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Shitamiya Honten

Little knownBarely documented in English. This is the kind of place the site exists for.

調査・執筆 Hinato

sauce katsudonKiryulocal foodTaisho erapork cutlet

群馬県 · Kiryu

36.4053°N, 139.3381°E

Kiryu's version of katsudon has no egg and no simmering. A pork cutlet is fried, dipped straight into a dark sweet-savoury sauce, and laid on rice — that is the whole construction, and Shitamiya is credited with inventing it in the late Taisho era. The sauce is the shop's own and the cutlets are cut thick enough that the contrast between crisp coating and sauce-soaked rice survives to the bottom of the bowl.

Kiryu was a weaving town, and the dish belongs to that period: fast, cheap, filling, and built for people coming off a shift. The shop is still in the same part of town, still family-run, and still closes when the day's portions are gone. It sits about ten minutes on foot from Kiryu Station, which makes it an easy addition to a walk through the preserved weaving district.

基本情報

営業時間

11:00 AM – 2:00 PM and 5:00 PM – 8:00 PM (both services end early if sold out)

定休日: Closed Thursdays, the third Friday of the month, national holidays and the days before them

料金

Sauce katsudon ¥900 (4 cutlets) | Large ¥1,100 (6) | Mega ¥1,200 (8) | Thick-cut ¥1,250, limited to 15 servings a day

ベストシーズン

Year-round

滞在目安

45–60 minutes

アクセス

アクセス情報

Kiryu. Roughly a short walk from Kiryu Station. Closed Thursdays, the third Friday of the month, national holidays and the days before them. Sauce katsudon from ¥900. Phone.

インサイダーガイド

**The closing days are unusually complicated.** Thursdays, the third Friday, national holidays, and the day before a holiday. That last one catches visitors out constantly — a Sunday before a Monday holiday is a closed day. Check a Japanese calendar before you plan around it. **Portions run out.** Both the lunch and dinner services end early when the day's supply is finished. Arriving at the start of service — 11:00 AM or 5:00 PM — is the reliable approach. **Choose the cut.** The menu offers the standard sauce katsudon, a thick-cut version, and a loin version. The thick-cut is the one that shows what the sauce is doing; the standard is the historically original format. **Do the weaving district in the same trip.** Kiryu Shinmachi, the nationally designated preservation district with its sawtooth-roofed mills and merchant storehouses, is a short walk north. Lunch here then the district on foot is the natural half-day. **No egg, and that is deliberate.** If you have eaten katsudon elsewhere in Japan, this is a different dish rather than a variation. Do not expect the egg-bound version — the point is the sauce.

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