MEET AKINORI TERAZAWA
A native of Nagoya, Japan, Akinori Terazawa is the owner and chef of a Japanese-Western chain of restaurants in Asia. He once challenged himself to make the best Tonkatsu in town. This ambition has become a reality as he established his first Tonkatsu restaurant in 1976. Since then, it has expanded in Japan, Singapore, Malaysia and now, has made it’s way to the Philippines.
THE PROCESS OF PERFECTION TO PLEASE YOU
Tonkatsu by Terazawa takes pride in using the Japanese traditional method of preparing and cooking Tonkatsu. The secret to TENDER and FLAVORFUL pork lies in the natural way of aging the meat.
Chef Terazawa recommends the use of Nama Panko of fresh bread crumbs with coarse, large flakes, producing a light, crunchy coating that is crispier to the bite, but does not absorb oil. So the Katsu you get to enjoy is juicy and yet greasy.
Tonkatsu originated in Japan in the 19th Century, and has been a favorite dish every Japanese family feasted on. Tonkatsu means pork (ton) cutlet (katsu). It is breaded, deep-fried and often served with shredded cabbage.