"OK, we’ll get this out of the way: Tonkatsu Tamafuji is almost impossible to get into, with reservations booked five months out. Who’d have thought fried pork would cause such a frenzy? If you happen to get in, you’ll understand the hype. Every detail is carefully considered—the housemade panko creates a light, crisp crust around each pork cutlet, and the cabbage is so finely shredded it’s downright ethereal. Pork tonkatsu is the draw, but the fried oysters are also excellent. And if you’re unwilling to plan your life around getting a reservation, know that the takeout tonkatsu is surprisingly good, as the fried pork keeps its crispness." - Martha Cheng
Laura La Monaca
