Do one thing and do it well. It’s the unofficial motto at Windsor’s Ton & Co where tonkatsu – Japanese-style crumbed pork cutlets – is top hog.

You’ll dine in no-frills surrounds, leaving the pork on your fork to do a tasty job of the heavy lifting. Ton & Co’s tonkatsu uses Victorian pork tomahawk (rich meat, bone in) or striploin (leaner but with a cap of fat) with three sauce options.

The striploin is super-succulent. The meat is brined, vacuum-sealed and aged on site for three days to break down the protein for maximum flavour and tenderness. It’s amazing.

As for the crumbs, they’re crunchy, golden and not at all oily, with the cutlets served on a wire rack to prevent any sogginess. Sauces all star – plummy tonkatsu, caramelised onion and curry, which is a mild sweet-savoury concoction that enhances, never competes with, the cutlet. It shares the plate with thinly sliced cabbage and house-made tartare – a fine palate cleanser between bites.

There are non-piggy options, too, such as ox tongue skewers for the adventurous and chubby chicken thighs basted with Japanese seasonings. Poached salmon, meanwhile, just cooked and delicate of flesh, swims in a punchy shiitake mushroom broth.

The fish’s panko and seaweed crust, however, lacks oomph. Best stick with the sides of furikake-seasoned fries and a chilled potato salad that hints of wasabi.

Drink up from a tight list of local and imported wines along with sake and Japanese speciality ales such as a matcha beer and a rice lager.

Read the tea leaves and order dessert, which doubles down on green tea with an earthily delicious matcha cheesecake teamed with an almost smoky hojicha ice-cream.

With 2019 the Year of the Pig, every day is a celebration here.