Agefuku

They’re using a beautiful cut of Kurobuta (aka Japanese Berkshire pork) from a single-source farm—super juicy, perfectly marbled, and fried with the kind of care that makes you pause mid-bite. The breadcrumbs? House-made. It’s commonplace in spots that specialize in katsu to bake their own milk bread just to dry it out and crumb it fresh—takes about three days. That’s dedication to the crunch. You get four classic “sauces”: 1) Plain salt (because sometimes less is more and salt as such can really give you an idea for the flavors you are working with) 2)Tonkatsu sauce (a blend of black vinegar + brown sugar) 3) Ginger sauce (savory, salty, zingy) 4) And a super clean, amino-acid-free tartar sauce. We also got scallop and prawn - highly recommend!