Takesumi Jukusei Tonkatsu Avanti
竹炭熟成とんかつ アバンティ
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
30 | 31 | 9/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
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Apple Sparkling Wine
200ml
Ice or soda each
The black coating, finished at high temperatures, is made from custom raw breadcrumbs mixed with bamboo charcoal. This results in the perfect texture for tonkatsu. The white coating, finished at low temperatures, is made from custom raw breadcrumbs with reduced sweetness. It achieves an astonishingly soft and melting texture. Both dishes use the same aged pork, but with completely different coatings, resulting in two distinct plates.
Aged pork loin 130g blended with over 10 types of spices. Homemade curry with bamboo charcoal and Matsusaka beef, featuring deep-fried black tonkatsu at high temperature.
Low Temperature White Tenderloin 1 piece, High Temperature Black Loin 100g
Two pieces of low-temperature white tenderloin, one black shrimp fry
One piece of low-temperature white tenderloin, one chicken tender, one fried black shrimp
130g
50g 2 pieces
50g
1 piece
1 piece
Small 100 yen, medium 150 yen, large 200 yen. Cabbage refills are free. Miso soup refills are an additional 100 yen.
