ぎんじろう☆彡さんが投稿した京町堀なかむら（大阪/肥後橋）の口コミ詳細 [食べログ]

この口コミは、ぎんじろう☆彡さんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

京町堀なかむら肥後橋、中之島、渡辺橋/とんかつ、かつ丼

6回

夜の点数：5.0
- ￥10,000～￥14,999 / 1人
- 料理・味 -
  
  |サービス -
  
  |雰囲気 -
  
  |CP -
  
  |酒・ドリンク -
昼の点数：4.8
- ￥8,000～￥9,999 / 1人
- 料理・味 -
  
  |サービス -
  
  |雰囲気 -
  
  |CP -
  
  |酒・ドリンク -

6回目

2025/09 訪問

昼の点数：4.8
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥8,000～￥9,999

/ 1人

油っぽさを極限まで抑えつつ豚肉ならではの旨みを最大限に膨らませた中村さんのとんかつ

☆彡
とんかつと言っても様々なジャンルの仕上げ
そんな中ここでは油っぽさを極限まで抑え
火入れ･衣付け･油切り等にとことん拘って
グルメな方を虜にするとんかつを提供する

ラッキーにも2~3ヶ月ごとに予約に恵まれ
約2ヶ月半ぶりのとんかつランチを楽しみに
今回もとんでもなく美味しい豚カツでした

○お昼の献立(6,600円)
山形県産バークシャー50 ヒレ
山形県産バークシャー50 ヒレ先
岩手県産岩中ポーク肩ロース
滋賀県産蔵尾ポークシンタマ
茨城県産かしまし豚ロース
愛媛県産甘とろ豚ロース

○岩手県産岩中ポークリブロース(2切れ 1,300円)
(リブロースは2人でシェア)

梶谷農園のベビーリーフサラダ(お代わり可)
白ご飯･豚汁･お漬物
特製カツ丼

○銀蘭のオリゼ(1,200円)
(お会計8,600円)

11時スタートで入店すると既に揚げており
余熱火入れ･乾燥パン粉にて油を吸収中

このひと手間のお陰で美味しくなるのだが
温度設定上は揚げ時間が同じになるので
如何に余熱に時間を割くかで味わいが変化
時間を掛けて対応してくれて感謝(ㅅ´꒳` )

油分を極限まで落とした豚カツ衣は芸術品
ラードの香りを残しサクサク食感を纏って
驚くほど柔らかく飽和的水分量( ﾟДﾟ)ｳﾏｰ
純粋な肉汁が衣に染みるとこれまた最高

中村さんのリブロース脂身の表現は独特で
脂身であり脂っぽさを感じさせない魔法✨
腹パンになるまで食べ続けられる豚カツ!!
また頑張って予約を取らねばー(^ω^*)

-----------------------------

最後までお読み頂いてありがとうございます
皆様からのいいね･保存･フォローが励みになります
良ければポチッとお願いします(*･ω･)*_ _)

Instagramもやっています
@ginjirou.star
良ければ見てやって下さいなー

山形県産バークシャー50 ヒレ

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山形県産バークシャー50 ヒレ先

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岩手県産岩中ポーク肩ロース

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滋賀県産蔵尾ポークシンタマ

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茨城県産かしまし豚ロース

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愛媛県産甘とろ豚ロース

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岩手県産岩中ポークリブロース

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銀蘭のオリゼ(1,200円)

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梶谷農園のベビーリーフサラダ(お代わり可)

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特製カツ丼

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本日の銘柄についてはクチコミに記載

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店内

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外観

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メニュー

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メニュー

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メニュー

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メニュー

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メニュー

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メニュー

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メニュー

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メニュー

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メニュー

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2025/09/13 更新

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5回目

2025/06 訪問

昼の点数：4.8
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥8,000～￥9,999

/ 1人

油っぽさを極限まで抑えつつも脂身の魅力が最大限に楽しめる魔法のとんかつ

☆彡
オープンから1周年を迎えた京町堀なかむら
中村さんの揚げ技に魅入られリピーター増加
予約開始と共に瞬く間に全て埋まる人気店に
久しぶりにランチタイム6月予約が取れる

11:00オープンと共に入店すると既に火入れ
ゆっくり時間を掛けて火を入れる事で豚肉の
美味しさが一番引き出されている印象です

○お昼の献立(5,600円)
山形県産バークシャー50 ヒレ
山形県産バークシャー50 ヒレ先
岩手県産岩中ポーク肩ロース
茨城県産三右衛門シンタマ
滋賀県産蔵尾ポークロース
千葉県産林SPFポークロース

