Katsu-Hama storefront at 11 East 47th Street, Manhattan
Midtown East · Tonkatsu & Curry

Katsu-Hama かつ濱 — Crispy Berkshire pork, the way Tokyo taught us.

A lantern-lit katsu-ya steps from Grand Central. Hand-breaded cutlets, slow-simmered curry, and a wooden counter that has been feeding Midtown since the days of flip phones.

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Address 11 E 47th St, New York, NY 10017
Hours Today 11:30 AM – 8:30 PM
Phone (212) 758-5909
Our Story

A counter seat, a hot plate, a quiet kind of comfort.

Katsu-Hama is a small, no-frills katsu-ya tucked between the office towers of East 47th. We do one thing and we do it carefully: panko-breaded Berkshire pork cutlets, fried to a deep gold, sliced on the board, and slid across the counter with a mound of shredded cabbage, a bowl of miso, and a dish of rice.

The room is dim and warm — dark-stained wood, vermillion signage, the soft clatter of a kitchen that has been turning out the same teishoku for decades. Locals, travelers, and a steady stream of Japanese regulars file in for lunch and stay for seconds.

The Berkshire Pork Teishoku

Our flagship set: a thick loin cutlet, hand-breaded in fresh panko, served with rice, miso, cabbage, and the pickles of the day.

Since the wood-grain era The dark wooden counter inside Katsu-Hama, lit by warm under-counter lights
From the Kitchen

What we send out, day after day.

A short, confident menu of katsu sets, rice bowls, and small plates — each one built around the same idea: a hot pan, fresh oil, and a clean bite.

A full tonkatsu teishoku set with sliced pork cutlet, cabbage, rice, and miso soup
Signature

Tonkatsu Teishoku

The classic set. A thick Berkshire pork cutlet, panko-breaded and fried until the crust shatters, served with finely shredded cabbage, a bowl of rice, miso soup, and the day's pickles.

A katsu curry plate with sliced tonkatsu over rice and a pool of dark Japanese curry
House Favorite

Katsu Curry

Sliced tonkatsu over white rice, drowned in our slow-simmered curry. Sweet, savory, and just thick enough to coat the spoon.

A bowl of katsudon with a fried cutlet simmered in egg and onion over rice
Comfort

Katsudon

A fried cutlet simmered tableside in a sweet-savory dashi with egg and onion, draped over hot rice. The Tuesday-night classic.

Three pieces of golden fried shrimp with shredded cabbage and a lemon wedge
Light

Ebi Fry

Three large shrimp, panko-crusted and fried, with cabbage and lemon. A clean, crunchy counterpoint to the heavier sets.

A plate of takoyaki octopus balls topped with sauce, mayonnaise, and bonito flakes
Small Plate

Takoyaki

Osaka-style octopus balls, drizzled with takoyaki sauce and mayo, finished with dancing bonito flakes and aonori.

A plate of fresh salmon sashimi garnished with cucumber, seaweed, and wasabi
Cold Plate

Sashimi Mori

Thick-cut sashimi — salmon and tuna — fanned over ice with cucumber, daikon, and a dab of fresh wasabi.

A bento box with braised eggplant, potato salad, tempura, and rice
Set Meal

Bento Teishoku

A lacquered bento with the day's small plates: nasu dengaku, potato salad, seasonal pickles, a piece of tempura, and rice.

Okonomiyaki topped with sauce, mayonnaise, and bonito flakes, served with a glass of Sapporo beer
With a Beer

Okonomiyaki & Sapporo

A savory cabbage pancake off the griddle, paired with a cold draft. The way the after-work regulars order it.

On the Menu

Built around the katsu pan.

A short list of categories, each one a different angle on the same kitchen.

Katsu Sets

Pork loin, pork rib, chicken, and combination teishoku — each one served with rice, miso, and cabbage.

Rice Bowls

Katsudon, katsu curry, and oyakodon — fried cutlets and eggs simmered in dashi, ladled over hot rice.

Fried & Tempura

Ebi fry, fish katsu, korokke, and seasonal tempura — all panko-breaded in our kitchen, never pre-fried.

Sake & Beer

Sapporo and Kirin on draft, a short list of junmai sake, and the highballs a salaryman orders at the bar.

A Look Inside

The room, the counter, the plates.

A bowl of curry katsu don on the wooden counter A plate of karaage fried chicken with cabbage Three pieces of fried shrimp with mustard and grated daikon on a wooden board A bowl of sashimi salad with sesame seeds and green onions Two pieces of fried shrimp with cabbage and lemon on a patterned plate Two golden-brown croquettes with shredded cabbage on a textured plate
Find Us

A short walk from Grand Central.

We're on East 47th between Madison and Fifth, in the heart of Midtown East. Call ahead on busy nights — the counter fills fast.

Hours of Operation

Open daily. Last order 30 minutes before close.

Monday11:30 AM – 8:30 PM Tuesday11:30 AM – 8:30 PM Wednesday11:30 AM – 8:30 PM Thursday11:30 AM – 8:30 PM Friday11:30 AM – 8:30 PM Saturday11:30 AM – 8:30 PM Sunday11:30 AM – 8:30 PM

Contact & Location

Call for same-day questions about seating or takeout.

Two ways to eat with us

Sit at the counter, or have it sent to your door.

Same kitchen, same katsu. Pick the one that fits the night.

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