What about Japanese-style tonkatsu made in Korea?
A hidden gem in a small neighborhood, not in a busy downtown area!
"Katsu D.nine"
Adress >> 12-5, Guksabong 1-gil, Dongjak-gu, Seoul, Republic of Korea
This food journey is all about Japanese-style tonkatsu! Since Japan is a neighboring country to Korea, there are many Japanese restaurants in Korea. This place is not a restaurant located in the busy districts of Seoul that everyone knows about. It's a local favorite located inside a small market called Sangdo Market. However, it is always bustling with people waiting, even on weekdays, because the food is truly delicious!
The interior of this place is surprisingly spacious and very comfortable. With high ceilings and a perfect combination of white and wood tones, you can see the neat characteristics of Japan throughout the restaurant. There are tables that can seat 2 to 4 people, and further inside the restaurant, there are single-person tables for those dining alone. I went on a weekday, and it was packed. There were even many people outside the restaurant waiting with queue numbers.
Let's take a look at the table setup. Each table has a tablet for placing orders. You can place your orders at the table, but payment is made after the meal, just before you leave.
On the table, you'll find various condiments, tissues, tonkatsu sauce, and salad dressing prepared for you. There are a total of four different condiments prepared. All of them are selected to perfectly complement the tonkatsu. There is Himalayan salt, whole pepper, shichimi (Japanese seven spice), and truffle oil. Himalayan salt and whole pepper come in small bottles with large granules. But don't worry. When you open the lid and twist the top, they are finely ground for you!
Do you know about shichimi? It's a Japanese seasoning in a bottle with a red cap. In Japanese, "shichimi" means "seven flavors." It is typically made by mixing seven ingredients: chili pepper, sansho (Japanese pepper), black sesame seeds, white sesame seeds, dried orange peel, nori (seaweed), and ginger. Therefore, you can experience a variety of flavors all at once, including spiciness, nuttiness, and a refreshing citrus aroma.
The food we ordered has arrived! I ordered the cold soba noodles (buckwheat noodles) and the pork fillet cutlet (hirekatsu). The food is served all at once on a large tray, with each portion sized for one person.
Oh, let me briefly talk about a small cultural characteristic that appears here. In Korean food culture, family-style dining is emphasized, with various side dishes, soups, and stews all placed on the table for everyone to share. Except for individual bowls of rice and soup, everything else is shared. Therefore, individual trays are not necessary. In Japanese food culture, the focus is on the individual, so all soups and side dishes are prepared separately. Each person has their own portion of side dishes in front of them. Therefore, when you go to a Japanese-style restaurant, it's common for the food to be served on individual trays like this.
I believe this characteristic arises from the different dining etiquettes between Korea and Japan. Even though Korea and Japan are neighboring countries, there are many differences in dining etiquette. I'll discuss these differences in detail later!
They use aged pork here, and the breading is thin, which makes it much more tender compared to other places. Despite the thick cut of the meat, it is incredibly tender, almost like biting into bread. On the black plate below, you can see salt sprinkled around. In the upper left corner, there's a separate serving of wasabi. If you find the salt is not enough, you can grind the Himalayan salt provided on the table and use it. The recommended way to enjoy the meal here is to pair it with truffle oil. If you want a richer flavor beyond the basic salt and wasabi, be sure to try adding some truffle oil. It comes in a dropper bottle, so you can add a few drops on your tonkatsu to enjoy a much deeper taste.
Now, let's get ready to enjoy the soba noodles! A very refreshing broth with ice flakes floating in it is prepared. Sometimes, other restaurants serve lukewarm broth with ice cubes, but here, the broth itself is chilled and frozen, making it perfect for refreshing those who are weary from the heat! The soba broth tastes even better with three additions: finely sliced green onions, finely grated radish, and a bit of wasabi. These make the broth perfect.
They don't come pre-mixed in the broth. Instead, they are served separately on a small plate. You can add them gradually, tasting as you go. I think this is another way the restaurant shows consideration for its customers.
Take small portions of the soba noodles from the separate basket and dip them into the broth before eating. Since the broth is very cold, if you leave the noodles in it for too long, they might feel a bit firm. The best way to enjoy the noodles is to take portions as you want to eat them and dip them in the broth right before eating. A warm miso soup is also served, but in the summer, the soba broth is often preferred. Even if you just drink the broth with a spoon, it pairs wonderfully with the tonkatsu!
There are so many restaurants in Korea. From traditional dishes of various countries to fusion cuisine with Korean food, there are numerous unique and distinctive dining options. Not just for Korean food, but for any delicious cuisine, the Bapmoo family is always ready to venture out! Stay tuned for our next food trip!