とんかつ
The art of tonkatsu, finally in West Paris
Hire katsu, rosu katsu, ramen — prepared in the Japanese tradition. The first specialised tonkatsu restaurant in West Paris.
とんかつ
Hire katsu, rosu katsu, ramen — prepared in the Japanese tradition. The first specialised tonkatsu restaurant in West Paris.
一
Not a generic Japanese restaurant. We specialise in tonkatsu: hire katsu, rosu katsu, menchi katsu — every cut prepared with the rigour of Tokyo's finest.
二
Fresh panko prepared daily, filtered and renewed oil, precise temperature, perfect timing. Every bite is the result of uncompromising craftsmanship.
三
No specialised tonkatsu restaurant within a 12 km radius. TontonKatsu finally fills this gap: the neighbourhood restaurant West Paris never had.
Opening soon — indicative prices
ヒレカツ
16 €
Tender, lean pork fillet, coated in fresh panko, fried to perfection. Served as teishoku with rice, shredded cabbage, miso soup and house-made tonkatsu sauce.
ロースカツ
14 €
Marbled pork loin, crispy on the outside, juicy at the core. The tonkatsu classic, generous and flavourful.
カツ丼
15 €
Tonkatsu simmered with egg and onions, served over steaming rice. The ultimate Japanese comfort food.
豚骨ラーメン
13 €
Long-simmered pork broth, fresh noodles, melt-in-your-mouth chashu, marinated egg. The natural companion to tonkatsu.
In Japan, the great tonkatsu houses — Tonki in Meguro, Maisen in Omotesando — have one thing in common: they do one thing, and they do it to perfection. For decades, sometimes nearly a century.
TontonKatsu is born from this obsession. We are not a generic Japanese restaurant with 50 items on the menu. We are tonkatsu specialists. Every detail matters: the quality of the pork, the freshness of the panko, the temperature of the oil, the resting time after frying.
Our ambition is simple: to bring West Paris a tonkatsu experience worthy of Tokyo's finest addresses. Authentic, generous, uncompromising.
Tonkatsu is one of Japan's most iconic dishes: a pork cutlet coated in panko (light, airy Japanese breadcrumbs) and deep-fried in clean oil at a precise temperature. Unlike European schnitzel, tonkatsu uses panko which creates an ultra-crispy, light crust. There are two main cuts: hire katsu (fillet, tender and lean) and rosu katsu (loin, more marbled and flavourful).
Hire katsu uses the tenderloin, a lean and very tender cut — ideal for those who prefer lightness. Rosu katsu uses the loin, more marbled and flavourful, with a richer texture. In Japan, purists debate endlessly: it's a matter of personal taste!
Yes! Tonkatsu and schnitzel are distant cousins with fundamental differences. Tonkatsu uses panko (light Japanese breadcrumbs, not fine breadcrumbs), is deep-fried (not pan-fried), and is always served with fresh shredded cabbage, rice, and a sweet-savoury tonkatsu sauce. The Japanese technique aims for a golden, airy crust — never heavy.
TontonKatsu will open in West Paris, in the Croissy-sur-Seine, Chatou, Le Vésinet or Saint-Germain-en-Laye area. We are actively searching for premises. Sign up for our newsletter to be notified as soon as we open!
TontonKatsu will open soon in West Paris. Sign up to receive the opening date before anyone else.