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Tonkatsu-less in Seattle

Casey Muratori | Apr 10, 200506:29 PM

I have tried several restaurants (Aoki, Kikuya, Tsukushinbo, etc.) that have been recommended and I am still completely unsatisfied with the Tonkatsu offerings in this city. It is truly a sad state of affairs. Tonkatsu here seems to be nothing more than randomly battered low-grade pork thrown in the frier for a few minutes. It's basically like getting the Chicken McNuggets equivalent in pork :(

Isn't there anyone in the Pacific Northwest who knows how to make a first-rate deep-fried breaded pork tenderloin? I'm willing to drive to Portland or Vancouver BC if necessary.

Please help your porkless friend,
- Casey

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