One of the group's favorite dishes is Tonkatsu. On our trip, we tried Tonkatsu at several different specialty shops. In Japan, you have a choice in cuts. Roast (Roosu) or Fillet (Hire') are the two common choices. The Roast tends to be a thicker cut of meat, while the fillet is just that.
We dined at the Shinjuku Takashimaya Times square outpost of Wakou, a famous chain of tonkatsu restaurants.
The fillet katsu was very tasty. The exterior coating was crispy yet light. The pork fillet was moist and juicy. The fillet was just the right thickness. Most places make their fillet katsu too thin to enjoy. This one was just right.
An alternative option to tonkatsu sauce, was to dip the katsu in salt. The salt really brought out the flavor of the pork. It was a not so obvious match.
The meal was accompanied by the usual all you can eat shredded cabbage. This is the perfect match to the tangy tonkatsu sauce. Oshinko and tonjiru (pork miso soup)accompanied our meal.
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