Eating Tonkatsu with Soy Sauce? Discovering the Depth of Flavor Variation at New Babe Kyoto

"Eating tonkatsu with soy sauce" — hearing that, many people would surely be surprised. Sauce or mustard, those are likely the two ways most travelers know how to eat tonkatsu. But what I encountered at New Babe Kyoto (ニューベイブ 京都) in Kyoto was a dish that completely overturned that notion.

Kyoto on a holiday is bustling with tourists, but thanks to a prior reservation, I was able to enter without waiting. It's a nice touch that you can choose between a table seat or a counter seat when making a reservation, and this time I chose a counter seat. It's a prime spot where you can watch the chef fry the tonkatsu right in front of you. The sound of oil splattering, the rising savory aroma — experiencing every step of the cooking process with all five senses was a unique pleasure of the counter seat.

When the dish was brought to me, I couldn't help but gasp. Around the beautiful blue-green plate, small partitions were arranged in a circle, each beautifully holding a different condiment. Salt, soy sauce, yuzu kosho, miso, spices... there were no less than seven types. The moment I reached for my chopsticks, excitedly wondering, "Which one should I try today?" was truly an experience unique to this restaurant.

And now, to the main event: "soy sauce x tonkatsu." I cautiously dipped a piece and brought it to my mouth, and it was surprisingly delicious. The crispy texture of the coating, the juicy pink peeking from the cross-section of the meat, and the saltiness and umami of the soy sauce layered on top transformed it into a completely new dish. It was the moment my preconceived notion that sauce was the only correct way to eat tonkatsu quietly crumbled.

The menu on the table carefully explained how to enjoy the flavor variations in multiple languages. With photos, it even guided me on "which condiment to use and how," with English and other language notations. This ensures that even foreign travelers can confidently dive into the world of tonkatsu without hesitation.

The rice is cooked and served individually in small wooden pots. The moment you open the lid of the small pot placed in front of you is also enjoyable, like a small ritual.

When I opened the lid, shiny white rice was steaming. The sparkle of each grain was much more beautiful in person than in photos.

The accompanying tonjiru (pork miso soup) also had a gentle flavor and was perfect for a palate cleanser. A dish like tofu and okara was also served, and these small side dishes, though secondary, showed careful craftsmanship.

And the final flourish was the most surprising trick at this restaurant: "tonkatsu chazuke," where warm dashi broth is poured over the remaining rice and the last piece of tonkatsu. The crispy coating absorbs the dashi and becomes moist, showing a different texture. The green of the condiments and the clear color of the dashi were also beautiful, and I was impressed by the composition that kept me engaged until the very last bite.

I never imagined that a single plate of tonkatsu could offer such a diverse culinary journey. The immersive experience of watching the chef's skill right before your eyes, the unique Japanese food culture of changing flavors, and the meticulously planned presentation of how to eat it until the very end. This is a place I highly recommend experiencing during your Kyoto sightseeing.

Access and Practical Information

New Babe Kyoto (ニューベイブ 京都)

• Address: 164 Tokusayamachō, Shimogyo Ward, Kyoto, 600-8461
• Phone: 075-746-7975
• Website: tabelog.com
• Reservations: Possible to enter with a reservation even on holidays. You can choose between table seats or counter seats when booking.
• Language support: Multilingual menu available (with photos explaining how to enjoy flavor variations)