SHOWA Le Gourmet Tonkatsu

I would echo the other reviews in saying that SHOWA stood out among the places I tried recently.

Sakizuke/amuse-bouche:
I really enjoyed their Mochiri Manju Caprese. They had bamboo with a slice of abalone but the bamboo taste can be quite polarizing.

Starters:
Uni Toro Tartar with Ikura - You assemble the handroll yourself. One of the top highlights of the meal.

Katsu Tasting:
Everything in the Katsu tasting was good. The crab croquette with the custard filling was probably one of the best croquette I had. It made me excited for the next items to come. The vegetable skewer's portabello mushroom was good, as was their Japanese sweet potato. Usually, at the tonkatsu restaurant, you can order the fattier or leaner tonkatsu. I always enjoyed the fattier cut more so I enjoyed the loin katsu over the Iberico. They serve the pork loin with pork lard mixed rice. Once Joe sets the piece of rib cap in front of you, you can immediately smell the fattiness in the best way possible. I would say this was the highlight of the meal. Iberico was leaner and not bad but for me, the loin katsu was better.

Dessert:
watermelon granita of sorts with mochi and redbean. It was raining and cold the day of... but on a hot day, this dessert would be even better.

Loved:
- Joe is friendly, approachable, great to have a conversation with.
- The restaurant is very approachable.
- Love the vessels that they make the dashi in.
- Their collection of drinkware and display of knives.
- Bathroom is interesting.
- Pork lard mixed with rice...

Wishes:
- The pacing was a bit off during the katsu tasting, between the vegetable and the loin katsu, there was a noticeable wait where I was getting hungrier.
- The space is amazing. I wish there was an option for a chef's table.

Incredible experience. Purely outstanding service, and ambiance/decor fit for royalty. Great place for a fun dinner with your partner but also a fancy meal with friends! It was very clear that every part of the restaurant and meal was carefully thought out.

Our favorite dishes were the Mochiri Manju Caprese, Uni Toro Tartar With Ikura, Crab Croquette, and Menchi Katsu!

For the price it was very reasonable, and I'm 100% sure the price will simply increase as the popularity of the restaurant increases. I'm definitely coming back soon :)

Celebrated a birthday here and our experience was beyond amazing!

Food was delicious, def had some standouts but overall every part of the meal complemented each other. Everything was well thought out.

Def must try!

Showa came as a surprise as there are not a lot of gourmet Tonkatsu restaurants in the Bay Area. The ambience and decor is very thought out and hand picked by the manager, Joe, himself. From everything to the restroom amenities (mouthwash? brings me back to Japan), the food, and the service, Showa was a very welcomed experience.

We started the meal with a Sakizuke set that had 4 small bites. All were interesting and unique and it was a wonderful start to the meal as it highlighted the willingness of the restaurant procuring top notch ingredients. The meal was followed with a uni toro negi dish, and followed by a steamed fish where both were fresh and delicious.

The different fried dishes consisted of different proteins paired with different types of panko, which is very unique and achieved the purpose of show casing that fried food can be elevated to a high level. I especially liked the herb and panko mix with the fresh belt fish, the texture of the panko paired especially well with the sweet, delicate texture of the belt fish. The Iberico pork was slightly over done, but still tender and juicy. The 30 day aged pork from Turlock was my favorite pork dish and was absolutely well done.

The last piece of the puzzle was the service. Joe and his staff was absolutely in control of the pacing, attentiveness, and hospitality the whole night. The service made the experience at Showa go from good to great.

Showa is not just a gourmet Tonkatsu restaurant, its a fusion of Tonkatsu and a bit of Kaiseki so you are guaranteed a unique experience. I highly recommend Showa as I feel it is a great price for the culinary experience you are getting in return. Coupled with a fantastic team at the helm, you can't go wrong!

Dinner review. Tonkatsu omakase.

先付け | Sakizuke

もっちり饅頭カプレーゼ | Mochiri Manju Caprese

Italian-Inspired Caprese Salad with Homemade Sesame Tofu

お浸し | Ohitashi

Dashi-Marinated Blanched Greens

海ぶどう | Umibudou

Sea Grapes from Okinawa, Japan.

