- Eat the tonkatsu sideways. (かつは横向き, 横に倒して食す, katsu wa yoko muki, yoko ni taoshite tabemasu) The side that's cut should be facing upwards. (切り口が上, kiriguchi ga ue) - The idea is that by letting the meat-side touch your tastebuds directly, it increases the taste of the pork.
- Place the sauce in the small saucer, and dip a little each time you eat it. (ソースは小皿に, 都度つけて食す, sōsu wa kosara ni, tsudo tsukete tabemasu) Just like how you would eat sashimi (刺身のごとく, sashimi no gotoku) - The idea is not to drench the coating in the sauce but to just dip it a little before you eat it.
- Start with the salt, then try again without adding anything else. (はじめは塩から, 何もつけずに食す, hajime wa shio kara, nani mo tsukezu ni tabemasu) Then go back and eat it with salt, before eating it with the tonkatsu sauce. (塩で食す, ソースで食す, shio de tabemasu, sōsu de tabemasu) - The idea is so that you can experience the natural taste of the pork and how it changes with the different condiments used
Operating Hours
11:00 to 16:00, L.O. 15:30 (Daily)
17:00 to 23:00, L.O. 22:30 (Daily)
Budget
¥¥
Butagumi Shokudo is definitely one of Tokyo's Best Tonkatsu Restaurants, located in Roppongi (六本木, Roppongi) and offering up some of the most mouth-wateringly juicy and delicious tonkatsu (とんかつ, Pork Cutlet) at an affordable price. Butagumi Shokudo specializes in serving up brand-name pork (ブランド豚, Burando Buta) tonkatsu at affordable prices, perfecting the art of tonkatsu for the everyday consumer. The menu at Butagumi Shokudo is incredibly simple, you just pick between rosu katsu (ロスカツ, Loin Katsu) or hire katsu (ヒレカツ, Tenderloin Katsu), and then the size of tonkatsu that you would like. For dinner, you have the added choice of picking a "premium" version as well that is typically an even higher-end range of pork that comes with nicer marbling and "meaty" taste to it.
Tonkatsu might seem like a simple dish at first, after all, it's just pork that's breaded in panko (パン粉, Breadcrumbs) and deep-fried right? However, there's an art to tonkatsu that few restaurants go for. Typically, at the fast-food or lower-end tonkatsu shops, you get tough and dry meat, that has a soggy breading, and you just cover the entire thing in tonkatsu sauce (トンカツソース, Tonkatsu Sōsu) so all you get is the taste of the tonkatsu sauce. Here at Butagumi Shokudo, the tonkatsu itself is the star. Rather than covering the entire taste of the tonkatsu in sauce, you lightly deep the meat in a bit of Andean Rock Salt that allows you to really enjoy the natural sweetness of the pork, taste the juiciness and umami (旨味, Savoriness) of the meat, and crunch on the light and crisp breading of the pork. It's an entire world of difference that redefines what tonkatsu can be like. It's the difference between real tonkatsu lovers who appreciate the satisfaction of eating it as a dish vs eating it as a quick and easy fast food.
This is also a level that's typically priced pretty high, but Butagumi Shokudo, especially for lunch, offers extremely affordable set lunches that bring the price of these high-end brand-name pork to one that is gentle on your wallet. Furthermore, as with most self-respecting tonkatsu restaurants, the rice and cabbage are refillable, and you also get a heart bowl of tonjiru (豚汁, Pork Soup) to go with it.
Butagumi Shokudo is the casual dining spin-off of Butagumi, a Michelin Bib Gourmand-awarded tonkatsu restaurant in Roppongi. At their main restaurant, you can choose which cut of pork you would like, which prefecture's brand-name pork you would like, and really customise the exact type of meat that you're getting. Here at Butagumi Shokudo, all that complexity has really been stripped away, and left up to the chef's choice for the day, allowing the experts to make the decisions, and you to reap the fruits (or pork) of their labour. As self-proclaimed tonkatsu lovers, we've combed through many tonkatsu restaurants in Tokyo before settling on Butagumi Shokudo as our self-proclaimed Best Tonkatsu Restaurant in Tokyo.
