Kyoto tonkatsu pork cutlet well-known store No,1

introduction

Tonkatsu Yamamoto

The rosu-katsu set meal consists of rosu-katsu, cabbage, liver in Worcestershire sauce, rice, pork miso soup, and pickles.
The only seasonings are sauce and hot pepper, no salt.

The batter of the loin cutlet is thin and the color of the batter is golden brown.
And the cross section of the pork cutlet was white, not light pink.
As far as I could tell, this restaurant serves traditional tonkatsu (pork cutlets) that are deep-fried thoroughly, unlike the popular rare cutlets that are deep-fried at a low temperature.
I personally do not dislike this kind of old-fashioned cutlet, and I much prefer it to overly rare and undercooked cutlets.

The thick pork, covered with a crispy, ultra-thin batter like a kushikatsu, is very juicy and satisfying!
The pork cutlet is very juicy and satisfying, yet not too oily.

The cabbage was also unique in that it was hand cut instead of shredded!
The restaurant is very popular and it is difficult to make a reservation, but you should definitely visit this restaurant to experience the skills of a long-established restaurant.