Jeongdon Hongdae 정돈 홍대점

Rolled into a round cylinder before frying, the anshim katsu keeps its tenderloin moist and soft. The deungsim (loin) katsu is thicker and more filling, with a sharper contrast between crisp crust and juicy meat. Lemon salt, truffle salt and wasabi sit beside the plate, along with miso soup full of solids, cucumber pickles and pickled radish. Weekends and lunch peaks mean long waits, while early weekday evenings are calmer. Near Hongik University Station on Eoulmadang-ro, the room is spacious enough for families with children.