Katsuodo 카츠오도

One owner fries every cutlet, so even after the handwritten waitlist gets you a seat, food takes another 10-15 minutes. Window seats work well for solo meals. The pork is cooked to medium and keeps its juices, with almost no gamey smell, under a thin crust. Sang-rosu katsu, the premium loin, is made in small numbers and often sells out soon after noon, while hire katsu (tenderloin) stays moist even as it cools. A dab of wasabi suits it best, with salt and sauce for switching things up. Rice, soup, kkakdugi radish kimchi and salad are refilled without limit. Service is attentive to small things, down to setting the cutlery on the right for a right-handed diner.