Ton & Co is a Modernist Japanese Tonkatsu and Pork-focused Restaurant who take pride in the quality of the meats itself.
All of our Tonkatsu and pork steak cuts are prepared fresh in-house. We work with local butchers who carefully procure high quality meats according to our specifications, and by further curing and ageing them in-house for a period of around 4 days, the meats are extra tender and juicy, with more developed flavors and basically no "porky" smell.
Inspired by traditional Japanese dishes but with a modern twist, many of Ton & Co’s recipes and sauces are made uniquely in-house.
“Tonkatsu” is a Japanese fried pork cutlet dish. At Ton & Co, we use fresh Panko breadcrumbs and take it a step further by curing and ageing our meats for around 4 days, to achieve a juicier, more flavorful and tender meat texture.
400gm, bone-on, highest marbling and fat content
Tender lean cut with cap of fat
400gm bone-on, cured and aged pork ribeye, onion relish, shoyu beurre blanc, mustard, side salad
36 hours, sesame glaze, togarashi, Japanese potato salad
Honey miso glaze, seaweed crust, shiitake mushroom broth, sake steamed leeks
Grilled Pork Belly, sesame oil, pickled ginger, sansho pepper, scallions
Braised shiitake mushrooms, fried tofu, tare sauce, pickled ginger, sesame, scallions
Rocket and frisse, sesame dressing, ricotta, honey, sesame
18 hours, tare sauce, togarashi, sesame oil
tare sauce, furikake, sansho pepper
with furikake seasoning, optional salt only
Wheat & Malted Rice Beer
#1 best seller for sweet warm sake (300ml)
Semi dry Junmai with gold flakes (180ml)
Matsu pine resin, roasted chestnut , honey & bitter cacao (200ml)
Beautiful Nashi pear fragrance (200ml)
Fruity & clean, fresh apple, white peach, pineapple (180ml)
White peach, nectarine, quince
HUNTER VALLEY, NSW
Citrus, green apple, lime
Pear, white stone fruit, mandarin
Black cherry, vanilla, mocha
Black currant, blueberry, cocoa
Cherry, strawberry, spiced oak
STRATHBOGIE RANGES, VIC
Plum, berries, spice