Ippe Koppe is a Tokyo-born tonkatsu and curry specialist with locations in neighbourhoods like Tomihisacho and Akihabara. The name comes from the Kagoshima dialect, meaning ‘a lot’ – a fitting description of their generous portions and full-bodied flavours.
The restaurant takes pride in using Specific-Pathogen-Free (SPF) Bunabuta pork, raised free of designated harmful pathogens in Ibaraki prefecture. This premium meat is known for its tenderness and the natural sweetness of its fat. The cutlets are fried in pure lard, rendered from pork back fat, which is considered the ideal oil for tonkatsu. The result is a nutty, rich exterior that enhances the flavour of the meat without overwhelming it.
Their curry roux is made in-house with a proprietary spice blend, aromatic vegetables and generous amounts of shredded pork. It’s smooth, rich, and perfectly balanced to complement – not compete with – the fried cutlet’s flavour.
Menus vary slightly by location, but staples include loin cutlet curry, fillet cutlet curry and premium options like rib roast and chuck roast cutlets. You’ll also find set meals that spotlight the pork on its own, without curry.
The dining experience is straightforward: pay at the vending machine, hand your ticket to a server, and take a seat at one of six tables or the tiny two-seat counter. The space is minimal – no frills, no distractions, just good food. Expect steady foot traffic from locals and delivery drivers alike. And don’t be surprised if you leave full enough to need a nap.