Tonkatsu

Marugo (Tonkatsu)

Rating72SCORE
WHY IT'S A MESHI MAP PICK
Locals keep coming back. That is the real proof.
地元の人が、通い続ける。それが何よりの証明。
Founded in 1975 by a chef trained at Katsu Kichi, this Akihabara institution has spent nearly fifty years perfecting a distinctive low-temperature frying technique at 140 degrees that yields tonkatsu of an almost impossible tenderness.
1975年の創業以来、「かつ吉」料理長出身という確かな礎のうえに約50年をかけて築いた秋葉原の老舗とんかつ店だ。
The special loin cutlet at 1,950 yen earning a Michelin Guide Tokyo Bib Gourmand is, as regulars put it, something that simply should not exist in Tokyo at this price.
140度という低温でじっくりと揚げる独自の技法は半世紀変わらず守り続けられており、特ロース1,950円でミシュランガイド東京ビブグルマンに選ばれているという事実が、この店の異常なコストパフォーマンスを端的に物語っている。
Listed on the Tabelog Tonkatsu Hyakumei 2026 and drawing thirty-to-sixty-minute queues on any given weekday, it is a shop that has only grown more certain of itself with each passing decade.
食べログとんかつ百名店2026にも名を連ね、平日でも30〜60分待ちが当たり前という行列が、50年分の積み重ねへの揺るぎない信頼を証明し続けている。
Popular Dishes
Special Rosu Katsu (1,950 yen)
Special Hire Katsu (2,200 yen)
Natural Banana Shrimp (1,800 yen, set +450 yen each)
What kind of place?
Fake reviews removed

Established 1975. 4 min walk from Akihabara Station Electric Town Exit. The owner, a former head chef at 'Katsukichi', opened this single-location gem. Slow-fried at an unusually low 140°C for perfectly juicy tonkatsu.

"A timeless frying technique that never follows trends." "The thick cut with a hint of pink inside highlights the flavor." Artisanal skill praised widely. 30-60 min wait is typical.

Business Hours
MonClosed
TueClosed
Wed – Sun11:30-15:00, 17:00-21:00
Regular Holiday：Monday・第2第3Tuesday
Phone03-3255-6595Call
Access
4 min walk from Akihabara Station Electric Town Exit. 34 seats. Cash only. No reservations. Closed Mon and 2nd/3rd Tue. Foreign visitors increasing since Michelin listing.
1-8-14 Sotokanda, Chiyoda-ku, Tokyo
English Menu：Not AvailableCredit Card：Not Available
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Tonkatsu

Marugo (Tonkatsu)

Rating72SCORE
Popular Dishes
Special Rosu Katsu (1,950 yen)
Special Hire Katsu (2,200 yen)
Natural Banana Shrimp (1,800 yen, set +450 yen each)
Business Hours
MonClosed
TueClosed
Wed – Sun11:30-15:00, 17:00-21:00
Regular Holiday：Monday・第2第3Tuesday
Access
4 min walk from Akihabara Station Electric Town Exit. 34 seats. Cash only. No reservations. Closed Mon and 2nd/3rd Tue. Foreign visitors increasing since Michelin listing.
1-8-14 Sotokanda, Chiyoda-ku, Tokyo
Phone03-3255-6595
English Menu：Not AvailableCredit Card：Not Available
View larger map

Links to reservation and restaurant-guide sites include affiliate advertising. If you book through a link, the operator may receive a referral fee — but this never affects which restaurants we list, how they rank, or how they are rated.

Reserve on Hot PepperOpen in Google MapsView on Tabelog
WHY IT'S A MESHI MAP PICK
Why this place makes the list
Locals keep coming back. That is the real proof.
地元の人が、通い続ける。それが何よりの証明。
Founded in 1975 by a chef trained at Katsu Kichi, this Akihabara institution has spent nearly fifty years perfecting a distinctive low-temperature frying technique at 140 degrees that yields tonkatsu of an almost impossible tenderness.
1975年の創業以来、「かつ吉」料理長出身という確かな礎のうえに約50年をかけて築いた秋葉原の老舗とんかつ店だ。
The special loin cutlet at 1,950 yen earning a Michelin Guide Tokyo Bib Gourmand is, as regulars put it, something that simply should not exist in Tokyo at this price.
140度という低温でじっくりと揚げる独自の技法は半世紀変わらず守り続けられており、特ロース1,950円でミシュランガイド東京ビブグルマンに選ばれているという事実が、この店の異常なコストパフォーマンスを端的に物語っている。
Listed on the Tabelog Tonkatsu Hyakumei 2026 and drawing thirty-to-sixty-minute queues on any given weekday, it is a shop that has only grown more certain of itself with each passing decade.
食べログとんかつ百名店2026にも名を連ね、平日でも30〜60分待ちが当たり前という行列が、50年分の積み重ねへの揺るぎない信頼を証明し続けている。
72SCORE
What a score of 72 means
A measure of whether people truly want to return — not hype. Calculated after removing fake reviews.
Real reputation
Fake reviews removed

Established 1975. 4 min walk from Akihabara Station Electric Town Exit. The owner, a former head chef at 'Katsukichi', opened this single-location gem. Slow-fried at an unusually low 140°C for perfectly juicy tonkatsu.

"A timeless frying technique that never follows trends." "The thick cut with a hint of pink inside highlights the flavor." Artisanal skill praised widely. 30-60 min wait is typical.

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