Tonkatsu Mange - Yao(Tonkatsu (Pork cutlet))

ChefKunio Sakamoto - A Craftsman from the French Tradition with a Common Man's Touch

Born in Yamaguchi Prefecture in 1957. Inspired by the sight of a chef during childhood, he aimed to become a cook. After graduating from Tsuji Culinary Institute, he worked as a French chef at a hotel in Osaka for 13 years. In 1996, driven by the desire to create dishes that would be loved by a wide range of generations, he opened "Tonkatsu Manje." His uniquely crafted tonkatsu dishes received high praise. Even now, as a popular restaurant, Sakamoto's passion for cooking remains unchanged, and he continues to experiment in search of flavors that many people will love.

Food "Everything Offered is Homemade: Savoring Exquisite Creations with Uncompromising Commitment"

Pork is sourced from carefully selected brands such as TOKYO-X, Aji Pork, and Kagoshima Black Pork. The tonkatsu, finished with high-temperature oil and residual heat, is perfectly cooked to a subtle pink. It is enjoyed with a uniquely blended salt and handmade sauce. Most of the dishes served at "Tonkatsu Manje" are homemade, reflecting the restaurant's thorough commitment to quality. Original dishes like "Foie Gras Tonkatsu," which showcase a French influence, are also unique specialties of this establishment.

SpaceA Counter-Only Shop Located a Short Distance from Downtown Osaka

"Ton-katsu Manje" is located in Yao City, which is adjacent to the southeast of Osaka City. A cute pig sign serves as a landmark. The reason the owner chose not to open a shop in the center of Osaka is due to their belief that "delicious restaurants are found a little further away." Inside the restaurant, there are 13 seats at a marble counter. The kitchen is close by, allowing customers to see the owner's actions up close. To prevent customers from having to line up outside, a waiting board is set up three hours before opening. This is also a thoughtful consideration unique to a renowned restaurant.