Superlative tonkatsu ?
Doing some research on what others feel are superlative tonaktsus in the region.
Don't have to be Japanese restaurants, though.
My current favorites are:
Any others you think are worth trying ?
I wouldn't call it superlative, but Dae-Ji's version is a good downtown option--a thin but massive cutlet well-breaded and served with a scoop of rice, corn and shredded cabbage salad. On Dunsmuir between Richards and Seymour.
519 Dunsmuir St, Vancouver, BC V6B1Y4, CA
If you're down in that area, pop your head into Superwok. It's kind of a weird oddity for downtown: mom and pop Taiwanese food. The food's hit and miss (mostly miss), but it just sticks out like a sore thumb and a point of curiosity for that area of downtown.
They do this interesting dessert of taro/yam balls that have a similar consistency to those other sweet Chinese dessert dumplings (tong yuen), but without any sort of doughy shell or encasing. It's not part of the full menu, but advertised in Chinese via a sharpie-penned sign on the backwall. I haven't seen that at too many places. It's worth it even if only to say you've tried it.
Haven't been to Kimura yet, they're on my list (guess will have to be a non-workday so I can afford the extra slow service time). Didn't know Guu had tonkatsu, can't recall seeing it on the menu.
Yes I like the i-Cafe one (yes, one with curry, but I keep it on the side). The Clubhouse one is ok but more greasy than i-Cafe's. I pass on Clubhouse's curry (I'll bet it's Glico instant curry), cuz twice I came away with an awful MSG headache, so I'm not too keen on going back.
re: À la carte
Subjective of course. To me, it should be:
- light but crunchy panko crust
- golden brown colored crust, with no visible oil
- crust becomes part of pork (ie: does not separate from meat)
- approx. 1/3 - 1/2" thick pork loin cut
- pork should be tender and juicy, not dry and thin
- meat shouldn't taste overly salted, but just enough to have some taste on its own, without tonkatsu sauce (or any other sauces)
This is about what I would consider a good looking tonkatsu: