Shiki Katsu 시키카츠

Teuk-rosu katsu uses loin with its fat layer and a fatty cap cut called gabeuri still attached, so each slice chews differently from a lean cutlet. A recent renewal made the loin noticeably softer. Hire katsu (tenderloin) is springy rather than meltingly soft, and a dab of yuzu kosho adds citrus and heat. Cabbage salad with sesame dressing ground in house, rice and miso soup are refilled on request, and a yuzu sorbet closes the meal. The shop sits by Kyung Hee University, and solo diners eat comfortably at its calm tables.