Saboten Japanese Cutlet

Saboten's six decades of tonkatsu mastery trace back to a Shinjuku counter that pioneered the 'mille-feuille' technique — thinly sliced pork stacked into a multi-layer cutlet, then breaded and fried to produce a dramatically tender, juicy interior beneath a supremely crisp panko shell. This method, now Saboten's signature, was developed to maximise flavour and texture simultaneously and distinguishes the brand from single-slab tonkatsu. Green House Group, the Tokyo-listed Japanese parent, retains strict recipe and quality control over all international operations, including the Causeway Bay franchise co-developed with Miramar Group. The Causeway Bay restaurant offers set lunches and dinners with Japanese rice, unlimited cabbage salad, miso soup, and housemade dipping sauces, replicating the classic Shinjuku izakaya-canteen experience. The Henry House basement location provides a surprisingly comfortable, well-lit dining room at prices accessible for a proper tonkatsu lunch.