Mr. Tonkatsu: Dedicated to its Craft

Interiors of Mr. Tonkatsu

Have you ever had trouble deciphering the difference between tonkatsu and tonkotsu?  Well, you're in luck because Mr. Tonkatsu will set you straight.  It's a shrine that worships the Japanese fried pork cutlet (tonkatsu), not the milky broth of ramen (tonkotsu) that some, the unfaithful, would confuse it with.  Their pig mascot dressed in Japanese garb and armed with a sword is yet another subtle hint that pork clearly is their specialty, but you are welcome to choose other fried Panko-battered cutlets (or "katsus") such as chicken, beef, or fish as part of your set.

The Tonkatsu Sampler
(From left to right: pork sirloin, pork tenderloin, chicken)

The tonkatsu sampler consists of pork sirloin and tenderloin katsus as well as chicken katsu, a great set for the indecisive.  The waiter explained that the pork sirloin is the most popular katsu and also has the "softest" texture.  As expected, the pork tenderloin was "firmer" but it was still quite tender in its own right.  Regardless of preference, both cutlets were juicy.  The chicken cutlet was on the bland side but there was a sweet and sticky sauce in a teardrop vessel to remedy that.  As an added novelty, you grind your personal supply of sesame seeds with a mortar and wooden pestle to give your sauce extra flavour and aroma.

Salad Dressing and Sesame Seeds

How to Enjoy Tonkatsu

The best feature of the katsu is still the crispy and far reaching deep fried Panko batter exterior.  Admittedly, although tasty, the batter holds a good amount of oil.  It's not as light as it could be but at least the katsu sits on a metal rack to allow excess oil to drip through and to preserve it's crispiness.

Accompanying the katsu is a bowl of miso, shredded cabbage and steamed rice, sides which are all refillable.  The shredded cabbage is incredibly dry and bland, perhaps to absorb all the grease from your katsu?  It's a moot point though, because you end up drenching the cabbage with sesame oil dressing anyways.  

The Fish Katsu Set is accompanied with Tartar Sauce

Nevertheless, the wait staff are friendly and attentive.  Without even looking up, our waiter replenished our sauces by squirting them directly into our bowls!

Japanese Style Deep Fried Chicken

You can't say Mr. Tonkatsu is not dedicated to their craft but be prepared for a heavy meal.  It's a relatively good option when you have a craving for fried food but it can be off-putting otherwise as everything on menu, including the appetizers, is deep fried.  Unfortunately, the cabbage doesn't help...

Mr. Tonkatsu

520 Bloor Street West

Toronto, ON M5S 1Y3

Canada

Date Visited:  March 30, 2015

Model Milk

What can I say about Model Milk? It is hands down my favourite restaurant in Calgary. Since opening in 2011 I have been there a number of times and the menu is different every single time. Sometimes I see an item that I want to try the next time I go there but it's already disappeared from the menu. I swear that's how they keep you coming back!!

Tonight's date night features:

WEATHERVANE SCALLOPS  XO Broth, Brassica Cracker, Prawn Salt

WILD PACIFIC SABLEFISH  Potato Crust, Clam and Pea Broth, Tokyo Turnips

WILD PACIFIC HALIBUT  Poached, Sesame and Soy Broth, Sidestripe Prawns

Just like before my taste buds were blown away!!!! I guess the trend for this evening was seafood in soup broths. First we started with Scallops in a XO broth and it was DELICIOUS, possibly the only way I ever want to eat scallops again. Then the mister had Sablefish while I dined on the Halibut. I'm a bit picky with fish cause I never know if it will be too fishy but halibut is usually a safe bet. Both fishes were perfectly cooked and moist. The pea broth that came with the sablefish was light and fresh tasting while the soy broth that accompanied my halibut was a bit heavier because of the butter base. The first couple bites were great but near the end the butter flavour was overpowering, not to fret the shitake mushrooms and raddish were a great change of flavour.

The only thing I don't like about this place is how dang popular it is. It is nearly impossible to get a decent reservation time at this place unless you are calling a week in advance and that's IF they even take your reservation. They usually don't take them at peak dinner hours (6pm-9pm) so you might have to try your luck with a walk in. If you are lucky you'll walk in just when another table is clearing up. And don't decline a seat at the kitchen bar. It's quite entertaining watching the hustle and bustle of a busy kitchen. Plus you get to see all the food as it comes out allowing you to make mental notes of the items to try next time. :)