A tonkatsu restaurant with what looks like an Osaka train carriage for its waiting area?
Tonkatsu Daiki at Ngee Ann City has been drawing fairly long queues since opening in Singapore.
Rather than leaving customers standing around outside (doing nothing), the restaurant has turned part of its entrance into something ‘Instagrammable’.
There is a blue train bench, hanging straps, station signs and even a large “window” playing footage of Osaka streets.
On that note: Tonkatsu Daiki does not take reservations for regular dining, and diners have to register through its online queue system via a QR code instead.
Diners can wait for more than an hour, though how long you actually wait naturally depends on the day and time. (I waited for about 40 minutes)
The actual dining room is more conventional once you get past the train section, though the atmosphere was better than I expected.
The original Tonkatsu Daiki comes from Osaka, where the restaurant received MICHELIN Bib Gourmand recognition for several consecutive years.
There is, however, an important distinction with the Singapore restaurant.
Tonkatsu Daiki Singapore has clarified that it operates as an independent Singapore business working with Tonkatsu Daiki Osaka under a “business support arrangement”.
The local team also says that its preparation methods follow guidance from Osaka, although some ingredients may differ because of local availability.
The Classic Rosu Tonkatsu Set starts from $29 for 150g, followed by the 200g version at $33 and a limited 220g Special at $39. There are also Classic Hire Tonkatsu Sets ($29 for 120g, $34 for 180g), Premium Ebi Katsu Set ($32) and Rosu Katsu Curry 120g ($28).
Each tonkatsu order is prepared only after it is placed, with the pork fried slowly at a relatively low temperature.
The restaurant advises allowing about 20 to 30 minutes for preparation, which probably also explains why the queue does not always move particularly quickly.
I had the Classic Rosu Tonkatsu Set 150g ($29), served with rice, shredded cabbage, miso soup and pickles, with rice and cabbage available for refills.
I liked that the panko remained crisp without becoming hard, while the pork itself was tender and retained some juiciness, particularly around the fattier sections.
Interestingly, Tonkatsu Daiki Singapore has explained that the pork is intentionally not seasoned beforehand, as the idea is to preserve more of its natural flavour.
I could understand the reasoning after trying it, though the pork can taste rather clean and understated without any additional sauces.
The Rosu Katsu Curry 120g ($28) takes things in a different direction, placing the fried pork over rice with Japanese curry alongside.
Somehow, I wished the curry were thicker and richer, and perhaps a little more of it.
If you want to add more fried things to an already fried meal, there are Ebi Katsu ($7), Kaki Oyster Katsu ($6), White Fish Katsu ($6) and a three-item Chef’s Add-On Selection ($16).
Tonkatsu Daiki is not necessarily a quick Orchard Road meal, considering the virtual queue followed by the cooking time. But I can see why people are curious about it.
Tonkatsu Daiki Singapore
Ngee Ann City #05-33, 391 Orchard Road, Singapore 238872
Opening Hours: 11:30am – 2:30pm, 5:30pm – 9pm (Mon – Sun)
Other Related Entries
Shin Katsu (Tanjong Pagar)
Tonshou (Tras Street)
Katsu by Kyu (OUE Downtown)
Katsu-an Singapore (Suntec City)
Gochi-So Shokudo (Jewel Changi Airport)
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