History　銀座梅林の歴史

Tonkatsu Ginza Bairin is a Tokyo Ginza-based specialty Tonkatsu(breaded pork cutlet) restaurant offering a variety of signature dishes that have been kept true for three generations. Established in 1927, Ginza Bairin was the first Tonkatsu restaurant in Ginza, as well as the first to offer the now popular "Bite-Size Katsu (Hitokuchi Katsu)", "Tonkatsu Sauce" and the "Katsu Sandwich" (Katsu Sando). At Ginza Bairin, the main ingredient "pork" is carefully selected from the choisest loin, coated in our traditional bread crumb seasoning and masterfully deep fried in premium salad oil to retain and highlight its award-winning texture, aroma and flavor. Coupled with Tonkatsu, we offer our signature "Tonkatsu Sauce" a blend of spices fresh fruits and vegetables bringing out the natural sweetness and robust flavor. Ginza Bairin's trade mark "Chin(Rare) Ton(Pig) Shan(Beauty)" captures the dignified elegance of a pig playing a Shamisen, a three-stringed Japanese musical instrument. This nickname, given by a famouse storyteller Teijo Ichiryusai, has become so popular that it is often mistaken for the actual name of the restaurant. Please enjoy the long-established taste of Tonkatsu Ginza Bairin.

とんかつ銀座梅林は、昭和二年（1927年）に開業して以来、三代に渡り日本のトンカツ文化を開拓した誇りと、伝統のとんかつの味を守り続けてきました。銀座で初めてのとんかつ専門店であった銀座梅林は、その後「ひと口カツ」「とんかつソース」「カツサンド」を考案し、日本全国へと広めていきました。メインの素材である豚肉は厳選されたものだけを使用。特選パン粉、最高級サラダ油、秘伝のソースにもこだわった銀座の味です。人気のカツ丼は何度も日本一に輝き、カツサンドは東京・銀座の名物みやげとして親しまれています。銀座梅林は開業以来、講談師・一龍斉藤貞丈に題していただいた「珍豚美人（ちんとんしゃん）」の別名で多くのお客様に親しまれてきまいた。この度、日本の伝統的料理の一品である「とんかつ」を世界に広める第一歩として、ハワイ・ワイキキ店をオープンしました。食材、味、伝統にこだわった老舗のとんかつをご堪能下さい。

Choice of Taste　梅林こだわりの味

Source ソース

In the beginning "GINZA BAIRIN", the founder Mr. Nobukatsu Shibuya was not satisfied with the existing sauce (Worcestershire sauce or Demiglace sauce), and he looked for a completely new sauce with the thickness suitable for a pork cutlet. He formulated and developed "Bairin Special Katsu Sauce (Thickened Worcestershire sauce)" using his experience of being pharmacist. It has sweetness from various kind of fruits and vegetables, such as apples and onions and also has its own unmistakable flavor.

1927年「銀座梅林」を始めるにあたり創業者渋谷信勝はそれまでのソース(ウースターソース、デミグラスソース)では満足せず全く異なるとんかつに合ったとろみのあるソースを求め、自分の薬剤師の経験を活かして「とんかつソース(中濃ソース)」を考案し開発しました。りんご、たまねぎなどの果物、野菜が入った甘さとコクがあり、まろやかな他にない味わいになっております。

Source カツ丼のたれ

The pork cutlet bowl was created by the Sancho-an (long-established soba noodle shop). However Mr. Nobukatsu Shibuya was not satisfied with the sauce used for this cutlet bowl. This sauce was made from the ocean bonito base soup stock but he believed the soup stock made from the port would be the best match for pork dishes. He made the soup stock from the "pork muscles", which come out when cleaning pork meat, and onions. We, GINZA BAIRIN, use this special sauce for KATSUDON made from this pork based soup broth, adding San-on-sugar which often used for Japanese sweets (mild "soft brown sugar"), sweet cooking rice wine, and enriched soy sauce.

カツ丼のたれは、カツ丼の元祖である早稲田の三朝庵の蕎麦屋さんが作るカツ丼の「かつおだし」では満足せず、豚肉料理には豚肉からのだし(スープ)が一番合うはずと、豚肉の掃除をした時にでる「筋肉」と「たまねぎ」からだしを取りました。それに和菓子で使うまろやかな「三温糖」、本みりん、濃口醤油でたれを作りました。

Breadcrumbs パン粉

We use our original raw breadcrumbs with low sugar content in order to not spoil the taste of pork meat itself. After long and hard study, we developed our special breadcrumbs which gives you crispy textures and distinctive tastes.

素材の豚肉の味を損なわないようにと糖分を抑えたオリジナルの生パン粉を使用しています。揚げ上がりの時のさくさく感やパン粉の剣立ちを実現するために何度も失敗を重ね、生地の熟成時間や出来上がりを寝かせる時間など、研究を重ねて銀座梅林の味のオリジナルパン粉を完成させました。

Frying Oil 揚げ油

Working together with the cooking oil company we developed our own oil for Tonkatsu. This special oil is difficult to oxidize and can fry our cutlet to a crisp and juicy ones, which was widely appreciated by both younger and older generations.

酸化しにくい揚げ上がりのさっぱり感があるとんかつ用のオリジナルの油を精油会社と共同開発しました。お子様からご年配の方まで幅広く愛されています。

Cabbage キャベツ

The hawaiian cabbages' fragrances and flavors are attained by washing, shredding, and blending the roots and leaves of the cabbages. Even though the water here in Hawaii originates mostly from natural springs or under ground river beds, which makes it very clean, we wash the cabbage through our own filtered water. Lastly, the cabbage maintains it's flavor and crispness because we keep it chilled in ice cold water until served.

ハワイ産キャベツ本来の香りと風味を感じて頂くため、細すぎず太すぎないサイズで千切りし、葉の部分と根の部分をバランス良く混ぜています。ダムがないハワイでは水源がきれいな湧き水や地下水ですが、それを更に浄水したもので念入りに洗浄し、氷水で保存することで満足頂ける食感を目指しております。