Ton & Co delivers a pork-focused inspired by traditional Japanese dishes with a modern twist. The piece de resistance here is the Tonkatsu which is by far, some of the best Melbourne has to offer.
Owners Jason How and Andrew Poon joined forces over their love of a meat that in their opinion, often goes under appreciated. How is an experienced chef and restaurateur who heads up the kitchen, while Poon is an accountant and food photographer who assists with back-end operations.
Head chef How has an impressive resume, which includes previously operating ANTE – a restaurant whose signature pork dishes won the restaurant the TimeOut Kuala Lumpur ‘Best Place for Meats’ award. The new Melbourne outpost continues the homage to the humble pork; this time exploring How and Poon’s fascination and passion for Japanese flavours and refined cooking techniques.
We loved the Pork Ribeye Steak and the thick-cut Tonkatsu striploin. Juicy and cooked to absolute perfection. The quality of the meat was outstanding thanks to How and Poon’s obsession with utilising the best pork. Ton & Co work with local butchers to carefully specify their requirements including the age of the animal, and with further in-house techniques, How utilises his specialist knowledge to achieve a more tender, juicy and flavoursome result by curing and resting the meats for around 4 days.
Location: 118 High St, Windsor
Phone: (03) 9023 3396