According to our Japanese relatives, this isn't just another tonkatsu spot - it's been perfecting the art of breaded pork cutlets since 1927. They're particularly passionate about the Kagoshima Black Pork they use, and apparently the combination with their house-made chuno sauce is something special.

What makes it stand out is their attention to every detail - even the rice is specifically chosen (Yamagata Tsuya Hime). Our family insists their hirekatsu sandwich is one of Tokyo's great lunch experiences, and the katsudon (pork cutlet over rice) is their go-to comfort food.

While Ginza has no shortage of high-end restaurants, our relatives say Bairin offers that perfect blend of history and quality without being overly fancy. They've been doing the same thing for nearly 100 years, and doing it right.