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Keep reading for our amazing food experience at Ginza Anzu
On 6th November, JAC was honoured to be invited for lunch at Ginza Anzu, located in Wisma Atria. The restaurant originated from Fukuoka, which sits on the northern shore of Japan’s Kyushu Island. With over 20 years of experience in serving its famous Tonkatsu (breaded, deep-fried pork cutlet), the restaurant has close to 30 outlets across the Asia.
First, Kiriboshi Daikon was served. This sweet yet savory pickled side dish is seasoned in Anzu’s very own sauce recipe; allowing it to retain the naturally addictive texture of sun-dried radish strips.
Next, salad was served in a delicate Imari porcelainware from Arita. For the dressing, you can pick either the flavorful white herb dressing or the savory Japanese vinaigrette dressing. When eaten together, a fine balance of crispiness from cabbage and smoothness from homemade dressing can be tasted.
Along with the greens, you get an option between fluffy white koshihikari rice and brown rice for more health conscious individuals. These Japanese-grown short grain rice is steamed in a customized giant stove to bring out the best flavour and leave each plump and delicious rice grain with a pearl like glow.
The choice between the homemade miso soup and tonjiru was also a difficult one to make. Each soup is made from 100% natural ingredients and flavoured perfectly to complement the meal.
Along with hot green tea, the above sides are all free flow with the purchase of any set meals.
Anzu’s Signature Tonkatsu
The restaurant’s famous light and crispy breaded pork cutlet from the Medium Pork Loin Katsu Set. In Anzu, each cutlet is made to order to ensure the meat’s maximum juiciness and tenderness.
After seasoning, the cutlets are coated with a specially prepared sweet panko (bread crumbs). Cooked in 100% high quality corn oil imported from Japan, the crispy bread crumbs maintains the juiciness and the tender texture of the pork within.
To accompany the loin katsu, you can pick from two different type of homemade Tonkatsu sauce: Anzu’s original savory sauce and the regular sweet sauce. Grinded sesame seeds are also provided for extra flavour. The combination of aromatic grinded sesame, savory Tonkatsu sauce and perfectly fried loin cutlet guides your taste buds to a perfect balance of flavor and texture.
Prepped with the chef’s unique ageing process, the natural flavor and tenderness of this out-of-the-world class meat is further enhanced.
Mr Atsushi recommends that the best way of eating this special Ginjo Pork cutlet is with a sprinkle of salt. The bread crumbs melts in your mouth, uncovering the juicy and tender meat within. The hint of saltiness compliments the sweet aromatic taste of the supple Ginjo Pork to give you the perfect Tonkatsu.
If you are looking for delicious authentic Japanese Tonkatsu, then definitely give Anzu’s Ginjo Pork Fatty Loin Katsu Set a try.
On the other hand, if you are craving for seafood, then Anzu’s Ebi Fry (Deep Fried Shrimp) & Pork Fillet Katsu Set has you covered. The brown shrimp together with Anzu’s homemade tartar sauce, will leave you pleasantly satisfied with its tender texture and tangy flavor. The set also comes with light and crispy breaded pork fillet.
If you really like seafood katsu, then the cutlet in Anzu’s Ebi Katsu (Chopped Shrimp Katsu) Set is for you. With its crispy breading and accompanied with Anzu’s homemade tangy tartar sauce, this ebi katsu will be sure to entice your tastebuds.
The Thick Pork Loin Steak with Ginger Sauce was a personal favourite. The flavors of spicy ginger and soy sauce with a touch of sweetness from Mirin really amplifies the savory goodness of the pork and enhance the tenderness of the meat.
Autumn Seasonal Special
This special Japanese Kinoko (Mushroom) Hot Pork Loin Katsu Set is only available for a limited time, during the autumn period. The hotpot is prepared with three different types of Japanese Mushrooms: Enoki, Shimeji and Eringi. These specially picked mushrooms are cooked with kuzuko (kudzu powder) in a special Arita Yaki pot, resulting in a creamy, thick soup filled with the flavors of autumn. Also sprinkled with finely diced negi and daikon, this Tonkatsu dish is both delicious and visually appealing
We were also honoured to be treated with fresh mackerel sushi from Sabar. Sabar, another restaurant located in Japan Food Town, pride themselves in their mackerel cuisines. With only top quality mackerels from North Pacific Coast used in their variety of saba-based dishes, the mackerel sushi served tasted exquisite.