Let’s give pork a chance

In light of the devastation brought about by super typhoon Yolanda, netizens were encouraged not to brag about their expensive brand-new gadgets, their latest adventures abroad, or post food photos on Facebook and Instagram as the country is officially in a state of national calamity.

“Be sensitive to the needs of others,” we were told.

Despite that, life must go on. Yes, you should still celebrate your child’s birthday; go on with that much-awaited family vacay; or check out the newly opened restaurant on the block. If you can’t resist it, feel free to post a photo of that succulent pork steak you just had.

Why? Simply because — as my friend Bel puts it — “the livelihood of many other people depends on you buying that tablet, ordering that appetizer, and having that second cup of coffee. By all means, do what you can for those in need. Give until it hurts, but also carry on.”

Yes, carry on we must!

They’re giving up their pork

How can one resist taking and posting a photo of a dish on social media that’s not only pleasing to the palate but is also instrumental in helping our calamity-stricken kababayans in the Visayas?

Tokyo Tonteki, the newly opened Japanese pork steak house at UP Town Center in Diliman, “gave up its pork” — profit proceeds from its Signature Regular and Large Tonteki Pork Loin Steak Sets — for three days (last Nov. 15 to 17) to help our brothers in need.

“Let us stand strong and united as we help them rebuild their lives,” enthused Richmond “Richie” Yang, whose company. Vast Asia Dining Corporation — operator of brands such as Chili’s, Super Bowl of China, Yomenya Goemon, Red China by Super Bowl, Nanbantei of Tokyo, and La Petite Camille — is responsible for bringing Tokyo Tonteki to the country.

Diners who shared photos of the restaurant’s Tonteki Sets on Facebook and Instagram weren’t frowned at. Instead, they started getting inquiries about the resto’s location and its other delectable offerings.

“The response was overwhelming,” enthused Yang.

The netizens have spoken, so “let’s give pork a chance.”

Steak it away

Tonteki, which means “pork steak” in Japanese, is Tokyo Tonteki’s signature dish served on a sizzling plate — a famous local dish from Yokkaichi City Mie Prefecture in Japan.

Young entrepreneur Shusaku Namikawa so loved the dish that he would often go to Yokkaichi City to satisfy his cravings.

“To save time and money, I just decided to open my own pork steak restaurant in Tokyo. That way, I could have my fill whenever I wanted to,” related Shusaku.

With the help of his chef friend, Shusaku put up Tokyo Tonteki’s first branch in Shibuya Prefecture, Tokyo, on April 15, 2007, to the delight of the locals. The restaurant gained a steady following as it combined the heartiness of home-cooked meals with the quick service ideal for the Japanese’s fast-paced lifestyle.

For Tokyo Tonteki, it could only be the thickest, softest, and most savory tonteki. Unlike regular steaks, the meat isn’t grilled, but simmered. The unique low- temperature cooking technique keeps the meat tender, while locking in its natural juices. Upon ordering, the pork is transferred to a round sizzling plate and smothered with the resto’s signature sauce — a symphony of ingredients such as vegetables, fruits, and spices blended and aged to perfection — that leaves a mark on the palate.

“The reason why we serve it on a hot plate is because it preserves the ideal temperature of the dish,” explained Shusaku, who flew in to the country recently to supervise the opening of Tokyo Tonteki Philippines, the first foray of this homegrown Japanese brand in the international market.

And just like Shusaku, Yang and his business partners saw the opportunity to serve a fresh, up-and-coming and novel Japanese concept at the peak of its burgeoning popularity in Japan to the young and savvy Metro Manila dining public.

“Opening the first Tokyo Tonteki branch at the new UP Town Center Mall is extremely apropos considering its proximity to the vibrant student communities at Ateneo, Miriam College, and UP,” noted Yang.

Designed by ATTA Design of Japan, Tokyo Tonteki’s interiors are modern yet warm and cozy; the ambience is vibrant and casual. It can accommodate 40 to 50 diners.

Prior to its opening, the initial training of the chefs was conducted in Japan with follow-up training classes on food safety and service standards conducted under the auspices of its founder and owner Shusaku.

Tokyo Tonteki Philippines carries about 90 to 95 percent of the restaurant’s menu.

“But Tokyo Tonteki Japan developed different chicken steak sets exclusively for the Philippine market in recognition of the Filipinos’ affinity for chicken dishes,” enthused Yang.

Aside from its signature pork steak dish, diners should not miss the Tonburg Set, 100-percent premium ground pork hamburger steak served on a sizzling plate with unlimited miso soup, rice, and grated cabbage. Each serving is good enough to share. The average check per person is between P350 and P500 depending on the sets and other items on the menu you order.

“At Tokyo Tonteki Philippines, we didn’t tweak the recipes. The dishes you’ll be enjoying here will have the exact same taste as the Tokyo Tonteki dishes enjoyed by the Japanese in Tokyo, Osaka, and Hokkaido,” said Yang.

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Tokyo Tonteki is on the ground floor of UP Town Center, Diliman, QC.

For inquiries, visit its Facebook page TokyoTontekiPhilippines and follow @TokyoTontekiPH on Twitter.