Mitsuro Sato considers himself to be an artisan, not a chef, and is dedicated to a single category of Japanese cuisine: tonkatsu (deep-fried pork cutlet).
Following in his father’s footsteps, Sato is the second-generation owner of Tonkatsu Sugita, a Kuramae restaurant with a history spanning more than four decades.
Sato’s finely honed techniques provide mouthwatering entertainment for those seated at the main counter. Pork loins and fillets are shifted back and forth between two lustrous copper pots – maintained at different temperatures – until they turn a delightful golden brown.
Served with a bed of shredded cabbage, the cutlet’s combination of crisp batter and juicy pork will make you want to savour every bite.