Tonkatsu
Best wine varietals
Brut Champagne
Brut Champagne's acidity and bubbles cut through fried, breaded tonkatsu richness.
Albariño
Albariño offers bright acidity and citrus that refresh the palate after fried pork.
Barbera
Barbera's high acidity and red fruit complement the savory, crispy tonkatsu crust.
Pinot Noir
Pinot Noir's light body and red fruit balance the fried texture without overpowering.
Best cocktails with this
Coupe glass • Medium • 5 min
acid/heat — ginger spice and lemon cut fat and refresh palate
Copper Mug • Easy • 5 min
acid/heat/bubbles — ginger beer and lime brightness lift fried pork
Cocktail Glass • Medium • 5 min
acid, salt — bright lime cuts fat and complements sweet-savory tonkatsu sauce
Cocktail Glass • Medium • 10 min
acid/sweet — lime acidity and honey balance tonkatsu sauce sweetness
Highball glass • Medium • 10 min
smoke, acid, bubbles — grapefruit bitterness and mezcal smoke balance richness and add lift
Champagne flute • Medium • 5 min
bubbles/acid — sparkling citrus cleanses fat and adds bright contrast
Collins glass • Medium • 5 min
bubbles/acid/herbal — gin and soda with lemon and mint refresh rich flavors
Coupe • Medium • 10 min
acid, oak — limón tartness trims fat; añejo complexity echoes fried pork savory notes
Wine Glass • Easy • 5 min
bubbles/bitter/sweet — light effervescence and bitters provide contrast to richness
Old Fashioned glass • Easy • 5 min
acid/sweet — vivid lime acidity and rustic sugar match savory-sweet sauce
Wine Glass • Easy • 5 min
acid, bubbles — citrus and sparkle refresh the palate between bites of fried cutlet
Highball glass • Medium • 5 min
acid/heat/bitter — tequila, lime and ginger give spice and bitter lift to fried pork
Highball glass • Easy • 5 min
acid — simple citrus brightness cleanses fat and plays well with sweet-savory sauce