[Meguro] The exquisite pork loin cutlet at Kogane! A thorough review of the deliciousness of Hayashi SPF pork

Although I am a cow, I set foot in Meguro today to eat tonkatsu. The holy land I was heading to was the tonkatsu restaurant “Kogane”.

I was accompanied by Tomo, who I hadn’t seen in a while. Suppressing my rumbling stomach, we arrived in front of the restaurant at 7:10 pm. Just as we were preparing to line up, there was no one around, and a staff member showed up with a smile and asked, “Are you two?” This was a stroke of luck, and Moumou couldn’t help but smile to himself.

Rumors of the reputation carried on the wind

The name “Kogane” is whispered among tonkatsu lovers. According to the reputation on the Internet, the batter shines golden and the meat is so delicious that it melts in your mouth. Tomo also declared, “This place never fails.” I was skeptical, but despite being a cow, I was curious and decided to visit this restaurant.

The restaurant only has counter seats, and is small enough that it can only fit ten people. However, it is clean and calm, and the fragrant smell of oil wafts from the kitchen. The owner seems to be fighting in silence, carefully frying each piece of pork cutlet. I heard that this restaurant has been maintaining the same taste for 30 years. I can’t help but be impressed by the attitude of the craftsman who goes against the flow of the times and shows his pride as a cow.

A golden treasure enters the mouth

Tomo and I ordered the “Loin Cutlet (1,800 yen)” without hesitation.

Let’s talk about pork trivia with prior knowledge here.

Use of Hayashi SPF Pork: The loin cutlet in particular is made using Hayashi SPF Pork, a brand of pork from Chiba Prefecture, which is characterized by its tenderness, sweet fat, and lightness. Many people recommend eating it with salt instead of sauce to bring out the flavor of the pork.

Batter: The bread crumbs used are made from coarse raw bread crumbs produced by Nakaya Bread Crumb Factory, giving the crunch a strong, crunchy texture. The deep-frying oil is also carefully managed, and the pork is praised for its clear taste without any unpleasant oily flavor.

SPF pork is an abbreviation for “Specific Pathogen Free,” and refers to pork raised in a clean environment that is free of specific pathogenic microorganisms. Hayashi Farm’s SPF pork has an exceptionally sweet fat, and is characterized by its firm yet tender texture.

The sizzling sound coming from the kitchen is a delicious symphony played by the high-quality fat of Hayashi SPF pork. The cross-section of the meat that emerges from under the batter is a gradation of cherry blossom pink, as beautiful as the morning glow that paints the peak of Mt. Fuji.

The melt-in-your-mouth deliciousness of the pork loin cutlet that Tomo and I ate is actually the product of Hayashi SPF pork. Although it is pork, the refined taste was so perfect that even we, the cow tribe, were left speechless.

It may seem strange for a cow to praise pork, but there can be no racial barriers when it comes to fine cuisine. The golden pork cutlet is born from the wonderful ingredients of Hayashi SPF pork and the masterful skills of the owner.

Next time I visit, I will keep this knowledge in mind and enjoy an even deeper flavor. Although it is pork, it is already close to a work of art. Even though I am a cow, I have to admit it honestly.

After waiting for ten minutes, the dish finally appears, truly worthy of the name “golden.” The batter is crispy and sparkles like rice ears reflecting the sunlight. With one bite, the meat juice spurts out and it is so delicious that it feels like a spring stream babbling on your tongue.

And here it is, the bowl arrives!! !

“This is… a dancing pig…” muttered Tomo. I agree. The deliciousness of this pork cutlet seems to tell us that the pig lived a happy life before it was born. The balance of fat and lean meat is exquisite, and with each bite, the deliciousness comes in waves.

That’s what makes it SFP.

We could have one refill of rice, cabbage, and pork soup for free, so we enjoyed it to the fullest. The cabbage was crisp and crunchy, like morning dew on the plateau. The pork soup was full of ingredients and warmed us to the core.

The cold barley tea served was not bad.

The aftertaste after the meal lingers forever.

Our bellies were full, but our hearts were still captivated by the pork cutlet at “Kogane”. Tomo and I discussed “I’d like to try the fillet next time” as we left the restaurant. It was completely dark outside, but the golden pork cutlet was burned into my mind.

Yes, it was delicious. I’m a cow, but I can say this with confidence. The pork cutlets at this restaurant have the magical power to make the person who eats them temporarily think, “I want to be a pig.” If you’re passing through Meguro, you should definitely stop by. However, be careful not to get too carried away like me and forget to eat some grass.