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Tonkatsu is an occasional indulgent treat for me — because who doesn’t love deep-fried, panko-crusted pork cutlet? The only problem? Eating too much can be heaty and cloying. So what happens when Michelin-recognised Tonkatsu Daiki from Osaka, Japan, opens its inaugural overseas branch — right here on the 5th floor of Ngee Ann City? You rush down to see what the fuss is about, of course!
We arrived to a sight of a train-like setup from the main corridor, but nothing had prepared us for the mini JR train moment. It featured the iconic cushioned train seats, handlebars, a map of the train route, and a screen mimicking the streets of Japan passing by. I loved it to bits!
Another door then leads to the restaurant itself, recreating the bustling streets of Dotonbori. The whole design aims to ‘transport’ customers from Ngee Ann City to Osaka as if they were boarding a train. Clever engineering, I must say!
Enough of the restaurant ambience, let’s now focus on the food. Tonkatsu Daiki utilises prized pork cuts from Hokkaido, known for its well-rounded balance of fat and softness. The chefs avoid seasoning the meat, ensuring the natural taste and richness shine through for customers to savour.
Now comes the frying part — what Tonkatsu Daiki calls the ‘perfect fry’. The chefs don’t just leave the pork in the fryer until it’s golden brown; it’s treated as a disciplined craft. Every individual cutlet is dredged in flour, egg wash, and delicate Japanese panko before it gets deep-fried slowly in low heat. The pork cutlets are then taken out and left to rest until the perfect doneness is achieved, before being sliced.
We began our Osaka-style tonkatsu experience with the Classic Rosu Tonkatsu Set (S$29 for 150g, S$33 for 200g).
The rosu (pork loin) is loved by pork enthusiasts for its luscious marbling and full-bodied flavour. Indeed, each bite was juicy with just the right amount of fat, and I loved how perfectly crisp the breading was.
You would think that with a much leaner cut like the Classic Hire Tonkatsu Set (SS$29 for 120g, S$34 for 180g), it’s going to turn out dry and lacklustre. We were dumbfounded when the fillet cut had a great texture, didn’t feel dry, and tasted just as flavourful.
If you’re not a fan of Japanese curry that usually leans toward the sweet side of things, then you should give the Katsu Curry (S$28 for 120g) a go. It’s a more fiery, savoury version of the run-of-the-mill Japanese curry. Each of the set comes with rice, a bowl of miso soup, shredded lettuce, some pickles, and a trio of condiments.
You can choose to have it as it is, pair it with a dash of Himalayan salt, their in-house made mustard, or the traditional tonkatsu sauce.
Remember when I mentioned that tonkatsu is cloying? It turns out that after trying out both dishes, it didn’t feel sinful or oily at all. It was delicious and clean-tasting at the same time, how does that happen?! Maybe that’s why they managed to be Michelin-recognised for 4 years — well deserved for sure!
Head to Ngee Ann City and show this famed establishment from Osaka some love and support.
