[Limited to 3 servings a day] "Shirakinu Loin" that melts with chopsticks now available. Jiyugaoka's Ruibi Pork specialty restaurant "Shokujidokoro GOEN" announces a new signature dish
Key facts
- [Limited to 3 servings a day] "Shirakinu Loin" that melts with chopsticks now available. Jiyugaoka's Ruibi Pork specialty restaurant "Shokujidokoro GOEN" announces a new signature dish
- Shokujidokoro GOEN, a specialty restaurant for Ruibi pork in Jiyugaoka, will start offering its new product, "Shirakinu Loin" tonkatsu, limited to 3 servings a day, from April 30, 2026. This rare cut is characterized by its tenderness that melts with chopsticks and a light aftertaste despite the sweetness of its fat, positioning it as the restaurant's new signature dish.
- Source: PR Times
- Date: April 30, 2026
Direct answer
Shokujidokoro GOEN, a specialty restaurant for Ruibi pork in Jiyugaoka, will start offering its new product, "Shirakinu Loin" tonkatsu, limited to 3 servings a day, from April 30, 2026. This rare cut is characterized by its tenderness that melts with chopsticks and a light aftertaste despite the sweetness of its fat, positioning it as the restaurant's new signature dish.
- Citation
- [Limited to 3 servings a day] "Shirakinu Loin" that melts with chopsticks now available. Jiyugaoka's Ruibi Pork specialty restaurant "Shokujidokoro GOEN" announces a new signature dish (April 30, 2026), PR Times
- Source
- PR Times
- Date
- April 30, 2026
Shokujidokoro GOEN, a specialty restaurant for Ruibi pork in Jiyugaoka, will start offering its new product, "Shirakinu Loin" tonkatsu, limited to 3 servings a day, from April 30, 2026. This rare cut is characterized by its tenderness that melts with chopsticks and a light aftertaste despite the sweetness of its fat, positioning it as the restaurant's new signature dish.
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- 📰 Published: April 30, 2026 at 19:00
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Shokujidokoro GOEN, a specialty restaurant for Ruibi pork in Jiyugaoka, will begin offering its new product, "Shirakinu Loin," from April 30, 2026.
This product is limited to 3 servings per day and will end once sold out.
"Shirakinu Loin," a rare cut that melts with chopsticks
Shirakinu Loin is a rare cut of Ruibi pork, particularly fine-grained and tender, which is thinly sliced and layered before being made into tonkatsu.
By sealing in the meat's moisture the moment it's fried, the coating is light, the inside is moist, and the multiple layers of meat create a texture that seems to melt.
The sweetness of the fat spreads with each bite, yet the aftertaste is refreshingly light.
It is positioned as GOEN's new signature product, a "dish that changes the concept of tonkatsu."
Two ways to enjoy GOEN's evening, chosen according to your mood
GOEN proposes two ways to enjoy your evening, depending on how you want to spend your day.
For those who want a substantial meal, there's the "Ruibi Pork Three-Variety Tasting Set," where you can enjoy loin, fillet, and minced cutlets at once.
Served with rice, pork soup, and cabbage, it's chosen by many customers as a highly satisfying meal.
On the other hand, for those who want to enjoy a light drink, we propose spending time combining alcoholic appetizers made with Ruibi pork, including the rare Shirakinu Loin, with drinks.
The Shochikubai Course, where you can enjoy the restaurant's specialties at a great value and pair them with sake, is also one of our popular menus.
By pairing it with a drink made with Uwajima lemon from Ehime Prefecture, you can enjoy tonkatsu not just as a "meal" but as a "dish to enjoy with sake."
"A night of proper dining" in Jiyugaoka
GOEN aims to be the kind of restaurant chosen on days when you think:
"Today, I want to eat something truly delicious."
"I want to enjoy the evening with food as the main event, not just drinking."
While tonkatsu is the main focus, we also offer alcoholic appetizers and course meals, making it suitable for both dining and drinking.
We continue to refine the experiential value as a "tonkatsu restaurant in Jiyugaoka that you'd go out of your way to visit."
Founding Background
After graduating from university, founder Junya Yokose gained 5 years of experience at a tonkatsu restaurant, then started "Creative Tonkatsu GOEN" as a sole proprietor, operating a shared-kitchen lunch service.
He operated for two years, moving locations from Yutenji to Mishuku to Shinsen.
During that time, his appearance on the YouTube program "Reiwa no Tora" led to significant support, and he opened "Shokujidokoro GOEN" in Jiyugaoka, Meguro-ku.
Lunchtime is served in the same set-meal style as during the shared-kitchen era.
Dinner time operates with a new style where you can enjoy both meals and drinks with Ruibi pork.
Even now, customers who saw the video visit, and the desire to "actually eat and confirm" is spreading.
Product Overview
Lunch
Supreme Shirakinu Loin Cutlet Set 180g 3,980 yen (tax included)
Ruibi Pork Assorted Set (Loin, Fillet) 180g 3,300 yen (tax included)
Weekdays only 2,850 yen (tax included)
Dinner
Supreme Shirakinu Loin 90g: 1,680 yen (tax included)
Ruibi Pork Three-Variety Tasting Set: 4,250 yen (tax included)
Served with rice, pork soup, and cabbage
Ruibi Pork Three-Variety Tasting A La Carte: 3,650 yen (tax included)
Shochikubai Course: 4,800 yen to 5,800 yen (tax included)
Assorted Appetizers (3 kinds) 1,650 yen (tax included)
GOEN's Nikujaga-style Potato Salad ~Ruibi Pork Belly Kakuni~ 800 yen (tax included)
Ehime Uwajima Lemon Sour 600 yen (tax included)
etc.
