The Katsu Chunsin gathering has been held irregularly about once a week every month. Unfortunately, this month marks the last time this unique course will be offered, so I visited to imprint its one-of-a-kind flavors in my memory. They are currently considering future developments. I savored each dish slowly, as if to cherish the farewell.The lunch was a bit on the heavier side, but the overwhelming excellence of the carefully selected ingredients, the variety of seasonings that enhanced them, and the ribeye rice bowl topped with a rich, ramen-style broth were all filled with surprises and creativity. It was a truly enjoyable course that kept me excited throughout.While it’s very sad that this unique gathering is coming to an end, I am grateful to the restaurant for providing such a wonderful dining experience and I eagerly look forward to their new developments. It was a great meal.Here’s the menu from today:- Natural Tiger Prawn Tempura- Pork Cutlet from Middle Yorkshire Diamond Pork, Chuck Eye Roll- Pork Cutlet from Saddleback Special Tenderloin- Pork Cutlet from Kaneko Livestock Amagi Black Pork, Ribeye- Tajima Beef Cutlet- Clam Soup & Two Types of Organic White Rice- Homemade Pickles- Earl Grey Ice Cream and Coffee Jelly
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