Tampopo in Greenhills - The First 2 in 1 Ramen and Tonkatsu Specialty Restaurant in the Philippines

How to Eat Ramen Like a Pro According to Tampopo

by Trix Deseo

Originally from Singapore, Tampopo in Greenhills is the first 2-in-1 ramen and tonkatsu specialty restaurant in the Philippines. The brand was started by Takaaki Takagi, who also founded Tonkichi, one of Hong Kong and Singapore’s best Tonkatsu restaurants. He decided to name the ramen and tonkatsu restaurant Tampopo (literally: dandelion) after the classic Japanese comedy film that centers on a quest for the perfect ramen recipe.

Tonkatsu By Terazawa in Manila

Tonkatsu by Terazawa: A Cutlet Above The Rest

by Beatriz Acosta

 

The craving for crispy, deep fried pork seems to be insatiable in Metro Manila, as we've grown (bellies included, perhaps) witness to a katsu competition of sorts this year. Both local players and Japanese brands are opening shop, or revamping their menu to highlight the popular breaded pork cutlet. From budget-friendly versions to top of the line premium and imported counterparts, we hungry folk are lucky to have the power of choice whenever the katsudon craving strikes.

Katsu By Saboten

No Competition for Saboten as Manila Katsu War Rages

by Marian Joy Hernandez

“Ton” in tonkatsu means pork, while “katsu” means cutlet. Believed to have originated in a restaurant in Tokyo, Japan during the late 1800s, the dish is actually European-inspired. This is the reason why it bears resemblance to Austria’s “schnitzel” and France’s “cotolette.”

Tonkatsu is breaded pork cutlet deep fried in hot oil until crisp and golden brown. Manila is not really new to it, but lately, tonkatsu restaurants are enjoying a sudden increase in popularity. In partnership with Raintree Restaurants, Japan’s largest tonkatsu chain, Saboten, has opened their first branch in Serendra at Bonifacio Global City, Taguig. The popular tonkatsu place also has branches in Taiwan, Korea, China, Thailand, Singapore and Canada. It took a while for them to open their branch in Manila because of their sheer commitment to quality, disregarding the fact that other katsu places are multiplying fast. “We just want to provide food that is assured of quality. We’re quality-obsessed,” said Annabella Wisniewski, president and chief executive officer of Raintree Restaurants.