Ton Katsu Jun-chan

The loin has a lot of lean meat and is juicy with just the right amount of sweet fat. The pork cutlet is made from carefully selected Bando Mochi pork from Gunma Prefecture, which is fried twice, once at a low temperature and once at a high temperature, resulting in a crispy batter and juicy meat. The fluffy rice is made from rare "Ryu no Hitomi" rice and served with pork miso soup containing a variety of vegetables. We also recommend ordering the slow-cooked flourless curry from the a la carte menu to be served with the pork cutlet curry. Hanshin glutinous pork loin cutlet 180g, white rice, shiso cabbage, homemade grated Worcestershire sauce, pork miso soup, pickles

The fillet is characterized by its low fat content and light, tender texture. It can be served refreshingly with perfect sun-dried salt from Ogawa Salt Works in Kochi Prefecture and lemon, or with warm Worcestershire sauce with grated daikon. It also goes well with shiso-infused cabbage slices. The fluffy rice is made from rare "Ryu no Hitomi" rice and served with a pork miso soup containing a variety of vegetables. Filet of pork cutlet 150g, white rice, shiso cabbage, homemade grated Worcestershire sauce, pork miso soup, pickles

Special ribeye cutlet set meal using rare parts of Bando Mochi pork. Limited quantities available per day.