The Best of Tonkatsu by Terazawa

When we think of Japanese cuisine, some of us instantly think of sushi or ramen, seeing as it's the most common out there. But a classic favorite in Japanese homes, Tonkatsu, is sure to prompt the gastronomes in you.

Tonkatsu by Terazawa was started by restauranteur and chef Akinori Terazawa, a native of Nagoya, Japan, some 20 years ago. He dreamed of making the best Tonkatsu in town and when he achieved that, shared it to the world. Now, it is available in four countries--Japan, Singapore, Malaysia and our own (through the Bistro group)

Décor, Ambiance, Staff

CDO Bloggers with Marketing Representatives from Tonkatsu & Italianni's

The authenticity of the menu is consistent with the décor. Wooden walls, lanterns, accents with Japanese calligraphy and the bright welcoming lighting evoke a warm and comfortable ambiance. It is then complimented by an attentive wait staff, a signature brand of service by the Bistro Group.

Menu

Chef Terazawa uses the traditional Japanese method of preparing the dish, aging the meat by wrapping it in white cloth for three days. This produces meat that's irresistibly flavored and richly textured. The pork is seasoned only with Nama Panko, composed of fresh and soft bread crumbs, instead of flour or ordinary breading. The breaded cutlet is then deep fried to perfection using vegetable oil. For those of you who dont eat pork, a chicken Katsu is available too. 

Kurobuta Katsu

Kurobuta, the Angus of Pork, is meat from the original strains of Berkshire hogs from Japan. This method of raising produces hog meat that is of optimum quality and lush in flavor, with its own inherent and distinctive sweetness. It's packed with juiciness and flavor from the meat's excellent marbling.

Iberico Katsu

Iberico Katsu is made of the finest black Iberico pork from Spain. It has a delicate, nutty, melt-in-the-mouth marbling. Popularly known as the Pata Negra, these Iberian pigs are a special breed found in the south and southwest areas of Spain. What makes them extraordinary is that they are fed on barley and maize weeks after weaning and feed on acorns, thyme, rosemary and mushroom, making them the healthiest pigs with 50% unsaturated fats like that of olive oil.

Chef's Specialty: Hire & Rosu Katsu

The Hire Katsu set is deep fried pork fillet from a local hog which varies in each city. It is said that our pigs are the most delectable in terms of inherent flavor. The Rosu Katsu set is deep fried pork loin for those who prefer less fat on thier hog.

All of the restaurant's Katsu sets are served with refillable servings of Japanese rice, shredded cabbage and a bowl of hot Tonjiru, a special miso soup flavored with pork.

We also got to try these appetizing starters:

Chasoba Salad

Chef's specialty of soba noodles, as I like to term it, saladed.

Fried Chicken Wings

French Fries

Kakifurai

 Japanese oyster imported from the land of the Rising Sun and marinated with Tartar sauce.

Karaage

Fried pork with lemon on the side

Frozen Green Tea

This will henceforth be called the best dessert in the whole city! Lush green tea flavored ice cream sitting on a thin layer of cookie, topped by a soft meringue pillow.

Thank you so much to the very accommodating Bistro Group! It's really about time you try Tonkatsu by Terazawa, I insist! It is located at Ground flr Centrio Mall, Cagayan de Oro City. For more details, visit the restaurant's Facebook page or follow them on Twitter and Instagram.

Photos by the wonderful Germz Nabua.