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2011-08-19
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This is the perfect place to have deep-fried cutlets without tasting the grease on your lips ;)“The popular chain restaurant, started in 1963 in Tokyo’s Shinjuku neighbourhood, specialises in tonkatsu, or Japanese deep- fried breaded pork cutlet. Its non-greasy cutlet is sold at 80 restaurants in Japan and 62 shops in Korea, Taiwan and Thailand.Mr Shinya Ozaku, 36, a manager with Tonkatsu Shinjuku Saboten, says the tonkatsu is crispy but not oily because it is fried in palm oil. A chef from one
“The popular chain restaurant, started in 1963 in Tokyo’s Shinjuku neighbourhood, specialises in tonkatsu, or Japanese deep- fried breaded pork cutlet. Its non-greasy cutlet is sold at 80 restaurants in Japan and 62 shops in Korea, Taiwan and Thailand.
Mr Shinya Ozaku, 36, a manager with Tonkatsu Shinjuku Saboten, says the tonkatsu is crispy but not oily because it is fried in palm oil. A chef from one of its outlets in Japan will be here to train the cooks for a few months until they master the skill of frying non-greasy tonkatsu. And Mr Ozaku, who has been with the restaurant group for 13 years, will oversee the training of its service staff and the opening of the restaurant.” Extracted from http://www.soshiok.com/article/11064
Three main points why I love Saboten:
1) Cabbage
A generous serving of chilled, thinly shredded cabbage comes with the deep fried food. Cabbage never tastes as good as these. The servers did not twitch their eyelids nor show any expression of dislike when we asked for refills; refill of cabbage is foc. I think our cabbage was refilled 3 or 4 times.
It is light to eat on its own and we can add yuzu sauce or creamy sesame or tonkatsu sauce to it ;)
2) Sauces
A refreshing vinegar- based yuzu sauce or creamy sesame dressing are available as dressing for the cabbage. One can purchase these sauces in most of the supermarkets. I think we almost whipped out a full-sized yuzu sauce ;p
“Another reason its fried cutlet stands apart from the competition is its home-made tonkatsu sauce. The sauce is made from scratch using a generous amount of fruits and vegetables so our version is sweeter than what you get at other restaurants even though we do not add any sugar. The sweetness is natural.” Extracted from http://www.soshiok.com/article/11064
3) Texture and taste of cutlets
The deep fried foods are well-fried to crispness and yet non-greasy as palm oil is used. They tasted even better when dipped in the tonkatsu sauce. There is no nauseous feeling even we dipped the food with lots of tonkatsu sauce. Simply good!
The bread crumbs that coated the cutlet ought to be of high quality as there is no ‘prickly pain’ in our mouths after eating.
The variety of their menu is rather limited compared to Tonkinchi. But nevertheless, this shows that the restaurant can focus on its specialties and hopefully the standard of food remains no matter how many times we visit it We initially wanted to try its katsu sandwich but it is only available during tea-time. Well, we ought to set some time to try this katsu sandwich which is highly raved.
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