Yoda Tonkatsu — Restaurant in Yokohama

I'm pretty sure there's a new king in Tokyo (er, Yokohama) for low temp fry tonkatsu. I'm not sure any of the other famous shops practicing this style take it to Yoda's level of precision. I mean, there are differential equations scrawled on the walls in the kitchen and a copy of Modernist Cuisine behind the register in case you doubt the taisho here is taking things seriously.

Shop is reservation-only as the cooking process supposedly takes up to an hour. I find low temp tonkatsu to sometimes be too delicate or greasy (especially for fattier cuts and types like Tokyo X). But at Yoda the pork remained super juicy and flavorful while the breading did not get "wet" or fall off, even after eating for 20+ minutes.

The miso shiru was - no joke - one of the best I've ever had. And the rice was perfectly fluffy/chewy and warm.

There is a premium for all this - about 2x your typical tonkatsu shop (although it's in the same range as some of the more famous low-temp places). It's...

I got the Tenderloin 135g as a set meal for lunch. At first, I was a bit doubtful about the price and the fact that you have to make a reservation for the Tonkatsu.

But it was easily the best Tonkatsu I've ever had. Nothing overwhelmed the other flavors. Every Sauce, the Wasabi, and the Salt went perfectly with the Tonkatsu.

The Rice was tasty and shiny—simple perfection. The Miso soup was freshly made, not simmering for hours, giving it a nice taste.

And the Staff... They were all very kind and worked well together. The open kitchen gave a nice view of the clockwork-like action inside.

It really adds to the calm and relaxing atmosphere. Since they have fixed slots, there's no constant coming and going. You can sit back and enjoy the...

Great attention to detail and love for tonkatsu at this small, refined tonkatsu joint. Everything down to the rice, miso soup and even cabbage is planned meticulously.

Rushed all the way from Narita airport the moment I landed just to make the 12:30 slot and honestly it was worth it. Both the loin and the fillet were cooked perfectly with great attention to detail. He only serves a few people every seating, and prior reservation is required.

Luckily, he accepts reservations through Instagram (now it's only through tablecheck as of 2025) as well if you aren't able to call, which is very helpful for foreigners. Would be happy to go back any time I'm back in Japan.

Edit: Been back here June 2025 and safe to say it's...