Butagumi Shokudo has 3 Axioms of How to Dine There:
Butagumi Shokudo's Unique Points (こだわり, Kodawari)
Butagumi Shokudo aims to serve up a wide variety of brand-name pork as well as pay attention to the little things about each of their ingredients so as to produce the "Ultimate Tonkatsu".
In terms of brand-name pork, here are some of the common ones they use for their Standard range:
- Okinawa Prefecture's (沖縄, Okinawa) Ryukaton (琉香豚)
- Type: A sangenton (三元豚) bred from Landrace, Yorkshire, and Duroc pigs.
- Unique Point: Okinawa has been rearing pigs since the old days and the warm tropical climate allows it to grow herbs that are then fed as feed to the pigs.
- Taste: A light and sweet fragrance to the pork
- Chiba Prefecture's (千葉県, Chiba-ken) Tsubaki Pork (椿ポーク, Camelia Pork)
- Type: A sangenton (三元豚) bred from Landrace, Yorkshire, and Duroc pigs.
- Unique Points: The tidal flats of Kujukuri Beach (九十九里浜, Kujūkuri-hama) were once known as the Sea of Camelia (椿の海, Tsubaki no Umi). Pigs bearing this name tend to have thinner meat fibres and are fed using the stevia herb.
- Taste: The meat has a full-bodied taste, a slight sweetness to it, and is soft when chewing on it.
- Chiba Prefecture's (千葉県, Chiba-ken) Imoton (いも豚, Sweet Potato Pig)
- Type: A sangenton (三元豚) bred from Landrace, Yorkshire, and Duroc pigs.
- Unique Points: These pigs are reared primarily on a diet of imo (芋, Sweet Potato) over a long period of time.
- Taste: Imoton pork doesn't have any of the gamey smell from pork, and it is said that you can taste the natural sweetness of the sweet potato from the meat.
In terms of brand-name pork, here are some of the common ones they use for their Premium range:
- Kagoshima Prefecture's (鹿児島県, Kagoshima-ken) Pure Kurobuta (純粋黒豚, jyunsui kurobuta)
- Type: Berkshire
- Unique Points: This is the original breed of brand-name pork (ブランド豚, Burando Buta) that became famous throughout Japan as kurobuta (黒豚, Berkshire Pork) or black pig. Today there are many pig brands claiming to be kurobuta, but only this original breed of Pure Kurobuta meets the standards of Butagumi Shokudo.
- Taste: Only this original pure kurobuta has this unique and amazing umami (旨味, Savoriness) to the tate of the meat.
- Mie Prefecture's Matsuzaka Pork (松阪ポーク)
- Type: Japanese Taihu Pig
- Unique Points: Matsuzaka Pork comes from pigs that are fed with bread, banana, imo (芋, Sweet Potato), and soybeans.
- Taste: The meat has a well-rounded taste, a chewy texture, fine fibre strands, and a richness to it.
- Iwate Prefecture's (岩手県, Iwate-ken) Shirokaneton (白金豚)
- Type: A sangenton (三元豚) bred from Landrace, Yorkshire, and Duroc pigs.
- Unique Points: Sometimes called "Platinum Pork", these pigs are only bred in two locations in the mineral-rich Ou Mountains (奥羽山脈, Oū-sanmyaku) with its fresh waters.
- Taste: It has a chewy texture to the meat, and a strong sweetness that permeates the taste buds.
- Gifu Prefecture's (岐阜県, Gifu-ken) Nattoguiton (納豆喰豚)
- Type: A sangenton (三元豚) bred from Landrace, Yorkshire, and Duroc pigs.
- Unique Points: A new breed of pork that was only created in the 2010s, this pig is only fed mugwort and natto (納豆, Nattō) (hence its name).
- Taste: The meat is soft and has a light aftertaste, but with a deep umami (旨味, Savoriness) from the marbling.
