Ponta

上野広小路駅から徒歩1分、御徒町駅からも近い「ぽん多本家」を訪問しました。 明治38年創業、100年以上続く老舗で、東京における“カツレツ”の元祖と呼ばれる名店です。 初代の島田信治郎氏は宮内庁大膳寮で西洋料理を担当していた料理人で、1905年に創業。 現在は四代目の島田良彦氏が伝統を受け継いでいます。山の上ホテルで修業を積み、36歳で家業を継いだという経歴を持ち、今もなお変わらぬ製法で提供されています。 いただいたのは名物の「カツレツ」。 一口大に切られて提供され、衣は極薄でサクサクと軽やか。脂身を完全に排した赤身肉のみを使用し、自家製ラードで揚げる独自製法は、軽さの中にしっかりとした旨...味を感じさせてくれます。 付け合わせの赤だしとおしんこも上品で、食事全体を引き締める役割を果たしていました。 価格はカツレツ単品で3,850円、ご飯や赤だしを付けると4,000円を超えます。 気軽なランチというよりは、特別な食事や東京の食文化を体験したいときに訪れるべき一軒です。 「ぽん多本家」はミシュランのビブグルマンに選出された実績があり、食べログの百名店常連でもあります。 脂身を好むとんかつとは正反対のスタイルですが、伝統の重みと独自性は他に代えがたいもの。 東京の洋食史を感じる特別な体験を求める方におすすめです。 Located just a one-minute walk from Ueno-Hirokoji Station and close to Okachimachi, Ponta Honke is a legendary restaurant founded in 1905. With over 100 years of history, it is often referred to as the origin of “katsuretsu” (Japanese pork cutlet) in Tokyo. The founder, Shinjiro Shimada, once worked as a chef for the Imperial Household Agency. Today, the fourth-generation owner, Yoshihiko Shimada, continues the legacy. After training at the prestigious Yamanoue Hotel, he took over the family business at the age of 36 and has maintained the traditional methods ever since. The signature dish here is simply called Katsuretsu. It is served pre-sliced into bite-sized pieces, with an exceptionally thin, crisp coating. Only lean pork loin is used, with all fat carefully trimmed away. The pork is fried in homemade lard, creating a cutlet that is both light and rich in flavor at the same time. Side dishes such as red miso soup and pickles are also refined, completing the meal in an elegant style. Prices are on the higher side: 3,850 yen for the katsuretsu itself, and over 4,000 yen if you add rice and soup. This is not an everyday lunch spot but rather a place to experience a unique slice of Tokyo’s culinary culture. Ponta Honke has been awarded the Bib Gourmand by the Michelin Guide and is regularly selected as one of Tabelog’s “Top 100” restaurants. Its style is the opposite of typical fatty tonkatsu, focusing instead on lean meat and tradition. If you are looking for a special dining experience that reflects Tokyo’s Western food history, Ponta Honke is well worth a visit.

Visited August 2025

To ensure a table for your group, I highly recommend making a phone reservation at Ponta Honke. The restaurant can get busy, especially during peak hours, and having a reservation guarantees your spot. The attentive service and delicious tonkatsu, accompanied by flavorful miso soup, will make your d...ining experience exceptional. Don't miss the opportunity to savor their culinary delights.

Visited July 2023

This is a traditional tonkatsu or pork cutlet restaurant in the Ueno district. Close to the Okachimachi station it has the kitchen on the ground floor and seating for about 18 on the first floor. It’s been there since 1905 and proud of it. The tonkatsu batter is indeed special and different and good... to rave over, the tongue stew is popular as are the shrimp crouquettes The place is so mesmerising that Japanese and foreigner ate both smitten. It’s open from 430 to 8pm for dinner and last order is strictly at 745 pm

Visited July 2019

そもそも元祖トンカツはここだと友達とトンカツを巡る旅を始めて半年以上。月一ペースでは東京のトンカツ美味いどころを制覇するのはいつになるのやら、などと考えていた矢先に出会ったのがこの店。トンカツもさることながら、是非ともビーフシチューを食べて欲しい。 まずはトンカツだが、シャキシャキ感は薄い。かと言って決して不味いわけではなくウスターソースとトマトケチャップと言う古典的なソースがサクッとした豚の味を引き立てる。ご飯がどんどんと進んでしまうのがこの美味の証拠。 タンシチューは、これは先ずは食べてみて欲しい。時間をかけて作られたことが一瞬にして分かる柔らかさと染み込んだソース。思い出してもこの店の四...つ足との戦いかを感じさせられる。 複数人で行って両方食べて欲しい。 The history of pork cutlet in Japan has started from this restaurant. This restaurant is not so big but we can easily feel how much they love pork cutlet and beef tongue stew. The cutlet shows us how much they have fought with dishes from Japanese taste point of view and how they found the way to eat stew in the best manner. Please try both if you go there with your friend, otherwise you will consider which you like. I'm sure to recommend both!

Visited August 2017

We live in Osaka but we will go to Tokyo just eat this restaurant! Believe me this is best tonkatu and another sea food!

Visited June 2015