Tonkatsu Aoki has launched a second brand. The main event is katsu curry — tonkatsu with curry poured over it.

The entrance

The menu

The prices are pretty decent, too. Aoki’s tonkatsu with curry on top for this much is more than reasonable.

The table

They have a whole range of salts.

Kuki-wasabi, chopped wasabi stems

As you know, Aoki’s tonkatsu carries a serious amount of fat, so wasabi suits it well. Kuki-wasabi is made with the stems of the wasabi plant for a fresher, brighter taste, and it goes beautifully with Aoki’s tonkatsu. It’s 100 yen extra, mind..

Hire katsu curry, the fillet

Eaten with the curry, the fat in the tonkatsu itself feels a little reined in, and that somehow makes it even better.

Rosu katsu curry, the loin

The cross-section

There’s a faint blush of pink to it.

If Aoki’s tonkatsu is the rich sort of thing you crave now and then, Ippekoppe’s katsu curry is the kind you could eat every day and never tire of. They use leaner cuts of pork here, too. Genuinely clever thinking, I’d say. I have a feeling this place will keep doing good business.

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