Masuiya

Crisp at first, then soft and steeped in dashi: Masuiya’s age-dashi tonkatsu offers a different way to enjoy a pork cutlet. One visitor reported that the cutlet was served in dashi with mayonnaise, ginger and spring onion; it was crisp at first, then softened as it absorbed the broth. They also described pouring the remaining dashi over rice at the end. It makes a satisfying meal with rice, and is a distinctive alternative to a more familiar tonkatsu.

The classic tenderloin katsu has also drawn specific praise from visitors. One reported that the coating was an attractive golden brown and the meat, though thoroughly cooked, was remarkably tender and went well with rice. Another enjoyed varying the flavour with salt and mustard as well as sauce. The menu includes special tenderloin katsu, beef tenderloin steak and cutlet sandwiches, with pork tenderloin, prawn and domestic Japanese black wagyu beef options. You can make a meal of a cutlet in the restaurant or opt for a sandwich to take away.

Head-on fried prawns and fried oysters are options for adding another dish to your meal. The menu lists 1 prawns and 3 fried oysters; one visitor enjoyed the prawns with lemon and tartare sauce, and shared the oysters. The salad served at the start of the meal has also made an impression. Visitors have mentioned the shredded cabbage with miso dressing and the accompanying potato salad—welcome side dishes alongside a meal built around fried food.