before anyone else. Before tonkatsu was being served only with catsup or soy sauce etc. Bairin in Japanese means plum tree and the grandson, Masaya Shibuya told me that his grandfather named the restaurant after the plum tree which his wife loved in her garden
Three kinds of dippings for Tonkatsu at Ginza Bairin
1.) Just the plain plum sauce
2.) Sauce with the Sesame seeds
3.) Sesame seeds with pink Himalayan salt
Tonkatsu sauce and salad dressings
I noticed that the breadcrumbs was lighter than usual and according to Ginza Bairin Manager, Tetsuya Ohyabu, it’s because they use cottonseed oil ( also healthier )
Three ways to eat Tonkatsu, It was my first time to try Katsu Sando
An interesting way to eat tonkatsu! The bread was so good and is made fresh by a Japanese baker
The third way is Scott’s favorite way! He told me that this was the dish that made him love Ginza Bairin in Tokyo!
Scott demonstrating how to eat the Katsudon! He takes it so seriously No wonder he is so passionate about his business
President and Owner, Masaya Shibuya – Third generation of Ginza Bairin
My seat mate Ohyabu San and I like this dip – sesame seeds with himalayan salt
And he told me he likes putting it on the rice too! So I copied him and realized I liked it too
They offer Teishoku sets where you can ask for free refills of any of the sides – the salad, the soup, rice and the fruit. The set is only P 425, P 445 and P 525!
Other items on the menu
International Head Chef, Yoshijiro Miyakozawa bringing our Unagi Katsu. First time for me to have Unagi as a katsu Miyakozawa San travels all over the world to train the chefs of new franchisees
To celebrate the launch, Shibuya San giving an old painting to Scott which has the Ginza Bairin pig mascot on it
Congratulations!!! Kampai!
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