The Local Tonkatsu Scene
It’s about time Singapore got a truly outstanding tonkatsu — and surprisingly, it took a Korean chef to show us how it should be done.
Anyone who’s been to Japan can tell you that the tonkatsu there is at another level. While the dish began gaining popularity here in the mid-2000s (with Tom Ton being one of the early pioneers), somehow, our versions here hasn’t quite reached the same standards. The shortcomings usually come down to the quality of the pork, the cut being too thin, and the absence of that essential thick layer of fat. To make matters worse, it’s often overcooked—so instead of revealing a juicy, blushing pink center, you’re met with dry, greyish meat.
But now, things are changing. With the arrival of Tonshou, we finally have a place that serves tonkatsu the way it should be — thick, juicy, and wonderfully tender. And word has it there’s another spot that’s raising the bar too… so stay tuned as we continue the hunt for Singapore’s best tonkatsu.
The Man Behind the Fryer
We have Chef Kim to thank for bringing this to Singapore — a Tokyo-trained Korean chef with an uncompromising dedication to perfection. His tonkatsu rivals the best you’d find in Japan: a thick cut of premium pork loin, complete with a generous layer of back fat, coated in fresh panko and fried to golden, crispy perfection.
To achieve that tender, juicy interior with a delicate pink hue, the pork is first fried twice at different temperatures, then finished over charcoal. The result? A subtle smokiness and an irresistible crunch that takes it to the next level.
The Dining Experience
We were pleasantly surprised when we were served a chilled, sweet corn soup as the starter. It’s a refreshing change from another tonkatsu spot I frequent. All you get there is a small mound of grated daikon with soy sauce. The corn soup is thick, creamy, and — for lack of a better word — wonderfully corny. Best of all, you can even ask for another bowl if you like!
It’s Excellent but…
The Hokkaido Kurobuta Rosu Katsu was excellent—thick, tender, juicy, and just slightly pink at the centre.
Admittedly, I’ve had pork in Japan that is still better, but the gap is narrowing. This likely comes down to the fact that Singapore still doesn’t import chilled pork from Japan. So everything here is frozen and thawed, which inevitably affects the quality of the meat.
Still, this is a significant step closer to what you can get in Japan. If there’s one area for improvement, it would be the crust. I felt it could be thicker, more craggy, and more flavourful. The grill was supposed to impart a smokiness to the cutlet, but I didn’t quite detect it. 4.5/5
Aside from the soup, the rice and salad is also free flow. So, you are guaranteed to leave the place with a full tummy.
The restaurant offers only counter seating, and it tends to draw long queues during peak hours — so be prepared to wait. Thankfully, they’ve got a convenient online queuing system where you can secure a queue number in advance.
Another strategy you might like to employ is to do what we did and arrive at 5:30pm on a weekday evening where we stepped into an empty restaurant. (Not sure if it was just a fluke, though. Better book online)
Conclusion
So, is this the best tonkatsu in Singapore? For now, it certainly is. But, knowing how it is here, some of the other Tonkatsu joint will soon be upping their game which is a good thing for all Tonkatsu lovers.
