Seungwoo 승우

Special rosu katsu, thick-cut pork loin, keeps its rim of fat: the crisp crust gives way to juicy meat and then a chewy band of fat. People come here when they want a cutlet to dip in salt, though some have complained of a soggy underside or an oily smell. Hire katsu, the tenderloin, is leaner and finer in grain. There are seats for solo diners.