しらすだし巻き卵| Shirasu-Dashimakitamago Rolled Dashi Omelet Infused with Juvenile White fish.

スターター | Starters

雲丹ネギトロといくらのタルタルミニ丼 | Uni Negitoro Ikura Don Chopped Bluefin Toro with Hokkaido Bafun Uni, Enhanced with the Richness of Ikura

尾長鯛キノコ餡かけ | Onagadai Kinoko-Amkake

Longtail Red Snapper from Kagoshima, Japan, blanched with Mushroom Dashi

カツのテイスティング] Katsu Tasting

カニコロッケ | Crab Croquette

Custard Filling Encased in Short Grain Nama Panko, Enveloped with Dungeness Crab

太刀魚| Tachiuo

Silver Belt Fish from Chiba, Japan, Breaded with Rice Panko Breading

メンチカツ | Menchi Katsu

Flavorful Iberico & Wagyu beef Patty with Herbs Blended Dry Short Grain Panko

30日間熟成赤毛豚ロース | 30 Days Dry-Aged Duroc Loin Katsu

Exceptionally local farm Duroc Pork, Aged 30 Days with Fresh Long Grain Nama Panko

〆素麵 | Shime Somen (The Concluding Course)

Shime Refers to The Final Dish in A Japanese Meal, Delicate Somen Noodles in a Refreshing Dashi Dipping Sauce.

アラカルト追加 | Add-On À La Carte

自家製豆腐雲丹とキャビア | Fresh Tofu with Uni & Caviar- $29 Homemade Tofu Topped Bafun Uni and Exquisite Caviar (Serving Per Guest)

クマエビ焼 | Kuma Ebi Yaki- $49

Grilled Giant Tiger Prawn (Serves 2 Guests)

デザート | Desserts

すいかかき氷と手作りもち | Suika Shave Ice

Handmade Watermelon Shaved Ice with Freshly Made Mochi and Menji Red Bean

Overall, "as good as it gets."

Hands down the best meal I've had in the last several years. From start to finish, our entire experience was expertly crafted and handled with care and attention to detail. Managed to snag a reservation for two on a Saturday evening. We were immediately greeted at the door and led to our table. A wonderful Sakisuke set was waiting for us. We particularly enjoyed the mochiri manju caprese. The texture was almost exactly like mozzarella cheese.

Each course was presented beautifully and the front of house manager, Joe, was more than willing to explain each dish. He was so friendly and kind throughout the meal. Our favorite dishes were definitely the uni toro tartare which was served as both a hand roll and on a homemade rice cracker. Both versions were delicious. My favorite katsu course was the crab croquette. It was so buttery and perfectly fried. It is worth noting that the katsu dipping sauce is seasonal. The one we were served was made with fig and peach.

As we were celebrating 10 years together, they were kind enough to provide us with a bonus dessert! We definitely appreciated it and it was a special way to end the meal.

The restaurant itself is beautiful. Joe informed us that he and his partner had curated and built out the interior fixtures themselves. You could definitely feel the love that went into it. There were only 14 diners during dinner service so it was an intimate and personalized experience.

We had the best time and hope to be back in the future!

Showa is a unique experience and Joe (sp?) was a consummate host.

The ambiance is warm and inviting, great for a cozy night out or dinner with friends. It's not an intimate date night type setting unless you are looking for a pretty engaging experience with the restaurant host.

The set menu ($150 at time of dining) offered a fantastic selection of Japanese dishes, and everything I tried was prepared with great care and attention to detail.

The starter set was really interesting in flavors, textures, and presentation; the most unexpected dishes were here, all good. The lotus sprout had a surprising semi slimy texture, like okra, but it worked really well. The dashi eggplant was simple and clean, probably the best eggplant I've eaten. The tofu that tasted like mozzarella was wild.

The uni toro was a standout (and there are many ways to have uni and toro out there). The flathead blanched with dashi was a bit bland though, probably my least favorite of the night.

