Finest Pork Katsu at Tonkatsu by Terazawa

From manga, anime, videogames, cosplay there seems to be no shortage of our love for almost anything Japanese–especially when it comes to food.

But besides sushi and sashimi, Filipinos seem to have this new found fascination with another Japanese creation– TONKATSU. It seems every mall in the city now has a Tonkatsu place with people forming longs lines eager to be the ones to try them out.

Jap Tonkatsu, is a Japanese food which consists of a breaded, deep-fried pork cutlet. There are two main types, hire and rosu. It is often served with shredded cabbage. It originated in Japan in the 19th century and besides being served as a single dish, it is also used as a sandwich filling or in combination with curry.

Tonkatsu is generally served with shredded cabbage. It is usually served with rice, miso soup and most commonly dipped in a thick-Worcestershire like sauce or karashi (mustard) and perhaps a slice of lemon. 

Hunt for the best –the Iberico Katsu

Tonkatsu by Terazawa acknowledges the Flipinos’ love of pork by serving the perfect Tonkatsu in every bite. The restaurant further spoils guests by offering something even more extraordinary – Iberico Katsu that is made of the finest black Iberico pork with a delicate, nutty, meaty, melt-in-your-mouth marbling. 

Popularly known as “Pata Negra,” these Iberian pigs are a special breed found in the south and southwest areas of Spain. They are an indigenous, free-roaming living link to the European wild boar.

What makes them extraordinary is the fact that they are fed on barley and maize weeks after weaning. They are then allowed to forage on forest floors eating acorns, thyme, rosemary and mushrooms, making them the “healthiest pigs with 50 percent unsaturated fats like that of olive oil. It has been said that doctors in Spain refer to Black Iberico pigs as “walking olive trees” because of the hog’s diet.

BLACK SPANISH IBERICO KATSU AVAILABLE AT TONKATSU BY TERAZAWA

At Tonkatsu by Terazawa, the preparation can be likened to an art and a science that is unique to the restaurant. Premium pork is aged for three days, then coated with “nama panko” fresh bread crumbs and deep fried to perfection for that tender and rich flavor.

An order is served with refillable shredded cabbage, tonjiru (miso soup with pork) and choice of Japanese or brown rice.
Tonkatsu by Terazawa is the brainchild of Japanese chef and restaurateur Akinori Terazawa who vowed to make Tonkatsu like no other when he opened his first restaurant in Japan. “Tonkatsu is one of the favorite feasts families in Japan indulge it and because of that, I took on the challenge of making the best Tonkatsu in town,” Chef Terazawa said.

The restaurant also prides itself with the house specialty Kurobuta Katsu which uses the prized Kurobuta pork from Japan known as the “Angus of Pork” plus other superior Japanese dishes. They also have a wide selection of Iroiro Katsu, a sumptuous set with a combination of meat and seafood. Also new on the menu are Cheese Rosu Katsu and Cheese Hire Katsu.

Thus, if guests fell in love with Kurobuta Katsu, they are sure to enjoy the new Black Spanish Iberico Katsu which raises the bar when it comes to the best Katsu dining experience.

Tonkatsu by Terazawa branches are located at Greenbelt 2, Lucky China Town, Solenad 1 Nuvali, Ayala Center Cebu and soon to open at Ayala Centrio Mall Cagayan de Oro.

 
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