Tokyo Food Page
Agezuki/
Kagurazaka: Tonkatsu
6265-0029
Data
Located in an at-
tractively furnished
Kagurazaka basement,
walls decorated with
colorful sake and
shochu bottles,
Agezuki feels more
like an upscale
izakaya than a ton-
katsu shop. And
indeed they offer a
well-curated list of
more than a dozen
craft sakes, in
either standard 1-go
flasks or 65ml tast-
ing sizes, along
with sake-appropri-
ate snacks. Several
types of shochu, a
few inexpensive
wines and the usual
beer round out the
drinks options.

Tonkatsu is still
the main draw, of
course, and the
cutlet here is
first-rate, made
from a hybrid breed
of pork sourced from
a small farm in
Miyazaki, Kyushu.
The pork is fried in
a mixture of im-
ported Dutch lard
and vegetable oils,
resulting in a
light-colored, thin
but flaky crust.
Diners are encour-
aged to try their
first bite of cutlet
with salt alone, to
savor the rich and
pleasantly fatty
flavor without
sauce. Bowls of
tasty pickles are
supplied on each
table.

Dinnertime main
dishes include the
usual rosu, hire and
menchi cutlets, as
well as ginger-pork,
chicken, prawns and
Hokkaido scallops.
Mains can be ordered
a la carte or as
part of a teishoku
set with soup, pick-
les, rice and a dab
of potato salad.

Lunches are priced
from Y1100, with
four options includ-
ing pork rosu and
chicken breast. In
spite of the posted
closing time of 2pm,
they seem to often
run out of ingre-
dients at around
1pm, so it's recom-
mended that you show
up early and wait on
line. Likewise,
reservations are
probably a good idea
in the evening.
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Shinjuku-ku, Kagu-
razaka 3-2, Yamanou-
chi Bldg B1F.
Open 11:30am-2:30,
6-10pm (LO). Closed
Tues, 3rd Wed.
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