The story
Tonkatsu grew out of Japan's Meiji-era fascination with Western food. French-style cutlets, breaded and pan-fried in butter, inspired dishes called katsuretsu, and in 1899 Motojiro Kida of Rengatei, a Western-style restaurant in Tokyo's Ginza district, served a pork version deep-fried in plenty of oil, borrowing the method from tempura. When the kitchen ran short of cooks, the restaurant is said to have swapped its cooked vegetable garnish for simple shredded cabbage. Pork cutlets became one of the three great yoshoku dishes, and the thick-cut style called tonkatsu was first sold in 1929 in Ueno, also in Tokyo.
Rival claims
Rengatei in Ginza served the first deep-fried pork cutlet (1899); the thick-cut modern tonkatsu was first sold in 1929 in Ueno, also in Tokyo.
Also known as とんかつ, 豚カツ, pork katsu, Japanese pork cutlet.
On the Meridish menu
Tonkatsu was the main course on menu No. 10 on October 10, 2026. Its clue in the game, which hints at the place without naming it:
A thick pork cutlet in crisp breadcrumbs, deep-fried like tempura instead of pan-fried in butter, served with shredded cabbage. A Western-style restaurant here first served it in 1899.
In Meridish, every dish is pinned to the town or city most widely credited with creating it. A guess within 25 km scores all 100 points. How scoring works.
Sources
Food history is often disputed. Think we've pinned it in the wrong place? Tell us at hello@meridish.com, ideally with a source.
