THE JOURNAL.
Articles about tonkatsu, authentic Japanese cuisine and the Paris dining scene.
Katsu sando: what is in this Japanese sandwich?
Soft bread and a breaded cutlet, but no single fixed recipe: how to read a menu and choose your sando.
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Tonkatsu vs tonkotsu: what is the difference?
Breaded pork cutlet or ramen broth? Learn how to read a Japanese menu and choose the dish you actually want.
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Katsu Curry: Japan's ultimate comfort food explained
Crispy tonkatsu + thick, mild Japanese curry = katsu curry. Origins, roux, rice, toppings, and how to spot a great katsu curry.
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Tonki, Maisen, Butagumi: legendary tonkatsu restaurants in Japan
From Tonki in Meguro (1939) to Butagumi in Nishi-Azabu, the houses that defined great tonkatsu. What they teach and what TontonKatsu takes from them.
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TontonKatsu: our vision for a neighbourhood Japanese bistro
The concept, possible menu directions and what still needs validation. No location or opening date is confirmed.
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Homemade Gyoza: authentic recipe and chef techniques
Balanced pork and cabbage filling, pleating method, pan-fry plus steam cooking, crisp bottom and a sharp dipping sauce — our complete guide to homemade Japanese gyoza.
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The Teishoku: Japan's Complete Meal Format
How Japan turned the act of eating into a balanced philosophy. The teishoku format: rice, miso soup, pickled vegetables, and the art of restraint.
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Panko: why Japanese breadcrumbs change everything
Airy flakes, an origin story born from wartime electric shocks, and the 170–175°C frying technique — everything about panko, the key ingredient for perfect tonkatsu.
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Japanese Restaurants in Western Paris: Our 2026 Guide
A guide to Japanese restaurants around Croissy, Chatou, Le Vésinet and Saint-Germain-en-Laye. What exists, what is missing, and where the opportunity lies.
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Tonkatsu Sauce: History, Homemade Recipe and Best Brands
Bull-Dog, a 5-ingredient homemade recipe, best brands — everything about the essential tonkatsu condiment.
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Tonkotsu Ramen: the complete guide for enthusiasts
12-hour creamy broth, chashu, soft-boiled egg — everything about tonkotsu ramen and the best spots in Paris.
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Katsudon: authentic recipe and history of Japan's comfort food
The egg draping itself over still-hot tonkatsu, the sweet-savoury dashi soaking into the panko… Complete recipe with exact proportions, history, mistakes to avoid, and where to eat it in Paris.
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Hire katsu or rosu katsu: tenderloin or loin?
Hire means pork tenderloin; rosu means pork loin. Learn how the two cuts differ and choose your tonkatsu by preference, not rules about price or expertise.
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The best tonkatsu restaurants in Paris in 2026
Our selection of the best Parisian addresses for authentic tonkatsu.
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What is tonkatsu? The complete guide to Japan's iconic dish
Everything you need to know about tonkatsu: its fascinating history, the difference between hire katsu and rosu katsu, panko technique, traditional teishoku. The most comprehensive guide available.
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