Kawakatsu 카와카츠

Cut open, the rosu katsu (pork loin cutlet) shows a faint pink blush yet is evenly cooked and moist, and the pieces run larger than at most katsu shops. The room is long and narrow, so evening waits go through the Tabling app. Himalayan salt and rosemary olive oil keep it from tasting greasy, and yurinchi katsu comes over shredded cabbage with sauce poured on top.