A taste that has its beginning in Shinjuku, Tokyo in 1966, it is now enjoyed all over Japan, Korea, Taiwan, Thailand, Singapore, Hong Kong and Beijing. Choose between tenderloin with less fat and the whiter, firmer loin, which makes the good cut for conventional Tonkatsu dishes. Specially-bred mature pigs and barley-fed come together to create a pork that’s a bit sweeter and more tender than you might find anywhere else. Added to this are the sauces and condiments make Saboten Tonkatsu irresistible.
Saboten Japanese Cutlet’s Reservations Policy:
For Causeway Bay outlet, booking is only available for lunch from Monday to Sunday. Suggest booking at least two days in advance. No reservations available for dinner. For Tsui Sha Tsui outlet, booking is available for lunch and dinner from Monday to Sunday.