I’m the owner, Akihiro Koto. Since opening this tonkatsu restaurant, my consistent commitment has been to fry the finest tonkatsu. While many restaurants cook mechanically using deep fryers, we don’t use one. Only after receiving your order do we carefully bread the meat and slowly fry it in a pot of oil, taking our time. Whether it’s ready is judged by the instincts I’ve developed over many years as a cook—for example, how the bubbles form and how they sound. This may sound odd, but I fry while consulting with the tonkatsu in the oil, which lets me always serve it at its best. Nijo’s tonkatsu is defined by its crisp coating and plump, juicy meat. On the plate…