Tonkatsu by Terazawa is a katsu place owned by Mr. Terazawa Akinori, a katsu chef who hails from Nagoya, Japan. The first branch opened in 1976, and has now expanded to over four countries.
This restaurant has many branches scattered around Manila, but I picked the one in Nuvali, Laguna. We had lunch here after a visit to Tagaytay.
If the interior looks slightly familiar, that’s because this place was previously occupied by Pig Out, a barbecue restaurant also from the Bistro Group. I remember doing a review for that restaurant two years ago.
Menu: Starters (chasoba salad), Tonkatsu, Katsudon, Terazawa prime picks, Chizu katsu, Katsu curry, Nagoyameshi miso katsu, Seafood and chicken katsu, Iroiro katsu, Beverages, and Dessert.
Rosu Katsudon Set (deep fried loin). This katsu has a rather thick layer of fat. Very light, and goes well with the katsu sauce/salt. Unlike other katsu restaurants, the staff grinds the sesame seeds for you – I honestly prefer grinding the seeds myself, since it gives off a relaxing feel. ^^;
Tonkatsu by Terazawa cooks their katsu in the most traditional way possible – By using large panko breadcrumbs for their aged pork cutlets, so that it doesn’t absorb much oil and gives the katsu a crunchy and light coating, without any hint of grease.
Fish Katsu Set, with a katsu made from deep-fried cream dory…
… And the Chicken Katsu Set, this time made from a deep-fried chicken cutlet.
Here’s our dessert, their signature Frozen Green Tea! Green tea ice cream, with a graham crust base and soft and marshmallow-y meringue top. We almost never got to try this dish, good thing their chef was able to make some right before we paid our bill, hehe.
It was fairly decent – But it did satisfy my katsu craving, that’s for sure.
Food: 5/5 (taste) 5/5 (presentation)