About
The Ginza Bairin Story Epicurean pharmacist, Nobokatsu Shibuya decided to close down his pharmaceutical company and decided to open a tonkatsu specialty restaurant. Thus, Ginza Bairin was born 1927, it became the pioneer tonkatsu restaurant in Ginza. Innovation is a distinct value in the Ginza Bairin history. Nobukatsu developed the first tonkatsu sauce called "Bairin Sauce." Back then, the tonkatsu sauce was only worchestershire or demiglaze sauce, he formulated the signature tonkatsu sauce that would be suitable for pork cutlet. He then moved onto the Panko, while others would use old bread and sugar, Nobukatsu developed a special panko for deep frying. This gave the coating a lighter, more crispier taste and a texture that highlights the flavor of the meat. At Ginza Bairin, each tonkatsu is only coated with Panko and fried upon order. Another katsu-innovation, launched after WWII due to a shortage of rice, was the Katsu Sando. Here, Nobukatsu looked for the best bread that matched the pork flavor. Ginza Bairin Today Masaya Shibuya, Nobukatsu's great grandson, moved up the ranks as a chef and took over the family business in 1984. Since then he has continuously innovated katsu by adding new dishes such as mini tonkatsu burgers, tonkatsu nuggets and pork fillet katsudon. International head of chef of Ginza Bairin for decades, Yoshijiro Miyakozawa shares in the rigorous dedication to authenticity and taste, ensuring each ingredient, component and process stays true to the Ginza Bairin way.
Details
