Pork Cutlet Maizumi Shokudo Gransta Tokyo

You can choose the type of meat. Loin... a finely textured cut with moderate fat, considered one of the best parts alongside the tenderloin. The outer fat has a rich flavor. Tenderloin... finely textured and soft, also one of the best parts. It has less fat and a lighter, more delicate taste.

You can choose the type of meat. Loin... a top-quality cut with fine texture and moderate fat, comparable to fillet. The outer fat has a rich flavor. Fillet... a top-quality cut with fine texture and tenderness. It has less fat and a light, delicate taste.

You can choose the type of meat. Loin... the finest cut with fine texture and moderate fat, on par with the tenderloin. The outer fat has a rich flavor. Tenderloin... the finest cut with a fine texture and tenderness. It has less fat and a light, delicate taste.

You can choose the type of meat. Loin... a top-quality cut with fine texture and moderate fat, comparable to tenderloin. The outer fat has a rich flavor. Tenderloin... a top-quality cut with fine texture and tenderness. It has less fat and a light, delicate taste.

You can choose the type of meat. Loin... a finely textured cut with moderate fat, on par with the tenderloin as the top cut. The outer fat is flavorful. Tenderloin... a finely textured and tender top cut. It has less fat and a light, delicate flavor.

Pork fillet cutlet, shrimp cream croquette, shrimp fry

You can choose the type of meat. Loin... a finely textured cut with moderate fat, considered one of the best parts alongside the tenderloin. The outer fat has a rich flavor. Tenderloin... a finely textured and tender cut, with less fat and a light, delicate taste.