Kyomachibori Nakamura

The allure of tonkatsu in prix fixe dining. A wide range of cuts, including tenderloin, shoulder and ham, are served by the slice. Pork is deep-fried in lard at low temperatures, slow cooked in the lingering heat to produce meat overflowing with juiciness. Multiple brands of pork loin are on offer, so you can compare the texture of the meat and how the fat melts in the mouth. The meal ends with either katsudon or minced-pork cutlet curry. There’s more to fried pork than you ever realised.