Of the katsus, the crab and menchi were front runners. The iberico sadly was a bit of a letdown - the texture of the pork wasn't as tender or flavorful as I'd hoped. It wasn't bad, but it didn't quite live up to the hype compared to the other dishes on the menu.

The chilled somen followed and I somehow found room to eat this and the dessert, watermelon shaved ice with mochi. It was the perfect end - refreshing, sweet, relatively light, and the mochi made it feel like a proper dessert.

Despite the one setback on what I'd expect to be the star dish at a katsu specialty restaurant (iberico katsu), I'd love to be back to try more of their offerings. Highly recommended for the experience.

Can't go wrong with fried foods...unless I'm in the kitchen.

Steer clear. Hello, firefighters! ;)

SF has enough sushi and ramen restos so it's great to see a new concept arrive to the city's rich dining scene.

SHŌWA Le Gourmet Tonkatsu is the city's first tonkatsu (fried pork cutlet) focused resto. They opened over the weekend. They're located in the GINTO Express space (formerly Sushi Ondo) that continues to operate for takeout + delivery. Same owners as GINTO.

R E Z Z I E S
Rezzies only resto via Tock (no walk-ins). $30 pp deposit, non-refundable if you cancel within 24 hours.

D R E S S C O D E
Business casual encouraged.

M E N U
Kaiseki-Inspired Seasonal Tasting Menu ($150 pp) with a focus on katsu. They cannot accommodate any diet or allergy restrictions.

Supplements (+$10-$59): A la carte starters + mains; e.g. sashimi, escargot, wagyu sando, iberico shabu shabu, etc.

Saké and wine available. Pairing $80 pp.

T A S T I N G M E N U ($150 pp)

SAKIZUKI // 4 stars: https://tinyurl.com/yvjnytx6
* Ohitashi: Dashi-marinated blanched greens
* Renkon Manjyu: Savory stuffed lotus root
* Shira-ae: Sesame-dressed greens & tofu
* Mochiri Manju Caprese: Italian-inspired Caprese Salad w/ homemade sesame tofu

Solid amuse bouches to open your palate. Simple and done right.

STARTERS
* Uni Toro Tartar w/ ikura // 5 stars: https://tinyurl.com/2sn4rntz
DIY handroll with bluefin toro tartar topped with sweet, briny hokkaido bafun uni + a pop of salty umami from the ikura.

* Kisetsu No Sakana: Seasonal Fish // 4.5 stars: https://tinyurl.com/2zunsvad
Lush, meaty fish (sea bass x sea bream) with a crackly fish skin.

++Supplement: Blue Fin Sashimi - Akami, Chu Toro, Otoro (+$25) // 4 stars: https://tinyurl.com/mwchxhrr
Dry aged, moist, and buttery smooth sashimi. Fav: Intensely marbled otoro.

++Supplement: Fresh Tofu w/ bafun uni, caviar (OTH) // 4.5 stars: https://tinyurl.com/3jj55vr3
Savory silken tofu crowned with a luxe seafood duo.

KATSU TASTING // 4.5 stars
* Crab Croquette: https://tinyurl.com/zuekkjnt
* Vegetable Kushi-Age - Asparagus, purple potato, portobello mushroom: https://tinyurl.com/bdf56xkf
* 30 Days Dry-Aged Kurobuta Loin Katsu: https://tinyurl.com/4c7mj68n
* Iberico Tenderloin Katsu: https://tinyurl.com/5tbaddp2

And...this...is...what you come for!

Top-notch quality ingredients, prepared with care, and fried with technique. The array of katsu was flaky, golden brown, and crunchy on the outside and juicy, moist in the center. Different blends of panko breading were utilized, from shokupan (Japanese milk bread), short + long grain rice, to fragrant herb blended panko, enhancing the main ingredient and producing a varied textural crunch.

Served with rice, an array of pickles + chili, cabbage, siphon made dashi broth (for sipping), housemade tonkatsu sauce w/ hibiscus, table-side made tartar sauce, horseradish, and freshly toasted sesame seeds (grind your own).