○滋賀県産蔵尾ポークリブロース(2切れ 1,300円)
(リブロースは2人でシェア)

梶谷農園のベビーリーフサラダ(お代わり可)
白ご飯･豚汁･お漬物
特製カツ丼

○銀蘭のオリゼ(1,200円)
○シルキーヴァイツェン(1,100円)

赤身と脂身では全く違う豚肉を部位ごとに
一番美味しく火入れする中村さんの技術

最近流行りのとんかつ専門店では脂身を
食べやすく提供されている印象を受ける
ここでも極力脂っぽさを抑えた部位カット
この脂身のカットが一番美味しいと思える

揚げよりも余熱での火入れに時間を掛けて
衣の油っぽさを極力削ぎ落とした魔法の技

中でも
･千葉県産林SPFポークロース
･滋賀県産蔵尾ポークリブロース
の2つが素晴らしくてまたとんかつが好きに
脂身がサラッと食べられる魔法のリブロース
これが毎回楽しみで是非とも追加して欲しい

油っぽさが苦手な人でも美味しく食べられ
また食べたいと思わせてくれる至高の技術
そりゃリピートしたくなる気持ちが分かる

〆ご飯はカレー･カツ丼の中からカツ丼選択
ロースは最初から高温で揚げられているので
クラシカルなとんかつの印象で違いが楽しい
とろとろ卵･白ご飯との相性最高(*>ω<*)♡

お腹いっぱい食べても揚げ物を食べた感ゼロ
次からは1人でリブロース2切れにしようかな
叶うなら何度でも通いたいお店ですね(^ω^*)

-----------------------------

最後までお読み頂いてありがとうございます
皆様からのいいね･保存･フォローが励みになります
良ければポチッとお願いします(*･ω･)*_ _)

Instagramもやっています
@ginjirou.star
良ければ見てやって下さいなー

本日の銘柄･部位(詳細はクチコミに記載)

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本日の銘柄･部位(詳細はクチコミに記載)

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本日の銘柄･部位

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銀蘭のオリゼ(1,200円)

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梶谷農園のベビーリーフサラダ(お代わり可)

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山形県産バークシャー50 ヒレ先

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山形県産バークシャー50 ヒレ

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山形県産バークシャー50 ヒレ

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山形県産バークシャー50 ヒレ先

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白ご飯･豚汁

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岩手県産岩中ポーク肩ロース

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岩手県産岩中ポーク肩ロース

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茨城県産三右衛門シンタマ

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茨城県産三右衛門シンタマ

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シルキーヴァイツェン(1,100円)

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滋賀県産蔵尾ポークロース

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滋賀県産蔵尾ポークロース

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千葉県産林SPFポークロース

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千葉県産林SPFポークロース

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滋賀県産蔵尾ポークリブロース(2切れ 1,300円)

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滋賀県産蔵尾ポークリブロース(2切れ 1,300円)

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特製カツ丼

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外観

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お漬物などのセット

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外観

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メニュー

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メニュー

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メニュー

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メニュー

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メニュー

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メニュー

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メニュー

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メニュー

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2025/06/30 更新

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4回目

2025/02 訪問

夜の点数：5.0
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥10,000～￥14,999

/ 1人

昼間のコースとは違いじっくり時間をかけて火入れするとんかつは別格!!

☆彡
とんかつ好きを魅了するのは言うまでもなく
揚げ技の素晴らしさに普段からとんかつを
味わう機会のない人をも虜にするとんかつ

'24.6月のオープン以来何度か通っているが
夜コースが1回転のみとなり時間を掛けて
じっくり火入れ中村さんの本領発揮と聞き
是非とも行かねばと予約が取れての貸切会

'24.11月からは昼夜共に対応数を変更され
ランチ8席×3回転
ディナー10席×1回転に変更

お酒を飲みつつ味わうとんかつコース
この日を楽しみにしていました«٩(*´ ꒳ `*)۶»

○夜のとんかつコース(8,800円)
蕪のスープ
TOKYO-X のパテドカンパーニュ
海老フライタルタル･アメリケーヌソース
鴨･葱のフライ
梶谷農園のベビーリーフ

