Jeongdon Gangnam 정돈 강남점

Down a half-flight of stairs, Jeongdon's third branch opens into a dining room that feels wider and cleaner than most katsu shops. The signature anshim (tenderloin) donkatsu shows a pale pink cross-section and stays tender to the last piece. Truffle salt, lemon salt, wasabi and tonkatsu sauce come with it. Add curry and it sits on a mini burner so it stays hot. The giant fried shrimp is roughly forearm-length and awkward to pick up with chopsticks. Pickled chili, cucumber and radish cut through the oil. Sunday lunch and weekday lunch peaks bring waits, and with no dedicated lot, drivers use a nearby public car park.