Jeongdon Premium (Branch 2) 정돈 프리미엄

On the thick rosu katsu, the crust stays crisp through the last bite instead of going soggy on one side. Rosu is loin with fat attached, rich and chewy; hire is tenderloin trimmed into a large round slab, milder, though the size makes it awkward to eat. Truffle salt and yuzu salt come on the salt plate, with mustard, wasabi and tonkatsu sauce as other options. Fried shrimp, chicken katsu, an assorted plate and curry fill out the menu, and staff sometimes suggest a limited set sold in small numbers each day. A wide bar counter suits solo diners, and waits are common at this Sinsa-dong branch. Side dishes are few, but the clear soup carries plenty of savory depth.