[Butato Blog vol.1] The story of the birth of Tonjiskan - A dish that changed the perception of pork barbecue - | Yakiniku is the pork capital of Kamimaezu, Aichi Prefecture | Blog

Hello, I'm Tsuzuki, the owner of **Tonto**.

Today, I'd like to tell you a little bit about the story behind how our signature dish, " Tongjisukan ," was created.

■ Why pork Genghis Khan?

Back when I was in the yakiniku industry, I had the impression that pork was a supporting role . However, carefully raised, high-quality pork is packed with umami, sweet fat, and tenderness that beef does not have.
I want more people to know about this charm.
This was also the starting point for launching "Butato."

Then one day, I suddenly had an idea: " Wouldn't it be interesting to serve pork 'Genghis Khan style'? "
Rather than just grilling the pork, the staff will support customers in showing them how to grill and eat each part of the pork , allowing them to experience the deliciousness of pork once again.

■ Continuous trial and error

The days of prototyping began.
Shoulder loin, skirt steak, tongue, belly, triangle, and shoulder fatty...
We deliberately use "parts of the pork that aren't even served in yakiniku restaurants" and carefully consider the sauce, salt, doneness, and serving order to bring out the unique characteristics of each part .

In addition, the bonito-based blended salt to eliminate the pork smell and the light, homemade sauce have been recreated over and over again before they were perfected.

Through conversations with customers over the counter, where we could hear their reactions directly, the "right answer" gradually became clear.

■ Tongjiskan is an experiential pork barbecue restaurant.

We believe that our Tonjiskan is not just a meal, but an experience that helps people learn about pork.

Our staff will explain the cut of meat and its characteristics and cook it to the perfect doneness.
"Oh, this is pork?" "It's not beef, but it's still so tasty!"
The moments of surprise and joy like that are the best reward.

■ We will continue to pursue the possibilities of pork.

Tonjiskan will continue to evolve.
There are a lot of things I want to do, such as trying different cuts and seasonings that suit each season, changing the grilling method, and presenting new "Butato style" dishes.

Going forward, this blog will continue to bring you behind-the-scenes stories, the staff's passion, and inside stories about new menu items.

I hope you'll read it again next time!

📍The official Tonto Instagram account is now updated!
👉 @TontoNagoya