Tokyo Cutlet 도쿄커틀릿

Instead of plain rice, the self-serve bar offers gondre namul bap (rice cooked with thistle greens), plus scallion kimchi, mustard-leaf kimchi and dipping sauces to mix yourself. The loin cutlet is crisp-coated and juicy, while the tenderloin is softer and moister. Cheese katsu stretches long when lifted and is dipped in honey sauce. The udon-and-cheese set adds a clear soy broth udon topped with fried tofu, laver and a soft-boiled egg. A small candle warmer under the mini curry keeps it hot to the last spoonful. Cabbage is shaved very fine, and the spicy cutlet comes in levels 1 to 3.