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Hidden in the backstreets behind the Omotesando Hills complex in a former bathhouse is one of Tokyo’s best restaurants for humble tonkatsu, deep-fried pork cutlets. Most people order kurobuta (black pig from Kagoshima), coated in panko (Japanese bread crumbs) and served with a fruity sauce, but the less well known benibuta (a red Okinawa hog) is amazing, too—juicy with an ever so slight sweetness, supposedly from yams in the feed.

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Miso soup with pork, carrot, gobo (burdock root) and konnyaku (a plant-based jelly).

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