I visited on the first day of the three-day weekend, arriving just after 8 AM, which allowed me to be among the first to sign in for lunch. This was my first experience at a high-end tonkatsu restaurant, and I was very curious about what made it different. The fat on the loin was incredibly rich yet surprisingly enjoyable, while the tenderloin was very light in comparison, and it paired perfectly with salt. I look forward to trying different combinations next time.