One of the first tonkatsu specialty restaurants in Singapore. Tonkichi serves anything cooked with Panko breadcrumbs since 1993.

My preference for tonkatsu is always rosu katsu (loin) as the meat’s juicier and fattier. The US kurobuta rosu katsu set came with rice, cabbage, pickles and miso soup. You’re also given a pestle to grind the toasted sesame seeds to be mixed with the sweet and sour tonkatsu sauce. Carb lovers would love the fact that the rice is free flow (as with most katsu places). We added on a bowl of curry ($5++) as I was craving for Japanese curry.

Opting for the premium option was certainly worth it as the meat was more tender with a larger proportion of the fat in this deep fried delight. The tonkatsu wasn’t too oily and the exterior was crispy. The curry was not too sweet and had the perfect blend of spices that’s perfect for non-spicy eaters. We loved the curry so much that we wanted a second helping.