The Japanese language TV station here in San Francisco recently broadcast a TV Tokyo "spring sushi gourmet ranking" special. Between the sushi rankings, one of the non-sushi restaurants they mentioned was Ponta Honke, near Ameyokocho. They supposedly have an excellent tonkatsu, which is different from others because they fry the cutlet at a lower temperature, which allows the meat and the breading to "become one." I'm not sure what that means, but it looked good! I was thinking it might be a place to try when I meet up with a friend in Tokyo in early December.
Anybody familiar with it?