A cutlet above the rest

Competition heats up as tonkatsu restaurants up their game with premium cuts, light and crisp panko crusts and precise cooking techniques

- Hedy Khoo Senior Correspondent

Tonkatsu is sizzling its way to a crunchy comeback, with new entrants and established players refreshing their menus with an emphasis on the quality and value of Japanese fried pork cutlets.

Recent openings include Shin Katsu in Tanjong Pagar and popular South Korean chain Tonshou’s second outlet at Suntec City.

Longtime homegrown tonkatsu chain Gochi-So Shokudo, established in 2014, has launched Gochiya, a teppanyaki and tonkatsu offshoot. Meanwhile, local restaurant chain Tonkatsu ENbiton has introduced tonkatsu gozen boxes, styled after traditional Japanese meal sets designed to offer a balanced, complete dining experience.

Even beef cutlet chain Gyukatsu Kyoto Katsugyu has joined the katsu fray by opening its second outlet at One Holland Village.

Renewed interest in tonkatsu is driven by the focus on premium pork cuts, the pursuit of a light, crisp panko crust with holding power, and precise technique to balance crunch and tenderness.

At Shin Katsu, a tonkatsu joint which opened in July, chef-partner Matsubayashi Masato, 45, curates globally sourced premium pork cuts to showcase the best of international and Japanese culinary traditions.

In his pursuit of the perfect tonkatsu, each piece of pork is sliced precisely to a weight and size by his kitchen team. The cutlets are cooked to a tender pink centre to retain moisture and deliver a juicier, more flavourful result.

Tonshou, which opened its first outlet in Tras Street in December 2024, launched its second at Suntec City in September. On its menu, the concept offers Hokkaido Kurobuta, which has a well-balanced fat-to-protein ratio. Tenderloin and loin cuts are aged for 10 days to tenderise the muscle fibres, enhance flavour and retain juiciness.