Ponchiken began when a yoshoku-trained chef hung out his shingle to pursue the world of tonkatsu. Two types of pork, with differing umami, are used for the tonkatsu. Fresh breadcrumbs and vegetable oil are used in accordance with the meat’s characteristics to draw out its natural flavour. Diners can use salt and a variety of sauces to adjust the flavour to taste. Beef cutlets and fried horse mackerel are deep-fried in lard to give them body, creating the unique flavours of this shop.