Even each of the ingredients that goes into the tonkatsu is carefully selected:
- Panko (パン粉, Breadcrumbs)
- The panko uses only top-grade panko that has been aged for two hours. Typical tonkatsu uses second-grade panko.
- Rice - Yamagata Prefecture's (山形県, Yamagata Prefecture) famous Hitomebore rice is used and cooked on a gas hagama (羽釜) to get a traditional plump texture
- Salt - Andean Rock Salt is used which is rich in minerals
- Oil - An original blend of high-quality white sesame oil and cottonseed oil that is usually only used at luxury tempura restaurants.
- Cabbage - Cabbage is always freshly cut to preserve its sweetness and softness.
- White Pepper - Only organic white pepper with no pesticides is used
Butagumi Shokudo Review and Thoughts
Recommended
Butagumi Shokudo is without a doubt our favourite tonkatsu (とんかつ, Pork Cutlet) restaurant in Tokyo, and the Best Tonkatsu Restaurant in Tokyo in our opinion. It's primarily the confluence of two factors: quality and price. You get the tonkatsu (とんかつ, Pork Cutlet) quality of a high-end restaurant, while only paying the price of an average Japanese restaurant in Tokyo. Even in terms of quality, there are few tonkatsu restaurants in Tokyo that can hope to even rival Butagumi, and we've visited multiple Michelin Bib Gourmand Tonkatsu Restaurants (including their main Butagumi restaurant in Roppongi).
What makes Butagumi Shokudo stand out so much in our opinion is really just the quality of every single component of the dish. Together, they really give you that major "wow factor" when you finish the meal, satisfied, and stomach full.
The key component of a tonkatsu meal, is without a doubt, the tonkatsu itself. Looking at the rosu katsu (ロスカツ, Loin Katsu), Butagumi Shokudo's tonkatsu is superbly juicy at the lean parts, and the fat cap just bursts in umami (旨味, Savoriness) in your mouth without being overly greasy. In fact what strikes you is how, light and crispy the panko (パン粉, Breadcrumbs) coating is, and yet it's not the least bit greasy or oily. That's a mark of a good tonkatsu that's really been fried to perfection. Furthermore, the quality of the meat itself is evident, the use of brand-name pork (ブランド豚, Burando Buta) means that the meat typically has a good marbling to give it that nice firm texture, while still being juicy, and that the pork always has a natural sweetness to it as well as a gentle "porky" sort of taste. Dipping this with just a bit of the rock salt really enhances and brings out the taste of the tonkatsu even more. The rotation of brand-name pork that they use from time-to-time also means that you get to try different types of pork on each visit, and also discover what's available on the pork scene in Japan.
Talking about the rock salt, Butagumi Shokudo offers up a robust condiment line-up to complement the tonkatsu and the salad. Offering a classic yuzu (柚子) dressing for the salad. Butagumi Shokudo's tonkatsu sauce (トンカツソース, Tonkatsu Sōsu) is also one of the best that we've had, having a nice strong fruity fragrance as well as a strong spice profile that uplifts the entire sauce, as well as that slight tartness and acidity that helps to lighten the aftertaste. The only real downside is that the tonkatsu sauce might overwhelm the natural taste of the pork, so we really recommend alternating between the salt and the sauce, or starting with the lighter-tasting salt and finishing off with the stronger flavoured sauce.
Along with the set, you'll get tonjiru (豚汁, Pork Soup), some tsukemono (漬物, Pickles), refillable salad and rice. The tonjiru is so good, we would go for 4 or 5 bowls if it was refillable. The soup has a deep flavour that probably comes from the red miso used in it, combined with the richness from the pork, which really gives a heartwarming home-cooked meal type of vibe. The rice is also perfectly cooked, nice and plump, and goes extremely well with the tonkatsu.
