Regina Troy Barrios

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If you love tonkatsu, cancel your weekend plans. For just four days, until June 21, Chef Hironobu Horiuchi—the man behind Tokyo&#x27;s cult-favorite 12-seat <a href="https://www.instagram.com/tonkatsu_horiichi/" rel="noopener noreferrer" target="_blank">Kurobuta Tonkatsu Horiichi</a>—is cooking at <a href="https://www.instagram.com/ginza.ortigas/" rel="noopener noreferrer" target="_blank">Ginza Ortigas</a>, bringing with him the same Kagoshima Kurobuta pork, the same painstaking techniques, and the same standards that earned his tiny restaurant in Tokyo&#x27;s Shimbashi district a Michelin Bib Gourmand and a place on Tabelog&#x27;s coveted Hyakumeiten list.It&#x27;s the sort of place food-obsessed travelers build Tokyo itineraries around. This week, however, Manila diners can experience it without boarding a plane.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1781946065467Workbench Thumbnail.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Chef Horiuchi with his famous tonkatsu | Photo: Ginza Ortigas</div>At first glance, tonkatsu can seem deceptively simple. It&#x27;s pork cutlet, breadcrumbs, hot oil. But specialists like Horiuchi spend years refining every detail. The breed of pig. The thickness of the cut. The temperature of the oil. The timing of each fry.For his signature tonkatsu, Horiuchi uses prized Kagoshima Kurobuta, sometimes called the wagyu of pork. The Berkshire black pigs are known for their fine marbling, tenderness, and natural sweetness, and Horiuchi has brought the same pork he uses in Tokyo to Manila for the pop-up.The chef also relies on a carefully calibrated double-frying method and a blend of rice oils rather than lard. Through an interpreter, Horiuchi explained that he prefers rice oil because it produces a cleaner finish and allows the flavor of the pork to shine.The result is a tonkatsu with a remarkably delicate crust that is thin, crisp, and shatteringly light, wrapped around meat that remains juicy and faintly pink at the center.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1781946160644Horiichi Tonkatsu 1.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Kurobuta tonkatsu dipped into the signature sauce | Photo: Ginza Ortigas</div>Then there is the sauce.Traditional tonkatsu sauce is typically based on fruits, vegetables, spices, vinegar, and sweeteners, creating a thick, sweet-savory condiment designed to complement rich fried pork. Horiuchi&#x27;s version begins with Japanese soy sauce and is made entirely from fruits and vegetables, producing a cleaner, brighter flavor profile that amplifies rather than masks the meat.While the tonkatsu is the reason to come, diners should not overlook the furai menu. Fried seafood such as shrimp, scallops, squid, and salmon are handled with the same care that has made Horiuchi&#x27;s pork cutlets famous. The grilled pork nape, or tontoro, is another standout.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1781946253025Horiichi Seafood Katsu.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Furai seafood selection | Photo: Ginza Ortigas</div>The menu format is intentionally flexible. Solo diners can order individual plates, while families and groups can opt for larger sharing platters.And if you&#x27;re still searching for a Father&#x27;s Day plan, the timing could hardly be better. The final day of the pop-up falls on June 21, making this one of the most compelling last-minute reservations in town.During his visit, Horiuchi has already sampled lunch at Manila Polo Club and admitted he is curious about another local institution: Jollibee. But before he explores more of Manila, diners have a chance to experience the food that made his name in Tokyo.Just don&#x27;t wait too long.<div>Chef Hironobu Horiuchi&#x27;s pop-up runs at Ginza Ortigas from June 18 to 21, 2026. Ginza Ortigas is located at the Ground Floor of Agustin I Building, F. Ortigas Jr. Road, San Antonio, Pasig. Reservations are highly recommended as supplies are limited. For inquiries and reservations, call 0917-574-4692. Follow <a href="https://www.instagram.com/p/DZRJjpUmyro/?img_index=1" rel="noopener noreferrer" target="_blank">@ginza.ortigas</a> on Instagram for updates and menu details.</div>

A Michelin Bib Gourmand–recognized Tokyo tonkatsu chef brings his cult-favorite 12-seat restaurant’s signature Kagoshima Kurobuta pork and technique to Ginza Ortigas for a rare four-day Manila pop-up until June 21, 2026.

A Michelin Bib Gourmand–recognized Tokyo tonkatsu chef brings his cult-favorite 12-seat restaurant’s signature Kagoshima Kurobuta pork and technique to Ginza Ortigas for a rare four-day Manila pop-up until June 21, 2026.

The Chef Behind A Cult-Favorite 12-Seat Tokyo Tonkatsu Shop Is Cooking In Manila For Just Four Days

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The Chef Behind A Cult-Favorite 12-Seat Tokyo Tonkatsu Shop Is Cooking In Manila For Just Four Days

Troy Barrios

Published June 18, 2026 09:10 AM PHT

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Updated June 20, 2026 05:11 PM PHT

Read More:

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Tabelog Hyakumeiten restaurants

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