The tenderloin katsu made from Fukushima's Mangalica pork.First, I was amazed by the tenderness of the meat. From the moment I lifted it with my chopsticks, its delicate texture was evident, and it effortlessly fell apart with each bite. While Mangalica is often associated with rich fat, the tenderloin was surprisingly light.The coating was exceptional as well. After a crisp, airy crunch, it melted away like snow. The phrase "the coating melts" might sound a bit strange, but here it perfectly captures the experience. There was no lingering taste of oil or breadcrumbs, just the pure umami of the meat.The miso soup served at the end was also memorable. It had a refreshing aroma that cleansed the palate. Unlike the heaviness often felt after a meal at a typical tonkatsu restaurant, this was light all the way through.I had always thought tonkatsu was a dish that required accepting some heaviness in exchange for satisfaction, but this was something entirely different. Even after finishing, I felt I could easily enjoy another plate.The ingredients, frying technique, and overall composition were all refined towards one direction: lightness. This dish truly reaffirmed the charm of tenderloin katsu.