Tonkatsu full of flavor served in a Kyoto-like setting
Katsukura is a restaurant that serves tonkatsu made with carefully selected ingredients from all over Japan in a beautifully decorated space inspired by a Kyoto machiya (traditional townhouse).
The meat for tonkatsu can be selected from several kinds of high-quality Japanese brand pork. The cooking method that maximizes the original taste of the meat and the carefully selected accompaniments and original sauces create a great synergistic effect.
Another appeal of Katsukura is that it is designed to be enjoyed with all five senses. Katsukura values the concept of “beauty” included in the kanji of the Japanese word for “delicious” and this can be seen in both the interior design and the dishes.
For example, the interior of the renovated old Kyoto townhouse is completed with traditional earthen walls as in the past, and decorated with “Saga” traditional masks made in Kyoto, along with fragrant incense. In addition, new flowers are arranged every week by a long-established florist, allowing visitors to perceive the changes of the season.
The presentation of the dishes is also designed to be savored with all five senses. Tonkatsu is served on a wire mesh instead of directly on a plate. This ensures that the freshly fried texture lasts. Hand-knitted in Kyoto, this wire mesh is like a work of art. The vessels are also handmade by Japanese craftsmen, demonstrating Katsukura’s commitment to beauty.
Try the freshly fried tonkatsu, which is made with the highest attention to meat quality, in a Kyoto-like atmosphere.
Please try our rare and high-quality pork, “Kinkaton”, also called the “Rare Pork”. Our hideaway restaurant and friendly staff are waiting for you!
Kinkaton pork fillet cutlet
/ 120g￥2,580, 160g￥3,180, 200g￥3,780 (Inc. tax)
Kinkaton pork cutlet, one of the rarest and best breeds in the world. There are two types of cuts: fillet and loin, and three grams to choose from: 120g, 160g, and 200g. Kinka pork is characterized by its delicate, fine-textured meat and sweet fat. The golden brown batter is light and crispy, and the more you bite into it, the more you can fully enjoy the flavor and sweetness of the meat. Salt and two types of sauces are available, so you can add it to your liking. When served with salt, the sweetness of the meat itself is further enhanced. It can be served with either a rich original sauce or a spicy dark sauce.
Tonkatsu is served with rice, miso soup, and pickled vegitables.
Refills of cabbage, brown rice, and miso soup
The cabbage, rice, and miso soup that comes with the tonkatsu can be refilled for free. The cabbage, which is ordered from all over Japan according to the season, has a nice texture and neutralizes the oil in the tonkatsu. Brown rice goes well not only with cutlets, but also with a vegetable pickle called "Hiroshima-na". Miso soup is served with different miso and ingredients depending on the season. You can enjoy a different flavor depending on the season, such as white miso, a Kyoto staple in winter, or salty red miso in summer when one tends to sweat a lot.
“Tororo” Japanese grated yam
/ ￥460 (Inc. tax)
Tororo is made by mashing different types of Japanese yam. The standard way to eat it is to pour it over rice and mix it well. Katsukura uses a type of Japanese yam that has a strong stickiness and a gentle flavor. You can enjoy the contrast between the freshly fried katsu and the fluffy texture of yam. It is recommended to add the broth served with the dish and to mix it together to enrich the flavor. You can also add wasabi (Japanese horseradish) to spice up the taste, so try adding a little at a time if you want to enjoy a change in flavor.