Disclaimer: I wrote this back in October. and forgot to publish it. Oops.... Gonna publish the backlog slowly before new stuff comes out.
Ending my Saturday night in Tokyo, after Gen Yamamoto, I went to a restaurant with colleagues that was recommended to me (by the same person who recommended Gen Yamamoto).
After having a couple of beers, we arrived in front of the restaurant 10 minutes after opening (6pm) and a long queue had already formed. After about an hour of waiting, we finally entered Imakatsu with an open heart and an empty stomach.
Trusting my gut, I got their loin katsu set. Unfortunately, they had some amazing looking scotch eggs that had sold out... Very disappointing but we're still able to get in and have their flag ship item.
So I'm really happy I took a picture of the cross section because I think it's so telling. You can see the perfectly cooked slightly pink pork with all those juices just ready to gush out into this avalanche of flavor. Along with the perfectly seasoned brined meat, you can also see there's a good amount of marbling in the loin that just elevates this beautifully soft and tender cutlet, despite it being an inch think.
However, you can also see the greatest flaw of this katsu: the breading. You can see at the bottom (and near the top even) that the dough had gotten too soggy and the color of the outer shell is a bit light. It wasn't very crunch so the texture of the breading was a bit of a let down unfortunately. Despite this only flaw, I think the experience of Imakatsu was very good and would highly recommend if you're in the area. Definitely not worth making the journey all alone (unless you've never had good thicc tonkatsu before) but definitely adding it to the list if you're in Roppongi.
Comments