Tonkatsu Katsu Hana

Tucked in the Kitakyuhojimachi area of Osaka, this family-run tonkatsu restaurant has the husband leading the kitchen, while the wife and daughter manage the table service. Though the beloved breaded and deep-fried pork fillet may seem straightforward, what’s in Tonkatsu Katsu Hana is anything but. Here is a selection of different grades and breeds of pork that change nearly daily. For instance, the rosu katsu — cut from tender pork loin with a layer of fat — features premium options like Diamond pork from Chiba Prefecture and select breeds from Okinawa. The hire katsu, a nearly fat-free and lean tenderloin, includes choices such as Kinako pork from Miyazaki Prefecture and Tokyo X pork. Diners can choose based on their preferred fat ratio and quality. The chef, having perfected his trade, cooks the cutlets at a low temperature; they emerge from the fryer golden-crispy on the outside and perfectly plump and juicy inside. True to teishoku tradition, the katsu is served with a generous portion of shaved cabbage, a side of rice and miso soup. Two types of salt — Maldon and Awaji Island sea salt — and an assortment of sauces are provided. Tonkatsu Katsu Hana is a Michelin BIb Gourmand Restaurant for 2024.