Tonkatsu Tamafuji

"You have to overcome a lot of skepticism to get locals to pay $20 for katsu when they can get it in a plate lunch for less than $10. But given how difficult it is to score a reservation at Tonkatsu Tamafuji, it appears a lot of people have bashed through that psychological hurdle. Attention to detail shows in the quality of the pork itself, the house-made panko crumbs that fry up into an ethereally crisp crust, and the accompaniments: a bowl of sesame seeds to grind at the table and then spoon into a plummy tonkatsu sauce. If you can’t get a reservation, the tonkatsu holds up surprisingly well for takeout." - Martha Cheng

"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