Gyeongnyangkatu Gwangmyun Iljik

This is a katsu made from the loin, which is the most commonly used part for katsu. You can taste its mild flavor.

This is a katsu made from tenderloin, which is a tender and juicy cut with great flavor.

You can experience a slightly richer and chewier texture compared to regular sirloin. It is available in limited quantities.

A dish made by boiling pork belly in a special broth and then frying it in the style of Japanese tonkatsu while still in its boiled state.

A dish made by boiling pork front leg meat in a special broth and then frying it in the Japanese tonkatsu style.

A pork loin cutlet wrapped in natural cheese and deep-fried.

A moist and tender chicken katsu made by frying soft chicken tenderloin.

You can taste both tenderloin katsu and sirloin katsu at once.

Served with tenderloin katsu, this dish features a rich and creamy mushroom pasta infused with the aroma of truffles, one of the three great delicacies.

A cream pasta made with spicy and tangy cream, grilled green onions, and egg yolk, served with tenderloin katsu.

A pasta rich in garlic and pollock roe, favored by Koreans, served with perilla leaves for a savory and clean taste.