Best Tonkatsu (Pork cutlet), Deep-fried foods (Stylish) in Shibuya City

Enjoy shabu-Pork Cutlet, Japanese-style samgyeopsal, and pork shabu shabu made with the best pork in Harajuku.

[2 minutes walk from Shibuya Station] A Pork Cutlet specialty store that follows traditional manufacturing methods.

A Pork Cutlet specialty restaurant in Aoyama, Tokyo, famous for its "soft Pork Cutlet that can be cut with chopsticks" and "fillet cutlet sandwiches."

【渋谷駅5分】素材にこだわる、ミシュランシェフ監修のとんかつ専門店◎おしゃれ空間でご堪能♪

Otaru specialty: “Fried half chicken and delicious sake”

A thriving mille-feuille-shaped pork cutlet shop with 7 different flavors.

[For those who want to enjoy truly delicious Fried Skewers in Shibuya] We carefully deep-fry each skewer one by one.

Tempura Kappo [We have seats available today, November 8th (Friday)] New rice has arrived! Please enjoy.

☆We accept reservations for seats and parties☆

3 minutes from Shibuya Station ◆ Crispy pork Pork Cutlet in an open space ◎ Great for business meetings and girls' nights

A hidden restaurant serving Fried Skewers and Japanese-style meal in an open kitchen, just a minute's walk from Daikanyama Station. Private rooms are also spacious.

Yakitori (grilled chicken skewers) Izakaya (Japanese-style bar)

Healthy Fried Skewers made using rice oil, which is rich in Vitamin E and various other nutrients and is good for your health and beauty!

[Ebisu Fried Skewers] A Fried Skewers specialty store where you can enjoy seasonal ingredients in a relaxed atmosphere. New autumn skewers available from 9/10

Please call us to make reservations for weekends! Our specialty fried chicken is very popular. A popular Izakaya (Japanese-style bar) in the town that can be enjoyed by people of all ages.

1 minute from Shibuya Station, smoking allowed at all seats, kushikatsu from 50 yen per skewer, great value drinks with lucky draws! Each floor can reserved for private use.

A specialty shop for grown-ups that serves Fried Skewers seasoned with five different kinds of salt. Crisply fried with water frying.

[Course renewal from September 1st! Aiming for even greater heights]