Katsugraphy

A cut with tender lean meat and chewy fat distributed throughout, characterized by its rich juiciness and savory flavor.

A pork cutlet made from a single muscle area with no fat, characterized by its high protein content, resulting in a soft and mild flavor.

A very small portion of sirloin with a piece of gabrisal (sirloin flap) attached, featuring rich juiciness and a chewy texture of pork cutlet.

Juicy sirloin and light tenderloin in one dish

(Side) A dish made by grinding tenderloin and sirloin, enjoyed with onions.

(Side) A menu that combines tenderloin, sirloin, sirloin cap, onion, and mozzarella cheese.

(Side) Soft and chewy mini size of Rosukatsu

(Side) A menu where you can enjoy soft and moist hirekatsu additionally.

(Side) A curry with plenty of tenderloin, sirloin, and sirloin cap.

(Side) A spicy curry with plenty of tenderloin, sirloin, and sirloin flap.