An overseas expansion of the famous Ginza Bairin restaurant from Tokyo that was established in 1927, Ginza Bairin has been in Hong Kong for a hot minute. Ever since opening in 2009, they’ve opened and closed branches all around the city before finally settling in Taikoo Shing. Staying afloat in Hong Kong’s ever-changing restaurant scene for just over a decade is impressive enough, and a testament to the quality of their product.
While you can get your hands on a regular pork cutlet here, what sets Ginza Bairin apart from their contemporaries are their Kurobuta (black pork) offerings. Kurobuta pork is more fatty, flavourful, and tender than standard pork, and for a modest price increase, you can upgrade most dishes here to use Kurobuta pork instead. If you get there but then realize you’re not quite in the mood for pork, try their fried beef cutlet instead.