なかむらのヒレカツサンド

↓とんかつ↓
バークシャー50 ヒレ
岩中ポーク肩ロース
まる豚シンタマ
甘とろ豚ロース
贅豚ロース
南の島豚リブロース(追加1切れ700円)

とんかつ茶漬け
抹茶とナッツのセミフレッド

↓ドリンク類↓
○銀蘭のオリゼ(1,200円)
○Bourgogne Pinot Noir/Le Bourgeon 2022
○Traversa Langhe Nebbiolo Il Ciabot 2021
○而今千本錦生 2024(グラス 1,500円)

オープン以来昼間コースは3回訪問したが
夜は初めて提供料理が違うという話でなく
夜は1回転ならではの時間を掛けた火入れ
これが素晴らしくて昼訪問された方にも
お勧めしたいと思える｢特別な｣とんかつ❤️

2月ともあり冷え切った外気温から店内に
蕪のスープで温まると銀蘭のオリゼから
赤ワインにスイッチと共にTOKYO-Xパテ
抜群のタイミングでワインに合うお酒提供

とんかつが提供されるまで揚げ物2品提供
海老フライは千林の頃に何度か味わったが
今回タルタル･アメリケーヌソースの2種
ラードが抜け切った衣にマッチして美味い
鴨フライの細かい乾燥パン粉の頃も付けが
いつもと違う揚げ技でこれだけでも価値有

とんかつはいつもと同じくヒレから提供
いつもより柔らかく火入れされた印象
あらゆる数値が想定以上に(⸝⸝⸝ᵒ̴̶̷̥́ ⌑ ᵒ̴̶̷̣̥̀⸝⸝⸝)ｳﾏｰ
油で揚げるだけでこんなに美味しいのか!?
とんかつの概念がまたもやひっくり返る

若い頃はリブロース等の脂身を好んだが
中村さんの脂身の表現に価値観が一変して
脂身であって脂っこく感じない魔法の技で
揚げられたとんかつに魅了されちゃいました

夜コースは昼間に比べて単価も高めで
予約枠も1回転のみなので敷居は高いが
本当に価値あるコースでしたよ(^ω^*)

-----------------------------

最後までお読み頂いてありがとうございます
皆様からのいいね･保存･フォローが励みになります
良ければポチッとお願いします(*･ω･)*_ _)

Instagramもやっています
@ginjirou.star
良ければ見てやって下さいなー

バークシャー50 ヒレ岩中ポーク肩ロースまる豚シンタマ甘とろ豚ロース贅豚ロース

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銀蘭のオリゼ(1,200円)

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蕪のスープ

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TOKYO-X のパテドカンパーニュ

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海老フライタルタル･アメリケーヌソース

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鴨･葱のフライ

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鴨･葱のフライ

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梶谷農園のベビーリーフ

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バークシャー50 ヒレ

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バークシャー50 ヒレ

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Traversa Langhe Nebbiolo Il Ciabot 2021

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岩中ポーク肩ロース

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岩中ポーク肩ロース

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まる豚シンタマ

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まる豚シンタマ

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甘とろ豚ロース

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甘とろ豚ロース

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贅豚ロース

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贅豚ロース

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なかむらのヒレカツサンド

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なかむらのヒレカツサンド

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南の島豚リブロース(追加1切れ700円)

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南の島豚リブロース(追加1切れ700円)

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而今千本錦生 2024(グラス 1,500円)

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Bourgogne Pinot Noir/Le Bourgeon 2022

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とんかつ茶漬け

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抹茶とナッツのセミフレッド

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外観

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バークシャー50 ヒレ岩中ポーク肩ロースまる豚シンタマ甘とろ豚ロース贅豚ロース

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バークシャー50 ヒレ岩中ポーク肩ロースまる豚シンタマ甘とろ豚ロース贅豚ロース

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メニュー

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メニュー

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メニュー

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メニュー

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2025/02/24 更新

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3回目

2024/11 訪問

昼の点数：4.9
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥6,000～￥7,999

/ 1人

純粋デュロックが登場!! 特にリブロースの美味しさが忘れられません

☆彡
ここのとんかつの美味しさが広まり予約が
難しくなりつつありますが何とか席確保
11月に入ってオープン以来3回目の中村さん

11月からは昼夜共に対応数を変更され
ランチ6席×3回転
ディナー10席×1回転に変更

まだランチしか行った事がありませんが
夜コースも気になっております((・ω・))ｷﾆﾅﾙｰ

○お昼のお献立(4,600円)
愛媛県産甘とろ豚ヒレ
岩手県産岩中ポーク肩ロース
群馬県産あわ雪ポークシンタマ
千葉県産林SPF ロース
千葉県産純粋デュロックロース
千葉県産純粋デュロックリブロース(2切れ 1,300円)
特製メンチカツ(800円)
(リブロース･メンチカツは2人でシェア)