Store Information
Shokujidokoro GOEN
Lecielbleu 201, 2-8-8 Jiyugaoka, Meguro-ku, Tokyo
Phone: 03-6826-9370
Instagram: tonkatsu_goen
Tabelog: https://tabelog.com/tokyo/A1317/A131703/13307660/
Business Hours: 11:00 AM - 3:00 PM (L.O. 2:30 PM) 5:00 PM - 11:30 PM (L.O. 10:30 PM)
Company Overview
Gardenia Inc.
Date of Establishment: March 31, 2025
Capital: 2.5 million yen
Representative Director: Junya Yokose
This product is limited to 3 servings per day and will end once sold out.
"Shirakinu Loin," a rare cut that melts with chopsticks
Shirakinu Loin is a rare cut of Ruibi pork, particularly fine-grained and tender, which is thinly sliced and layered before being made into tonkatsu.
By sealing in the meat's moisture the moment it's fried, the coating is light, the inside is moist, and the multiple layers of meat create a texture that seems to melt.
The sweetness of the fat spreads with each bite, yet the aftertaste is refreshingly light.
It is positioned as GOEN's new signature product, a "dish that changes the concept of tonkatsu."
Two ways to enjoy GOEN's evening, chosen according to your mood
GOEN proposes two ways to enjoy your evening, depending on how you want to spend your day.
For those who want a substantial meal, there's the "Ruibi Pork Three-Variety Tasting Set," where you can enjoy loin, fillet, and minced cutlets at once.
Served with rice, pork soup, and cabbage, it's chosen by many customers as a highly satisfying meal.
On the other hand, for those who want to enjoy a light drink, we propose spending time combining alcoholic appetizers made with Ruibi pork, including the rare Shirakinu Loin, with drinks.
The Shochikubai Course, where you can enjoy the restaurant's specialties at a great value and pair them with sake, is also one of our popular menus.
By pairing it with a drink made with Uwajima lemon from Ehime Prefecture, you can enjoy tonkatsu not just as a "meal" but as a "dish to enjoy with sake."
"A night of proper dining" in Jiyugaoka
GOEN aims to be the kind of restaurant chosen on days when you think:
"Today, I want to eat something truly delicious."
"I want to enjoy the evening with food as the main event, not just drinking."
While tonkatsu is the main focus, we also offer alcoholic appetizers and course meals, making it suitable for both dining and drinking.
We continue to refine the experiential value as a "tonkatsu restaurant in Jiyugaoka that you'd go out of your way to visit."
Founding Background
After graduating from university, founder Junya Yokose gained 5 years of experience at a tonkatsu restaurant, then started "Creative Tonkatsu GOEN" as a sole proprietor, operating a shared-kitchen lunch service.
He operated for two years, moving locations from Yutenji to Mishuku to Shinsen.
During that time, his appearance on the YouTube program "Reiwa no Tora" led to significant support, and he opened "Shokujidokoro GOEN" in Jiyugaoka, Meguro-ku.
Lunchtime is served in the same set-meal style as during the shared-kitchen era.
Dinner time operates with a new style where you can enjoy both meals and drinks with Ruibi pork.
Even now, customers who saw the video visit, and the desire to "actually eat and confirm" is spreading.
Product Overview
Lunch
Supreme Shirakinu Loin Cutlet Set 180g 3,980 yen (tax included)
Ruibi Pork Assorted Set (Loin, Fillet) 180g 3,300 yen (tax included)
Weekdays only 2,850 yen (tax included)
Dinner
Supreme Shirakinu Loin 90g: 1,680 yen (tax included)
Ruibi Pork Three-Variety Tasting Set: 4,250 yen (tax included)
Served with rice, pork soup, and cabbage
Ruibi Pork Three-Variety Tasting A La Carte: 3,650 yen (tax included)
Shochikubai Course: 4,800 yen to 5,800 yen (tax included)
Assorted Appetizers (3 kinds) 1,650 yen (tax included)
GOEN's Nikujaga-style Potato Salad ~Ruibi Pork Belly Kakuni~ 800 yen (tax included)
Ehime Uwajima Lemon Sour 600 yen (tax included)
etc.
Store Information
Shokujidokoro GOEN
Lecielbleu 201, 2-8-8 Jiyugaoka, Meguro-ku, Tokyo
Phone: 03-6826-9370
Instagram: tonkatsu_goen
Tabelog: https://tabelog.com/tokyo/A1317/A131703/13307660/
Business Hours: 11:00 AM - 3:00 PM (L.O. 2:30 PM) 5:00 PM - 11:30 PM (L.O. 10:30 PM)
Company Overview
Gardenia Inc.
Date of Establishment: March 31, 2025
Capital: 2.5 million yen
Representative Director: Junya Yokose
FAQ
What are the key facts in this article?
Shokujidokoro GOEN, a specialty restaurant for Ruibi pork in Jiyugaoka, will start offering its new product, "Shirakinu Loin" tonkatsu, limited to 3 servings a day, from April 30, 2026. This rare cut is characterized by its tenderness that melts with chopsticks and a light aftertaste despite the sweetness of its fat, positioning it as the restaurant's new signature dish.
What is the direct answer?
Shokujidokoro GOEN, a specialty restaurant for Ruibi pork in Jiyugaoka, will start offering its new product, "Shirakinu Loin" tonkatsu, limited to 3 servings a day, from April 30, 2026. This rare cut is characterized by its tenderness that melts with chopsticks and a light aftertaste despite the sweetness of its fat, positioning it as the restaurant's new signature dish.
What is the source and date?
PR Times: https://prtimes.jp/main/html/rd/p/000000002.000181520.html | April 30, 2026