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  • I keep meaning to take photos everytime I eat here, but I end up snarfing down the food before I remember to take the picture. This place is amazingly skilled at frying food. As far as the tonkatsu, I've only had the hire tonkatsu (pork loin). I don't know how they tenderize the cutlet (or even if they do), but it's incredibly tender without sacrificing texture like marinating can do. Their ebi katsu are very large black tiger shrimp - we joke they are size U1. The shrimp is also fried to perfection. Today, a creamy crab croquette was a special. It was full of crab and very creamy, but I don't know how they fried it so perfectly that the insides weren't spilling out everywhere. Like I said, they are fry masters. But what totally takes it over the top is the self-service katsu sauce. I like tons of sesame seeds ground to a rough paste before dumping their version of Bulldog sauce. The sesame seeds adds an incredibly nutty flavor and texture. I believe most of the meals come with rice, miso soup, and a gargantuan mound of finely shredded cabbage to make it seem like you're not eating everything to raise your cholesterol and clog arteries. Their rakkyo (pickled scallions) is good as well. Hands down. Best tonkatsu in town.
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