Tokyo doesn’t lack for good tonkatsu. There are only a few neighborhoods that don’t boast just a few dependable purveyors of the breaded, deep-fried cutlets, all crisp on the surface and — fingers crossed — oozing juicy, porcine goodness from the inside.
Most are humble operations that cater to prospects who demand most meat for his or her cash. A choose few take themselves extra severely, providing high-end cuts, wine lists and different gourmand refinements. Most satisfying of all, although, are people who comply with the center path of unpretentious high quality — the best way Tonkatsu Nanaido does it.
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