梶谷農園のベビーリーフサラダ(お代わり可)
白ご飯･豚汁･お漬物
特製カツ丼

○銀蘭のオリゼ(1,200円)

11:00の1回転目の予約だったので当日一番乗り
だが既に何かを揚げられている様子( ˙꒳˙ )ｱﾚｯ
どうやら火入れに時間が掛かるらしく先揚げ
このパターンは初めで期待が広がる(っ ॑꒳ ॑c)ﾜｸﾜｸ

この日は純粋デュロックが入荷(♥Ü♥)ﾔｯﾀｰ↑↑
美味しい豚肉があれば越したことはないが
銘柄も然ることながら揚げ技術が素晴らしい

2種類以上の豚種を掛け合わせた銘柄が多い中
純粋デュロックはリブロース断面を見ての通り
脂身の占める割合が多くしっとりで柔らかい
濃厚な赤身に対して脂身はあっさりで美味しい

身の柔らかさに対して中村さんの衣はサクサク
この対比が素晴らしくて衝撃的(⸝⸝⸝ᵒ̴̶̷̥́ ⌑ ᵒ̴̶̷̣̥̀⸝⸝⸝)ｳﾏｰ
脂っぽさを感じないほど清らかなリブロース

たまたま予約キャンセルがありその分のヒレ
更にデュロックのロースでカツ丼(*ﾟ∀ﾟ*)ﾔｯﾀｰ
美味しくて幸せ過ぎるランチコースでした❤️

これだけ美味しいとなれば予約困難も頷ける
ランチ席数も増加対応されてますよ(^ω^*)

-----------------------------

最後までお読み頂いてありがとうございます
皆様からのいいね･保存･フォローが励みになります
良ければポチッとお願いします(*･ω･)*_ _)

Instagramもやっています
@ginjirou.star
良ければ見てやって下さいなー

愛媛県産甘とろ豚ヒレ

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愛媛県産甘とろ豚ヒレ①

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愛媛県産甘とろ豚ヒレ②

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愛媛県産甘とろ豚ヒレ②

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岩手県産岩中ポーク肩ロース

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群馬県産あわ雪ポークシンタマ

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千葉県産林SPF ロース

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特製ミンチカツ(ハーフ)

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特製ミンチカツ(ハーフ)

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千葉県産純粋デュロックロース

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千葉県産純粋デュロックロース

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千葉県産純粋デュロックリブロース

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千葉県産純粋デュロックリブロース

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○銀蘭のオリゼ(1,200円)

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梶谷農園のベビーリーフサラダ(お代わり可)

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本日の銘柄詳細はクチコミに記載

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特製カツ丼

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外観

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メニュー

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メニュー

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本日の銘柄

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2024/11/05 更新

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2回目

2024/08 訪問

昼の点数：4.9
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥6,000～￥7,999

/ 1人

揚げ技術の素晴らしさを心を震わされる中村さんのとんかつ

☆彡
千林商店街の頃は目の前での揚げ技が見られず
前回に目の前での衣付けを初めて見て衝撃
美味しい豚カツの拘りに魅せられ早くも再訪
今回も美味しさで前回を上回る衝撃を受ける

○お昼のお献立(4,600円)
千葉県産林SPF シャトーブリアン
千葉県産林SPF ヒレ先
岩手県産岩中ポークシンタマ
愛媛県甘とろ豚肩ロース
茨城県産三右衛門ロース
宮崎県産南の島豚ロース
宮崎県産南の島豚ロース
ミンチカツカレー

梶谷農園のベビーリーフサラダ(お代わり可)
白ご飯･豚汁･お漬物
特製ミンチカツカレー

○銀蘭のオリゼ(1,200円)
○茨城県産三右衛門リブロース(2切れ 1,300円)

