A white that’s just a little special, yet just like always

A short walk from the station, the noren at “Hana Hiraku: White Aged Tonkatsu” sways gently in the breeze.

I used to think “golden brown” was the standard for fried foods. But not here. True to its name, the tonkatsu swims in the oil, cooking while remaining white.

The reason for this whiteness lies in “temperature” and “breadcrumbs.”
They fry the pork slowly and gently at 130°C, which is lower than the typical frying temperature.

The breading uses custom-made, low-carb fresh breadcrumbs. These breadcrumbs don’t impart any unnecessary nuttiness, allowing the meat’s natural aroma and sweetness to shine through.

The pork comes exclusively from breeds the owner is passionate about, such as Pure Golden Pork, Zaiton Pork, TOKYO X, and Tengen Pork. Each breed has its own unique history and regional characteristics. The meat is carefully aged to bring out the rich umami of the fat.

Freshly cooked white rice, festive white rice

When an order is placed, the owner gently picks up a small pot. The rice, cooked over 30 minutes, is another signature feature of this restaurant.

The sound of steam rising gently is softer than the rhythm of deep-frying. There’s a certain thrill in lifting the lid the moment the rice is done. Every time the glossy grains are served into a bowl, a sweet aroma wafts up along with the steam.

Not just a sauce, but a “complementary flavor”

The appeal of this restaurant isn’t just the cutlet.

In addition to the classic tonkatsu sauce, there’s seaweed salt, red yuzu pepper, and wasabi pickled in soy sauce. None of them steal the spotlight. Instead, they gently complement the main dish.

Many regulars change their pairing depending on their mood that day. “I’m in the mood for red yuzu pepper today,” “No, let’s go with the kick of wasabi.” I think those kinds of exchanges are part of the “flavor” of this place.

Its Daytime Face, Its Nighttime Face

It’s not just about the evening—there’s a daytime side, too. Lunch at “Hana Hiraku” is a slightly indulgent treat for everyday life.

When you dig into the hamburger steak with your chopsticks, the juices flow out. Perched on top is a tiny mini-menchi cutlet. It may look cute, but the flavor is authentic.

For the ginger pork, a block of meat is sliced one piece at a time using a special machine right after you place your order. As it sizzles in the frying pan, filling the air with a fragrant aroma, it takes over the town’s lunchtime in the blink of an eye.

Whether it’s lunch or dinner, “never cutting corners” is the norm here. But that “norm” is actually the hardest thing to achieve.

Bringing a white light to this town

On Fuse Street, there’s a constant bustle of people even today. People returning from shopping, people coming home from work—each person’s day blends together with the scent of oil.

The white cutlet at “Hana Hiraku” is like a comforting presence on days when someone has really given it their all.