Ilwol Katsu 일월카츠

A thin, crisp coating that never turns soggy lets each cut of pork show its own texture. Sang-rosu-katsu, premium loin with a thick fat cap, arrives with an extra piece of hire (tenderloin), while moksal-katsu, pork neck, has the strongest meat flavor on the menu. The pork is brined through, so the first slice works plain before salt, wasabi or the honey-based sauce. The original branch has 10 counter seats, and waits run from 20 minutes to 2 hours. Staff take your order while you are still in the queue, and the food arrives as soon as you sit. Catchtable reservations help, cabbage and rice are refilled, and each guest orders a dish.