TONCHA = Tonkatsu + Ocha
But where's the Ocha then? Well, the way to eat it is to first devour half of the Tonkatsu with the giant bowl of rice. Then, press the bell and inform the staff that you are ready to be served the pot of Ocha. 
Placed the remaining slices on the rice, with wasabi, pickled plum and pickles if you like, on the rice. Pour in the tea and the Tonkatsu Ochatsuke is now ready to be savoured. I truly enjoyed every single bite of the pork cutlet that came in contact with the secret garlic shoyu sauce on the teppan plate.
The meat juices are fully sealed beneath thin golden coating. And precisely because the Tonkatsu is served on this way, the base coating soaks up all the flavours in the hotplate while the top area remains crunchy. What better way to savour the pork this way than dipping it in the usual heavy brown sauce?
Certainly, there are the typical pork cutlet sets or katsudon for the Tonkatsu purists but trust me, you'll never regret ordering the Toncha.
Suzuya Toncha すずや
Shinjuku Kabukicho 1-23-15
Access: 2-min walk from Shinjuku JR East Exit or Seibu Shinjuku Station