Yu

A fragrant warmth rises the moment chopsticks pierce the batter of the deep-fried live-sourced horse mackerel, revealing a remarkably thick, flaky fillet beneath. Tucked into an alleyway in Ningyocho, Yu operates primarily as a tonkatsu restaurant, yet this crisp aji fry draws just as devoted a following as the house pork specialties. Enclosed in a light, crunchy crust, the fish retains its rich, natural flavor, and diners are often encouraged to taste it first with a light splash of soy sauce or citrusy ponzu before turning to classic tonkatsu sauce.

The classic tonkatsu and deep-fried lineup remains equally compelling. Options cater to varied tastes, from an oroshi tonkatsu meal featuring juicy pork loin heaped with refreshing grated daikon radish to tender hire-katsu (fillet cutlet) with a distinct meat texture, and coarse-ground menchi-katsu sealed with savory juices. Each set meal arrives with rice, miso soup, pickles, and shredded cabbage dressed with the house blend, rounding out a thoroughly satisfying lunch or dinner.

For diners eager to taste both land and sea, combination sets pair the fried horse mackerel with coarse-ground menchi-katsu or breaded prawns. In the evening, the dining room doubles comfortably as an izakaya, where patrons linger over draft beer, sake, or shochu alongside small plates such as agedashi tofu, dashi-rolled omelet, and grilled leeks. With counter and table seating available, Yu offers a welcoming spot in Ningyocho whether dropping in alone for lunch or unwinding after work.