THE TONTON SPIRIT.
We love the little places where you eat well, come back often and feel at home. That is the idea behind TontonKatsu, west of Paris. The location is still to be found. The enthusiasm is already here.
01 / Tokyo
The inspiration: Tokyo
It all begins in the backstreets of Meguro, outside the door of Tonki. Founded in 1939, this legendary restaurant has been serving the same tonkatsu for nearly a century. A light wood counter, round pendant lights, the scent of golden panko in pure oil. No complicated menu, no superfluous decoration — just the perfection of a gesture repeated thousands of times.
Further along, in Omotesando, Maisen occupies a former Showa-era public bathhouse. Under the high ceilings, guests savour kurobuta — exceptional Berkshire pork — coated in panko so light it seems to float. The history of the place is part of the meal.
These houses share one thing in common: they do one thing, and they do it better than anyone. No sushi, no yakitori, no ramen on the side. Tonkatsu. Full stop. This obsession with a single product, this uncompromising rigour — that is what inspired us.
02 / とんかつ
The technique
Tonkatsu is not simply a piece of fried pork. It is an exercise in precision that rests on four fundamental pillars:
The pork
Superior quality, responsibly raised. Two main cuts: hire (fillet, tender and lean) and rosu (loin, marbled and flavourful). The meat makes everything.
The panko
Airy Japanese breadcrumbs, radically different from European breadcrumbs. Freshly prepared, it creates a golden, crispy crust — never heavy or greasy.
The oil
Rigorously filtered and renewed. Temperature is controlled to the degree — too hot and the panko burns; too cool and it absorbs oil. The sweet spot: 170–180°C.
The resting
After frying, the tonkatsu rests on a wire rack. Residual heat finishes cooking the centre. This is what gives a rosy, juicy interior beneath a perfect crust.
Every step matters. Every detail makes the difference between good tonkatsu and exceptional tonkatsu. This is the standard we bring to TontonKatsu.
03 / West of Paris, France
Why West Paris?
West of Paris is where we want TontonKatsu to grow: close to home, in a neighbourhood you can return to simply for a good meal.
Croissy-sur-Seine, Chatou, Le Vésinet, Saint-Germain-en-Laye, Rueil-Malmaison… We are exploring the area to find a home for the project. No address has been confirmed yet.
TontonKatsu aims to be the neighbourhood restaurant that's been missing. Not a detour into central Paris, but the local spot where you know you'll eat exceptional tonkatsu. Just as Tonki became the go-to in Meguro, we want to become West Paris's answer.