ランチと言えど完全予約制のコース構成
限られた1時間ちょいの中で余熱火入れ時間に
重きを置いたような印象を受ける火入れが
想像を超える美味しい豚カツに仕上がる✨

素早い衣付けで低温層にてパン粉を油を吸わす
そのパン粉を落とす事無く高温層で火入れして
その際にパン粉を落とすような独特の火入れ

余熱での火入れは豚カツのセオリー通りだが
二段階目の余熱火入れ(？)で乾燥パン粉に
京都｢空蝉亭｣さんが始めた技術で油を吸収
カラッと揚がった豚カツは油っぽさが皆無❤️

1品目にシャトーブリアンが提供されると
得も言われぬ美味しさに感動(⸝⸝⸝ᵒ̴̶̷̥́ ⌑ ᵒ̴̶̷̣̥̀⸝⸝⸝)ｳﾏｰ
通常はここで最高到達点と思ってしまうが
後になるに連れて衣の美味しさがどんどん増す

余熱と共に衣の油を落とす火入れ技術により
肩ロースの衣が一番美味しく感じました

衣をカラッとさせ肉汁でなく純粋に衣を
感じられたから美味しく感じられたのかな
かと言っても追加のリブロースの脂身と
合わせた衣もまた美味しくて唯一無二

感動に近いほど心を揺さぶられる豚カツ
豚カツがさらに好きになっちゃいました(^ω^*)

-----------------------------

最後までお読み頂いてありがとうございます
皆様からのいいね･保存･フォローが励みになります
良ければポチッとお願いします(*･ω･)*_ _)

Instagramもやっています
@ginjirou.star
良ければ見てやって下さいなー

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外観

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メニュー

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メニュー

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2024/08/22 更新

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1回目

2024/06 訪問

昼の点数：4.8
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥5,000～￥5,999

/ 1人

真似の出来ない独自の揚げ技術が楽しめる中村さんのとんかつコース

☆彡
本日6/17(月)京町堀に新規オープン✨
千林商店街のとんかつ中村さんの新形態
とんかつが大好きだが新店巡りは否定的
そんな自分がオープン前から楽しみに

たまたまオープン初日に予約が取れたので
早速ランチタイムにお邪魔させてもらう

オープン初日とあってとんかつ乃ぐちから
ご夫婦が手伝いに来られており夢のタッグ
久しぶりの中村さんのとんかつが楽しみ

○お昼のお献立(4,600円)
千葉県産林SPF ヒレ
群馬県産あわ雪ポーク肩ロース
岩手県産岩中ポークもも肉
静岡県産 LYB豚ロース
千葉県産林SPF ロース
白ご飯･豚汁･お漬物
醤油しらす丼

○銀蘭のオリゼ(1,200円)

今年始めに千林商店街の店舗にて味わった際は
調理の様子が見えなかったので衣のパン粉から
細かいパン粉を使用していると想像していたが
何と粗めのパン粉をたっぷり塗して揚げる
目の前で調理を見ていて衝撃に近い発見

低温ラード･高温ラードの二層揚げをするが
一層目低温で剥がれ落ちるパン粉の量が凄い
とんかつでこんな揚げ方を提供する技術を
持ち合わせているお店は中村さんだけかも

厚めのパン粉は提供時には解れて細かい目に
油っぽさを全て落とした仕上がり( ﾟДﾟ)ｳﾏｰ
とんかつの奥深さを中村さんの技術で改めて知る

とんかつにも色んな調理手法がありますが
この揚げ方は唯一無二かと思いますよ(^ω^*)

-----------------------------

最後までお読み頂いてありがとうございます
皆様からのいいね･保存･フォローが励みになります
良ければポチッとお願いします(*･ω･)*_ _)

Instagramもやっています
@ginjirou.star
良ければ見てやって下さいなー

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外観

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メニュー

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2024/06/17 更新

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ぎんじろう☆彡さんが投稿した京町堀なかむら（大阪/肥後橋）の口コミ詳細

京町堀なかむら肥後橋、中之島、渡辺橋/とんかつ、かつ丼

ジャンルから探す

予算

営業時間

ぎんじろう☆彡さんが投稿した京町堀 なかむら（大阪/肥後橋）の口コミ詳細

京町堀 なかむら肥後橋、中之島、渡辺橋/とんかつ、かつ丼

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備

ぎんじろう☆彡さんが投稿した京町堀なかむら（大阪/肥後橋）の口コミ詳細

京町堀なかむら肥後橋、中之島、渡辺橋/とんかつ、かつ丼