Tokyo Food Page
Iroha/
Ikebukuro: Gyukatsu
₯3971-2838
€Data
Iroha's gyukatsu is
covered with a thin,
crunchy coating that
softens quickly when
dipped in sauce.
Each diner is sup-
plied with a mini-
ature brazier with
which to heat up
individual slices of
beef that may have
cooled off on the
plate. The meat is
quite tasty after
ten seconds on the
grill and a brief
dip in freshly
ground salt, but a
splash of the in-
tensely flavored
onion sauce makes it
even better.

As usual, Iroha's
cutlet comes as part
of a set meal, here
with tororo (grated
yam), rice, rather
mild pickles, soup,
shredded cabbage and
a dollop of potato
salad. You can vary
the size of your
meat portion from
100g to 230g or
more, and you can
leave out the yam
(say "tororo nashi")
to save Y100. A
standard 130g por-
tion without tororo
is Y1300.

The small basement
shop has eight rath-
er tightly packed
counter seats and
another six at ta-
bles. There may be a
line at peak hours,
but usually not in
mid-afternoon.
₯Photo
₯Google Map
₯Map for AU phones
₯Map for DoCoMo
₯Nearest restau-
rants

₯Nearest cafes/
bars


Toshima-ku,
Higashi-Ikebukuro 1-
9-7, Tomoaki Bldg
B1F.  Open 11am-
10pm (LO) daily.
 Tokyo Food top