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.

Choice of Taste 


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.


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.


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.

Frying Oil

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.


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.