01 / ABOUT THE PLACE
About this place
If you can’t decide between pork loin and fillet, the tasting set lets you try both in one meal. One diner who ordered it described the fillet as thick yet tender, with fibres that seemed to come apart easily, while the loin stood out for its finely textured meat and sweet fat. Another visitor also noted the distinct flavours of the two cuts. It’s a good choice if you want to explore the difference between them, including the pleasure of deciding which you prefer.
À la carte options include pork loin, thick-cut loin and fillet, as well as grated-daikon loin and fillet tonkatsu, and a mille-feuille-style cutlet layered with cheese and shiso. To taste the meat itself, try it with salt or sauce. One diner enjoyed the seasoned coating on its own, before adding anything; another particularly liked the loin with salt. You might start with an unadorned bite, then try salt or sauce to suit your taste.
Set meals are listed with rice, miso soup, salad and pickles. One reviewer enjoyed choosing between sesame and black truffle dressings for the salad, but felt the truffle flavour overpowered the tonkatsu and recommended the sesame dressing. Other impressions included a generously filled miso soup and a meal that made the diner want to return to the rice afterwards. There’s more to the set meal than the fried cutlet alone.
The menu lists pork cutlet rice bowls, sauce katsudon and grated-daikon katsudon, each at 1,280 yen. You can also add fried sides to a set meal, including beef croquettes, cream croquettes and fried prawns. Winter-only fried oysters are listed too, for a seasonal addition.
Finish with vanilla ice cream or yuzu sorbet, each priced at 250 yen. Nakamura is an option for a substantial lunch or dinner, and reservations are available.
