I wanted to try some of the best Tonkatsu and Japanese curry rice in Singapore till I chanced upon Kimukatsu at Takashimaya basement, near the food hall. (Romankan Yokohama has moved out. I will let you know the new location once confirmed.) ”Wait, it is THAT Kimukatsu?” Memories of my last Tokyo trip in which
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I wanted to try some of the best Tonkatsu and Japanese curry rice in Singapore till I chanced upon Kimukatsu at Takashimaya basement, near the food hall. (Romankan Yokohama has moved out. I will let you know the new location once confirmed.)
”Wait, it is THAT Kimukatsu?”
Memories of my last Tokyo trip in which I braved the cold weather for that crispy tonkatsu chunk at Kimukatsu at both Ebisu and Ginza started pouring back.
Japan seems like far, far away now, but Kimukatsu was just in front of me then. And no queue.
Kimukatsu is considered a relatively popular tonkatsu (pork cutlet) chain restaurant in Japan.
The special thing is in its “mille feuille” type of pork cutlet, created by stacking 25 layers of thinly sliced pork together.
The piece is then covered with panko, deep-fried in low temperature for 8 minutes, then set vertically for 2 minutes to steam.
The results in a golden crunchy-exterior, tender-interior in which heat is spread evenly inside between the layers. So intricate!
Kimukatsu Singapore offers 6 types (compared to Japan’s 7), including Original ($14.90), Black Pepper ($15.90), Ume Shiso ($16.90), Cheese ($15.90), Garlic ($15.90) and Yuzu Kosho ($16.90).
There are other items of Menchi Katsu ($16.90) made a combination of beef and pork; Ebi Fry ($16.90) included with 3 pieces of large prawns; and Katsu Sandwich ($8, $9 with cheese).
I ordered the Cheese Kimukatsu Set ($15.90) as the very thought of oozing cheese within already sounded exciting.
The set comes serves with rice, miso soup, fresh cabbage and pickles.
The unfortunate thing was that the pork slices happened to be moderately dry. And they were stacked together (dry on dry), it resulted in a dreary and uninspiring chunk.
Plus, the meat were somehow plain tasting (even with cheese), but at least the Koshihikari rice was fluffy and warm.
Somehow the pork cutlet worked much better in the Katsu Kare ($16.90), possibly because the pieces were bigger and not so dried-out till it could remind some of cardboard texture (not that I have eaten cardboard before, but you get what I mean).
The curry is an in-house black curry which was on the spicier rather than sweet side. Not bad.
Well, all I can say is keep your expectations lower as this can be disappointingly-underwhelming especially if you have tried Japan’s version. But if you haven’t, then maybe it is worth a try if there is no queue.
B2 Takashimaya, Ngee Ann City, 391 Orchard Road, Singapore 238801
Opening Hours: 10am – 9:30pm (Mon – Sun)