The shopkeeper and chef will quit “Tonkatsu Narikura (とんかつ成蔵)” in March 21st, 2019.
Instead of that their staff will begin “Tonkatsu Narikura (とんかつ なりくら) from April.
— とんかつ 成蔵 (@Narikura_1010) 2019年2月16日
I went to Narikura in Takadanobaba the other day that might be the most popular tonkatsu restaurant in Tokyo now.
It is on the basement floor in the small and old building.
Speaking of Takadanobaba, I remember it is students’ quarter. But recently Takadanobaba is well-known as tonkatsu town because there are some restaurants that serve high quality tonkatsu.
Narikura is one of the restaurant.
We arrived 20 minutes before the opening time. We were first comer. But just after we got to there, people came one after another.
After all, about 20 persons were in the waiting line when the restaurant opened. Narikura have tremendous popularity !
We decided what to eat before entering the restaurant because the staff handled the menus to us when we were waiting in front of the building.
Though we wanted to eat AGU pork that is raised in Okinawa, but unfortunately, it was out of stock that day.
But they served Kirifuri-Kogen pork that is raised in Nagano as usual.
They are located just close to JR Takadanobaba station.
Kirifuri-Kogen pork Chatonbriand fillet
I ordered a Kirifuri-Kogen pork Chatonbriand fillet tonkatsu set (霧降高原豚シャ豚ブリアン特ヒレ定食, 2100 yen) that is the most popular tonkatsu in Narikura. Chatonbriand is parody of Chateaubriand (steak) 🙂
This fillet tonkatsu was cut thickly. It was so juicy ! I thought most of fillet meats don’t have much fat. But so much juice came out from this meat !
Narikura take much time to cook tonkatsu because they fry tonkatsu deeply at low temperature.
Well, I agree that Narikura is No.1 tonkatsu restaurant !
The miso soup with pork and vegetables was so tasty, too.
Kirifuri-Kogen pork Special sirloin
My friend ordered a Kirifuri-Kogen pork Special sirloin tonkatsu set (霧降高原豚の特ロースかつ定食, 2000 yen).Pink-colored meat can be seen through a crack !
We shared our fillet tonkatsu and sirloin. I ate the sirloin tonkatsu and I found it’s so juicy !! Lots of meat juice flowed !!
By being fried at low temperature deeply, the bread-cramb coating get soft but crisp. I had never met such a bread-cramb coating !
There’re tonkatsu sauce (Worcester sauce), rose-colored salt, Ichimi pepper, mustard and salad dressing (non-oil).
I liked eating this tonkatsu with rose-colored salt best 🙂
This salt was not too salty and it didn’t disturb me enjoying the taste of the meat. Good.
Deep fried oysters
We also ate deep fried oysters (カキフライ, 330 yen). I think it is already out of menus now because deep fried oysters are during winter season only. It was not bad, but it is no match for Odayasu’s.
When we got out of the restaurant, we found there were already more 50 persons waiting along the building. Certainly, it’s well worth waiting !
Narikura sometimes use various species of pork for their tonkatsu. For example, Sangenton pork, Kurobuta pork, Kinka pork, Iberico pork and so on.
Such a information is shown on Twitter.
About Narikura (成蔵)
Address / Ozawa Bldg B1F, 1-32-11 Takadanobaba, Shinjuku-ku, Tokyo
Phone / 03-6380-3823
Open / 10:30 a.m. – 1:30 p.m., 5:30 p.m. – 8 p.m.
Closed / Thursdays, Sundays
Reservation / Unavailable
Credit card / Unavailable
Smoking / Not permitted
URL / Twitter