Tonkatsu has
found its home in the Philippines
Fashion. Entertainment. Technology. Culture.
Name it, and Japan will surely have something to offer. As one of the most
innovative and powerful nations in the world, the Land of the Rising Sun is an influential
country in just about any aspect. Located approximately 1,900 miles northeast
of the Philippines, Japan’s proximity may also be the reason why Filipinos are
no exemption to the Nihon invasion—not to mention the sponge-like adaptability
of Pinoys.
Filipinos simply love anything to do with
food so it is no wonder that Japanese cuisine has permeated the Filipino taste.
And of all Japanese fare, tonkatsu’s familiar comfort of deep-fried pork and
steaming rice combo is obviously a sought-after dish by many.
Although considered Yoshoku, or Japanese food
with Western influences, tonkatsu is an authentic Japanese dish with origins
dating from the late 19th century. And true to the Japanese virtue
of patience and penchant for details, authentic Tonkatsu takes at least 3 days
to prepare to achieve a distinct tenderness and taste.
Our fast-paced society makes authenticity almost
a rare commodity, especially in food. The good news is, The Bistro Group, the
force behind T.G.I.Friday’s, Italianni’s, Fish and Co., and Watami, has brought
another player to their successful series of international franchises. Tonkatsu
by Terazawa, brainchild of Chef Akinori Terazawa, promises that authentic and
flavorful Tonkatsu is just a bite away.
With 20 years of successful operation to back
it up, Tonkatsu by Terazawa has graced not only Japanese folks with their
mouth-watering Katsu specialities, but has extended to countries such as Malaysia
and Singapore. And now it has found its home in the Philippines and is ready to
set the Tonkatsu standards even higher.
Despite the growing Katsu craze in the
country at the moment, Tonkatsu by Terazawa is playing it differently by
fashioning it the Nagoya way. Mr. Terazawa, a Nagoya native, differentiates this
style through its usage of miso (soy bean paste); giving it a distinct sweet
and salty taste. He
only uses aged meat to give it a more flavorful quality. This process, as
claimed by Mr. Terazawa, is the most important part of the tonkatsu process.
Tonkatsu by Terazawa is now open and
would like to let you taste the difference. Drop by at Greenbelt 2, Ground
Floor and experience Tonkatsu the way it should be.
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