Katsu by Konban 카츠바이콘반

Fried hot until golden brown, the katsu wears a relatively thick crust. Deungsim (loin) keeps a band of fat that turns rich and nutty, while ansim (tenderloin) is lean and moist. Menchi katsu, minced pork shaped into a round patty, breaks apart instead of holding a long grain, and the mix katsu puts several cuts on one plate. The first half of the plate eats best: pieces rest directly on the plate, and the underside softens if left too long. Truffle salt and fresh wasabi sit on every table, and set meals come with rice, tonjiru pork miso soup and cabbage salad. Under the exposed concrete ceiling, Japanese photographs line the walls and Japanese radio plays, and the central seats sit close to strangers. Near Dosan Park, early weekday lunch arrivals may walk straight in, but adding your name on the Tabling app is safer.