While the menu is simple, some people might be stuck on which to go for, so let's break it down. First off, rosu katsu (ロスカツ, Loin Katsu) or hire katsu (ヒレカツ, Tenderloin Katsu)? Typically, we recommend Rosu Katsu because the meat is juicier (due to the fat cap on it) and has a nicer and juicier bite to it. Hire Katsu at many restaurants runs the risk of being dry and tough, although we've not personally tried the ones at Butagumi Shokudo before. Next Standard or Premium? Personally, we've had both and we really like both, we're not entirely sure that we could taste the Premium being substantially better than the Standard, although if you're travelling and only going to be here once, why not splurge a bit for the Premium? Otherwise, the Standard should prove satisfying enough for most. Lastly, the size of the tonkatsu. The size of the tonkatsu also coincides with the cuts of meat that you're getting, the smallest size of 110g tends to be leaner, then 165g tends to be the classic loin cut, and the 220g tends to be a thick-cut that is really satisfying. In general, for most we would recommend the 165g cut, but if you're a meat lover, then by all means go for the 220g cut.
To us, Butagumi Shokudo is undoubtedly Tokyo's Best Tonkatsu Restaurant and is one of those food recommendations that we won't hesitate to introduce to any of our friends or relatives. The quality at the restaurant is consistently good, and it's always a satisfying meal.
Not to mention, the open-concept kitchen and modern interior of the shop also makes for an enjoyable dining experience. So if you're in Tokyo, or just the Roppongi area, be sure to check out Butagumi Shokudo
Butagumi Shokudo's Story
Butagami Shokudo is the casual dining spin-off from the high-end Tonkatsu restaurant, Butagumi, with shokudo (食堂, Cafeteria) meaning cafeteria in Japanese, and the shop aims to replicate the high-quality offerings at their main shop with wallet-friendly prices. Butagumi Shokudo has two main goals: "to serve the Ultimate Tonkatsu" and to "become a Shokudo that everyone loves".
Tonkatsu is often thought of as B-grade gourmet or fast food, by paying extra attention to the preparation of ingredients, the ingredients themselves, and the cooking method, Butagumi Shokudo believes that they can produce a deliciousness with a "wow factor". To start with, they highly encourage customers to begin with just the Andean Rock Salt and not the tonkatsu sauce.
By aiming to serve up the Ultimate Tonkatsu, the goal is to serve up the same quality as their main Michelin Bib Gourmand awarded Butagumi restaurant in Roppongi. By using brand-name pork (ブランド豚, Burando Buta) from around the country, and serving it up at a reasonable cost, they hope that it becomes something that customers can eat on a daily basis. Lastly, they hope that by eating it, customers can become just a little bit happier, and gain a bit more liveliness into their lives.
Those are the ideal dreams of Butagumi Shokudo.
Butagumi Shokudo Menu Recommendations
ロースかつランチ
Rosu Katsu Lunch - 165g
¥1,650
プレミアム銘柄豚ロースかつ膳
Premium Rosu Katsu - 165g
¥2,580
A cut of loin rib that is only produced in small amounts using today's Premium brand-name pork (ブランド豚, Burando Buta).
ロースかつランチ
Rosu Katsu Lunch - 220g
¥2,050
ロースかつランチ
Rosu Katsu Lunch - 110g
¥1,200
フィレかつランチ
Fillet Katsu Lunch - 165g
¥1,850
A thick cylindrical cut of hire katsu (ヒレカツ, Tenderloin Katsu) that has a nice thickness to eat and a strong meaty umami (旨味, Savoriness) taste. The dinner portion is ¥2,150
フィレかつランチ
Fillet Katsu Lunch - 110g
¥1,400
プレミアム銘柄豚フィレかつ膳
Premium Fillet Katsu - 165g
¥2,780
A thick cylindrical cut of hire katsu (ヒレカツ, Tenderloin Katsu) that has a nice thickness to eat and a strong meaty umami (旨味, Savoriness) taste using today's Premium brand-name pork (ブランド豚, Burando Buta).
Butagumi Shokudo Is Mentioned In
Getting to Butagumi Shokudo
From
六本木駅
Roppongi Station
H
04
日比谷線
Hibiya Line
E
23
大江戸線
Ōedo Line
Take Exit 1c
Walk
3 mins
200m
Check out other spots in Roppongi
六本木
Roppongi
東京
Tokyo
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