After a 2-month wait for a reservation, I finally got to visit.If I had to say one thing, it’s that this is a place you absolutely must go to.If cooking is like chemistry, then the chef is more of a scientist.You can tell just from one bite that the flavors are meticulously calculated and pursued.I had the loin from TOKYO X, but it felt almost inappropriate to categorize it as just "tonkatsu" (in a good way).It’s almost unfair to compare it to other tonkatsu.What’s even more impressive is that it’s not just the tonkatsu; the quality of everything served, from the cabbage to the pickles and rice, is extraordinarily high.You might wonder about the quality of the cabbage, but you really have to taste it to understand...Once you do, you’ll see.It’s easy to understand why there are so many repeat customers and why there are only 4 seats available.I definitely want to go back; it’s a place I must revisit.