To many, tonkatsu is just breaded, fried pork. But for lovers of Japanese food, those who acknowledge cooking as a craft, they know that it is a deceptively simple, hard-to-perfect, and one-that-requires-discipline kind of dish.
Inside Chef Hironobu Horiuchi’s Tonkatsu Mastery
Chef Hironobu Horiuchi knows this. As someone who has mastered the fundamentals, he has brought the preparation of tonkatsu to a high level of excellence, inevitably giving his 12-seat restaurant Tonkatsu Horiichi a Michelin Bib Gourmand recognition for two succeeding years, cementing its status as one of Tokyo’s premier dining destinations.
The accolades are proof of his relentless pursuit of perfection. His approach is comprised of three main things:
1. The pork – He uses only Kagoshima Kurobuta, often called the “Wagyu of pork” because of its fine marbling and natural sweetness. The breed is prized for its tenderness and rich flavor, allowing the meat to remain juicy even after frying.
2. The oil – He doesn’t rely on standard frying oils, instead Horiuchi uses a proprietary blend centered on rice oil, which allows for a clean flavor and a high smoke point ideal for frying without being too greasy.
3. The technique – His signature method involves frying the pork twice. The first gently cooks the meat, while the second develops the crisp exterior, achieving a cutlet with a thin, delicate crust and a moist, slightly pink center.
No Flight to Tokyo Needed: Michelin-Recognized Tonkatsu Horiichi Pops Up in Manila
“We first tried his katsu at Horiichi in Tokyo and were super impressed—the breading was thin and crisp while the meat stayed juicy inside,” says Pepper Periquet-Guanio, Managing Director of Ginza. “It had this natural sweetness, more so than other katsu we’d tried, and we knew we wanted to work with him right away. The quality of the pork used and the technique made a huge difference.”
She adds, “We became regulars at Tonkatsu Horiichi and it became a standard part of our itinerary when we would go to Tokyo—so much so that we developed a friendship with chef Horiuchi. We knew that his food would be a hit with our audience in Manila because Filipinos know their pork, especially when it’s cooked really well.”
And that’s why from June 18 to 21, lucky diners will have the rare opportunity to witness and taste his craft as the chef behind Tonkatsu Horiichi makes his debut at Ginza in Ortigas. And he is taking no shortcuts. He will be serving his tonkatsu exactly how he does in Japan. Yes, that means that he will be importing enough Kagoshima Kurobuta pork chop for the event.
The special menu will be available for ala carte, either as a solo serving or for group sharing, from lunch to dinner.
The timing is especially fitting as the final day of the pop-up falls on Father’s Day, making it an ideal excuse to treat Dad. After all, opportunities to taste Michelin-recognized tonkatsu prepared by the chef himself do not come around often.
Frequently Asked Questions
Chef Hironobu Horiuchi is the chef-owner of Tonkatsu Horiichi in Tokyo, a restaurant recognized by the Michelin Guide Bib Gourmand.
His tonkatsu is known for its premium Kagoshima Kurobuta pork, proprietary frying oil, and precise double-frying technique.
Kagoshima Kurobuta is a premium Japanese pork breed prized for its marbling, tenderness, and natural sweetness.
The limited-time pop-up will take place at Ginza in Ortigas from June 18 to 21.
The first fry gently cooks the meat, while the second develops a delicate crispy crust.
Yes. Kagoshima Kurobuta pork is being imported specifically for the event.
