Congratulations Maisen Philippines!

One of our favorite restaurants in Tokyo is now in Manila!!! Now with 3 branches in a span of 2 months.
There are 10 restaurants and 60 kiosks all around Japan. 8 in Bangkok and 3 in Manila- Greenbelt 5 August 7, SM Megamall Bldg A (Sept 14 ) and SM North Edsa (Oct 8 ) Upcoming branches – Uptown BGC, MOA and Shangrila Fort

 Mr. Ben Chan, Mr. Virgilio Lim from Suyen Corp. And Mr. Takeshi Okamoto President and Mr. Tadakazu Fujishiro Corplan Div Corp Officer of Izutsu Maisen Co. Ltd. 

 Bryan And Kai Lim @kailim_ , Mr. And Mrs.( Suyen Chan ) Lim.

  Erika, Beng and Rikki Dee. Other owners not in photo – Richard and Lucy Gomez, Kris Aquino and Chef Florabel 

The SM Megamall Branch

Tonkatsu Maisen was established in December of 1965, in the underground floor of the Hibiya Mitsui Building on Yurakucho, Chiyoda Ward. Starting with the establishment of a restaurant in the Nihonbashi Mitsukoshi Department Store in 1968, it has spread out to various department stores throughout Japan.

The Maisen founder – a housewife with no established career – burst into the unknown territory of the food and drink business, and has since successfully continued to provide high quality foods and high quality service, under the slogan of “the customer comes first”. It is this very tradition that is the origins of the “ Maisen” brand, and it is held dear to this very day.

Maisen’s main restaurant in Aoyama, Seiyokan, is famous for taking the dressing room of a bath-house built in the late 1920’s, and turning it into a restaurant. At the time of the conversion, people had no real concept of “reuse” like they do now. It was thus considered a fresh and surprising idea to people, creating a topic of conversation and becoming highly acclaimed.

Maisen (3)Half a century later Maisen now has nine company restaurants where to chefs use their skills and experience in order to respond to the needs of a wide range of customers. On its 50th anniversary, Maisen is finally hitting Philippine shores as well, with partners including retail magnate Ben Chan and the Suyen Corp. Group, renowed chef Florabel Co-Yatco, restaurant tycoon Enrico “Rikki” Dee, celebrity couple Richard Gomez and Ho. Lucy Torres-Gomez, and prominent Philippine TV figure Kris Aquino.

Centered on the famous tonkatsu, Maisen provides many different dishes for all seasons and scenes, and offers banquet services as well in Japan.

Everyday we strive to maintain our unique style in order to ensure that everyone, from children to the elderly, can spend a wonderful time of simple happiness with their loved ones.

Sauce – An important factor of the Maisen flavour is the sauce. We produce four kinds of sauce: “ sweet sauce” (Amakuchi), “Worcestershire sauce” (Karakuchi), “ tenderloin katsu sandwich sauce,” and the special sauce” used exclusively for black-skinned pork. The Maisen founders tested out new recipes again and again, striving everyday behind the counter at their small shop to create our delicious flavors.

Breadcrumbs – Taking pork made to proper size and shape, we apply breadcrumbs made from our own original bread recipe using special techniques. We then fry the tonkatsu in our special oil while carefully adjusting the heat.We make our breadcrumbs with the aim of achieving the level of “kendachi” in our tonkatsu, which translates to the state of blossomed flowers in Japanese.

Pork – Each slice of pork used in our restaurants is carefully cut, then pounded to loosen the tendons, thus ensuring the softness in our meat. For variety, we provide the special Kurobuta in addition to normal pork

Sandwiches – On top of our signature katsu set dishes, Maisen also offers katsu sandwiches with a choice of tenderloin or shrimp meat. Popular with the on-the-go Japanese community, these selections are the perfect takeout treats which you can enjoy during your break.