Taystar @@@ 3/5

This was my first experience with a Kyoto style wagyu beef cutlet. Here’s my key takeaways: 1. Beef quality was soft, juicy and tender and I loved the raw doneness. 2. The bread coating was absolutely the part where the chef put much attention to. It was so crispy and well coated. 3. Lots of sauce to choose from, namely, soft boiled eggs, curry, worcester, salt and pepper, soybean – my personal favorite was the soft boiled egg sauce 4. Personal micro gill was something to fool around if you choose to tan the inside of the wagyu a bit more.

Overall, an interesting experience at Kyoto Katsugyu, but would still prefer pork as my choice of katsu.