A Japanese culinary master takes the stage to showcase his craft for a memorable tonkatsu feast. From Tokyo to Manila, noted Japanese Chef Hironobu Horiuchi of Tokyo's Michelin Bib Gourmand Kurobuta Tonkatsu Hiroiichi serves his award-winning signature Kurobuta Pork Tonkatsu at Ginza Japanese Restaurant in Ortigas...
For diners and lovers of Japanese food, a rare opportunity to savor and experience the exquisite classic and traditional staple elevated by a true master is something you just don't pass up. From June 18-21, 2026, Japanese Chef Hironobu Horiuchi of Tokyo's famed Michelin Bib Gourmand Kurobuta Tonkatsu Horiichi brings what may be the ultimate tonkatsu dining experience to Ginza Japanese Restaurant in the Ortigas commercial and business district. And just in time for Father's Day too. Read on for a taste of a culinary master's craft...
Located along F. Ortigas Jr. Road, Ginza Japanese Restaurant offers its own unique brand of dynamic and contemporary Japanese cuisine highlighted by the freshest premium ingredients with masterful precision and execution. It's a philosophy shared by Japanese Chef Hironobu Horiuchi...
...with his passionate and uncompromising approach to flavor in a four-day pop-up at Ginza Japanese Restaurant. The creative force behind Tokyo's Kurobuta Tonkatsu Horiichi, each tonkatsu pork cutlet is tediously prepared with care and precision driven by Chef Hironobu Horiuchi's mastery of pork. This attention to detail has earned his 12-seater restaurant in Tokyo's busy Shimbashi district the coveted Michelin Bib Gourmand twice for 2023 and 2024 and inclusion in the prestigious Tabelog Hyakumeiten Top 100 list for 2024 and 2026. It's recognitions like these that sets Chef Hironobu Horiuchi's tonkatsu renditions apart from the usual, and local diners can enjoy a rare opportunity to experience the master's craft at Ginza Japanese Restaurant.
For the four-day pop-up at Ginza Japanese Restaurant, Chef Hironobu Horiuchi brings his secret ingredients to Manila to recreate his Michelin Bib Gourmand rendition of the Japanese dish from the prized Kagoshima Kurobuta Pork or "black pork" down to the special seasonings and breading. The intricate process behind each plated execution has been perfected through the years guided by an encyclopedic knowledge of pork. From a controlled and precise double-frying technique using a premium rice oil blend to the cutlets of Kagoshima's famous Kurobuta Pork meticulously selected by Chef Hironobu Horiuchi, this is tonkatsu taken up a notch to a whole new level of savory goodness.
As Chef Hironobu Horiuchi heads back to the kitchen to prepare his signature tonkatsu, a refreshing round of Yuzu Margaritas opens up the palate for the coming pork feast...
...paired with Ginza Japanese Restaurant's crisp Tontoro (P 300). The paper-thin and crunchy strips of pork nape brings a delicate crispness for a delectable play on textures followed by a flavorful burst of bold flavors.
The Camembert Tempura (P 550) with deep-fried Camembert Cheese and honey is a novel and innovative execution with its lightly crisp layer of breading draping the palate with a lingering richness and indulgent creamy notes. That mildly sweet and salty play on contrasting flavors matched by the distinct mouthfeel from the light crunch of the breading completes the dish for another playfully inventive and even unexpected rendition from the kitchen of Ginza Japanese Restaurant's repertoire of tempting offerings.
A tempting duo of salads continues the medley of fresh flavors at Ginza Japanese Restaurant starting with the Toyosu Salad (P 900) topped with the day's fresh catch of succulent seafood and sashimi slices on garden fresh and crisp greens tossed with the Wasabi Soy Vinaigrette to complete the flavors with a subtle sharpness...
...and the Kani Kureson Salad (P 450) with fresh watercress topped with shredded crabstick drizzled with silky smooth and creamy Japanese mayonnaise. The freshness and quality of the ingredients drives all the flavors with its clean, pure yet bold finish.
Ginza Japanese Restaurant has one more surprise with the Sizzling Mentaiko (P 650), a savory starter with Pollock Roe in olive oil and garlic paired with crisp Ciabatta. Usually served raw, it's not often one is served briny Pollock Roe in sizzling hot olive oil and garlic for a new flavor experience. The hot olive oil transforms the Pollock Roe resulting in more intense notes perfectly complemented by the Ciabatta absorbing all its richness with each bite.
Then, Chef Hironobu Horiuchi's signature double-fried masterpiece is served. Almost immediately, you'll notice that the layer of breading is thinner than the usual. That first bite, announced by a whisper-like yet audible crunch brings you straight to the butter-like texture of the prized Kagoshima Kurobuta Pork releasing its juicy richness to the palate with just a mild hint of sweetness. The flavors of the premium pork are elegantly subtle even nuanced, highlighted by pure and clean flavors. Tender, buttery and juicy with a delicate crispness from the thin layer of breading, it's a masterful expression of the Japanese classic pairing premium ingredients with detailed precision and execution.
There are only a few renditions of tonkatsu that captivates you from the very first bite, and this definitely is one of them. The juicy richness of the premium Kurobuta Pork from Kagoshima with its subtle notes and the delicate light crispness of the breading double-fried in special rice oil combine for a tonkatsu experience that's far from the usual. The special Kurobuta Tonkatsu by Chef Hironobu Horiuchi is available a la carte (P 2,800) and Group Sharing sets (P 7,700) with 2 Tonkatsu, 2 Kaki Furai, 2 Ebi Furai, 1 Hotate Furai, 2 Shake Furai and 2 Ika Furai. And for only four days starting June 18, local diners can experience the award-winning tonkatsu the way it's served at Kurobuta Tonkatsu Horiichi in Tokyo.
In addition to the thick and savory Tonkatsu Sauce, you can also dip your premium Kurobuta Tonkatsu in a trio of traditional condiments like mustard and sea salt to explore even more flavors.
While your enjoying your Kurobuta Tonkatsu at Ginza Japanese Restaurant, be sure to try the other specialties like the the assortment of seafood Furai from the a la carte menu including Kaki Furai (P 250) or oysters, Ebi Furai (P 250) or prawns, Hotate Furai (P 550) or scallop, Shake Furai (P 250) or salmon and Ika Furai (P 250) or squid.
Draped in a lightly crisp layer of thin breading, each bite brings a vibrant fresh and briny sweetness from the plump and succulent oysters, prawns, scallops, salmon and tender squid for another welcome addition to your feast at Ginza Japanese Restaurant. The thin layer of breading does not get in the way of the delicate flavors of the seafood, complementing it with its light crispness.
For dessert, cap your sumptuous feast of double fried goodness with the Matcha Cheesecake...
...and the Mais Con Hielo Ginza Snow Bowl for the perfect sweet ending. The ubiquitous tonkatsu can be found almost everywhere in the metro, but the premium Kurobuta Tonkatsu by Chef Hironobu Horiuchi is in a class all its own. Premium ingredients and masterful execution combine for a tonkatsu experience like no other, and you'll find it at Ginza Japanese Restaurant for a only a limited time...
Ginza Japanese Restaurant is located at the Ground Floor, Agustin 1, F. Ortigas Jr. Road, San Antonio, Pasig, 1605 Metro Manila. You can also visit their FB Page and IG Feed at https://www.facebook.com/ginzajapanese/ and https://www.instagram.com/ginza.ortigas/ for more information and updates or call +639175744692 for inquiries.
Dude for Food is now on Facebook, Instagram, Twitter and YouTube, check out these social media accounts for regular updates on good eats. Better yet, click "Like" and "Follow" and enjoy the ride...just look for the FB and IG widgets on the right sidebar.
No comments:
Post a Comment
Got something to share? I'd love to hear from you...