とんかつ まい泉 青山店

Tonkatsu Maisen is one of Tokyo's most storied tonkatsu restaurants, and its Aoyama main branch has been serving exquisitely crisp, golden pork cutlets from a beautifully converted public bathhouse since 1965. The building itself, dating from the 1930s, lends the dining room a warm, characterful atmosphere that no modern build could replicate, with high ceilings and original architectural details that speak to Omotesando's rich past. Maisen is best known for its kurobuta and Agu pork cutlets, so tender they can be sliced with chopsticks, each one fried to order by skilled chefs who take immense pride in achieving the perfect balance of crunch and juicy, melting pork within. The Aoyama flagship offers far more than the classic rosu (loin) and hire (fillet) cutlets, with seasonal kaiseki-style set meals and a famous curry-tonkatsu combination that draws devotees from across the city. The breading is milled to an especially fine crumb that crisps beautifully while keeping the meat succulent, and the house tonkatsu sauce is a closely guarded recipe available to take home. Dine-in is the format, with both table and counter seating, and the restaurant caters equally well to solo diners, families and groups, staying open from 11am to 10pm daily. For anyone wanting to understand why tonkatsu holds such a cherished place in Japanese comfort food, Maisen Aoyama is the definitive pilgrimage. Its decades of dedication to a single craft, set against the backdrop of a historic neighbourhood bathhouse, make every visit feel like a small piece of Tokyo culinary history. Come hungry, and do not skip the curry.

1930年代の銭湯を改装した伝説のとんかつ店。1965年から柔らかな豚カツを提供。