I was worried it would be fried foods overload. But it wasn't. The katsu was not greasy and well-balanced by the accoutrements.

Highlights: Crab croquette (that creamy filling) + Iberico Katsu (the wagyu of pork)

SHIME (Concluding Course)
* Sōmen // 4.5 stars: https://tinyurl.com/425stntn
Nice finisher to the katsu mains. Thin, chewy cold noodles in a refreshing, savory dashi broth with a pinch of fragrant grated ginger.

DESSERT
* Suika Shave Ice // 4.5 stars: https://tinyurl.com/ye227tt3
The hand-squeezed watermelon ice was the perfect end to the meal. Refreshing and naturally sweet with handmade chewy QQ mochi and menji red beans.

S E R V I C E
Awesome 5+ star hospitality with refined and approachable service by Joe (GM), Chef Endo, and staff. Felt like dinner and a show at someone's home. You'll see when you visit.

Tasting menu took about 2.25 hours with well-paced courses.

A M B I A N C E
Sophisticated minimalism with an open kitchen to see the chefs in action and panels between tables for privacy and comfort. There's seating for 16.

The restroom! The staff built it themselves and it's gorgeous with amenities: toilet sanitizer, odor shield, moist wipes, mouthwash, floss...and black toilet paper!

P A R K I N G
Easy street parking.

Overall, I really enjoyed my dining experience at SHŌWA esp the interactive components. It was worth the splurge (left full). If you're looking for a fine dining experience that's new, fun, and unique to the city's dining scene, look no further than SHŌWA!

If Bay Area restaurants were to be categorized by 'vibe', Showa would find itself to be in a category all on its own sitting like a new prince on his throne.

Not only was the food immaculate, but the experience itself really was a beautiful fusion of modern yet traditional vibes.

Great for a date, to celebrate, or even medium-sized groups. They have these bamboo rollaway screens that allow for either an intimate or a sociable experience.

The menu changes with the seasons. So much care and detail is placed into the creation of each dish that you can't help but be reminded of Japan.

Though everything was practically perfect, here are a few amazing standouts:
-Mochiri Manju Caprese Salad: If you ever see this tofu in the menu, you must order it. Instead of cheese, they use tofu prepared using a special technique from the chefs hometown in Japan that produces tofu with texture just like mozzarella. It's really amazing.
-Uni Toro Tartar With Ikura: Amazing. Fresh. Worth it. Fold it like how Joe recommends!
-Crab Croquette: Full of crab meat and creamy. Perfect.
-Iberico Tenderloin Katsu: The star of the show; perfect pairing with the tornado vortex of a fry they did.

Last thing to note is that you won't leave hungry. The salad is basically endless as they will continue to refill you until you say no. There is an unnamed rice course (Zosui) where they will serve you a bowl of rice and give your table a small coffee pot container of Dashi broth. Great light aroma of Dashi to cut the oil.

Overall, loved it and hope to be back soon.

We came here for our 2 year anniversary and it was amazing!! It was an amazing omakase experience with well thought out add ons weaved in throughout the meal. The whole meal experience was close to 3 hours overall.

Food - 5/5! The omakase dinner was really delicious and had a great balance of fried foods, raw and cooked foods. The add ons also were really delicious especially the waygu sando.

Service - 5/5! One of the best meal services I've been fortunate to experience in many years. We were served by Joe. He was so passionate, energetic and knowledgeable that it made the experience even better.

Restaurant - 5/5. The restaurant is very new, only opened 3-4 months ago so everything is nice and beautiful. All of the decor is very well thought out and fits their vision and restaurant.

Overall - 5/5. Very happy and surprised and appreciative that I found this place. Will definitely come back and tell others about this place.

I was expecting a tonkatsu bento box but instead was pleasantly surprised with a deliciously prepared multi course meal that was well thought out and beautifully presented. The service was impeccable. The restaurant decor and setup is well thought out and aesthetically pleasing. We would go back for sure!