Kurobuta Tonkatsu Horiichi
"The family moved to Tokyo from Kagoshima Prefecture to spread the word about the rich, deep flavour of Berkshire pork. Making the rounds of producers in Kagoshima, the couple select their pork with a laser focus on quality. Love of hometown suffuses every item: pickles are marinated in black vinegar from the couple’s native Kirishima, the chef’s mother hand-makes the miso, used in the tonjiru (pork soup), and the sauce captures the flavour of the chef’s parents’ diner back home." - Michelin Inspector
