Why Katsuya wasn’t on my Radar
In my previous post on Tonshou, I mentioned that there was another contender in the running for the best tonkatsu in town—and, as any serious foodie would, I had to “eat into it” for myself.
Katsuya is no newcomer to the tonkatsu scene. Since 2011, it has been quietly building a loyal following, with local tonkatsu enthusiasts suggesting it might just be the best in Singapore. However, when I visited their original outlet along East Coast Road a few years ago, I felt that the glowing reviews were somewhat overstated.
That’s why, despite the recent wave of online praise following their relocation to Tanjong Katong, I didn’t feel compelled to revisit—at least not until my experience at Tonshou reignited my curiosity which compelled me to have a second look at Katsuya.
A Different Experience
This time, the experience very different. The cutlets were perfectly fried—the crust was lacey, light and delicately crispy, while the meat within remained blushing pink, tender, and succulent. My Rosu Katsu (pork loin) featured a beautiful layer of fat that was soft and melt-in-the-mouth, while the Hire Katsu (tenderloin) was incredibly tender, with a glistening layer of meat juices pooling on the cut surface. That sheen of moisture is the unmistakable hallmark of a perfectly executed katsu. 4.5/5
Chef Kerwin shared that when they relocated to Tanjong Katong, he invested in a double fryer—an upgrade that proved to be a game-changer for their tonkatsu. The cutlets are now twice-fried: first at a lower temperature to gently cook the meat, then again at a higher heat to achieve a light, crisp crust. That alone should account for the noticeable difference in my own experience this time around.
Boutique Tonkatsu Counter
Beyond the quality of the katsu, the new location features a cosy, intimate counter seating area that allows diners to interact directly with Chef Kerwin. The décor is minimalist and clearly done on a modest budget—it lacks the plushness of more lavish establishments—but what it offers in return is a sense of authenticity and warmth. The entire operation is run by Chef Kerwin and his wife, Candra, which gives the place a distinctly personal touch. It’s this genuine, homegrown charm that sets it apart in Singapore’s tonkatsu scene.
Obsession with Perfection
After graduating from Shatec, Chef Kerwin spent two years honing his skills in Singapore before heading to Japan, where he trained for another two years and earned his chef certification. Upon returning, he worked at Resorts World Sentosa for two more years before founding Katsuya along East Coast Road in 2011. Since then, he has been wholly dedicated to perfecting his craft.
What stood out to me was his impressive collection of Japanese knives. Chef Kerwin explained that serious Japanese chefs pay close attention to the use of specific knives to achieve precise effects in food preparation. For example, he uses a dedicated knife solely for slicing the cutlets—a detail he believes contributes to the pool of meat juices that collects on the cut surface of his katsu.
And the Winner is….
So, now to the question everyone’s been asking: who does tonkatsu better—Katsuya or Tonshou? Without a doubt, these two are the top contenders in town. If we’re judging purely by the cutlet, I’d say Katsuya has a slight edge. The crust at Tonshou, while still excellent, felt just a little too thin in comparison. Katsuya also offers a more intimate, chef-driven experience, with service that feels warm and personal.
But when price comes into play, Tonshou makes a compelling case. Their Rosu Katsu set is $29++, compared to Katsuya’s $42++. And for that, you’re not only getting rice and cabbage but also a comforting corn soup and a set of kimchi pickles, all served in a more upscale setting.
In the end, Katsuya might be the choice for tonkatsu purists, while Tonshou offers broader appeal and better value for money.
Conclusion
Katsuya is a tonkatsu restaurant for purists—those who appreciate a perfectly fried cutlet without unnecessary embellishments. It’s a place where the chef’s dedication to the craft of tonkatsu takes centre stage. The intimate counter seating also offers a more personal dining experience, setting it apart from other tonkatsu establishments. It might be the best we can get in Singapore for now, but there’s still some way to go in terms of meat quality, which has always been the limiting factor here.
