I visited Tonkatsu Mange, a well-known tonkatsu restaurant in Yao, Osaka, that I had been wanting to try. I had heard about their 0830 reservation system, so I arrived at 0750, only to find eight people ahead of me. By the time I registered at 0830, there were about 20 people behind me. As rumored, it’s a popular spot.After a short wait, I received a call to enter the restaurant, and after sitting down with the menu, I waited for about five minutes.The interior has a calm, warm lighting that creates a modern and luxurious atmosphere.I was planning to order either the Tokyo X or Himuro pork, but by the time I entered at 1140, they were already sold out. They open at 1100, and this was during the second round of customers. Since I didn’t come specifically for the brand-name pork, I didn’t mind and chose the signature "Mange Tonkatsu Shoulder Loin 200g" and "Special Fillet 200g" with a set meal for about JPY 4800. This was actually cheaper than ordering the brand-name pork.In front of me, the chef and four staff members were busy at work. The counter allowed me to observe the craftsmanship, and I had a prime seat right in front of the frying area. It was fascinating to see skewers pointing in different directions, a sight I had never seen before.The "Mange Tonkatsu" was quite large and relatively thin. The cross-section showed a thick coating of flour dipped in egg, which had a rich yellow color. The flour seemed to be sprinkled on lightly, creating an airy texture. The thick, crunchy coating was subtly sweet, and the egg-dipping process made it fluffy. As a result, some breadcrumbs spilled out before frying.The key is to fry the meat before the moisture transfers to the coating after applying the breadcrumbs.The cuts were thin, and I had to be careful holding the central part, as the coating could easily come off. It seemed to be fried in lard, giving it a wonderful aroma and a perfect crispiness. The pork had a strong flavor, not overly refined, but I enjoy that classic pork taste—it felt wild and robust.I tried three pieces without any sauce, and the salt and pepper were well-seasoned, making it delicious on its own. After that, I enjoyed it with salt, grated daikon, and sauce in that order. There was olive oil available, but I skipped it since I wanted to eat while it was still hot.The chef calculated the pace of the customers, and as soon as I finished, he promptly served the special fillet. He was frying about five portions at once, which was impressive.The special fillet was a large round cut, sliced in half, revealing a beautiful gradient of red meat towards the center. I noticed that other customers were also enjoying the fillet, and they all had the same color, which was remarkable.The fillet retained an astonishing amount of moisture, and the juiciness was incredible. So that’s why they avoid excess moisture in the coating. Despite its large diameter, it was cooked perfectly. This one had a very refined flavor, making me wonder if I had eaten it in the wrong order.Two pieces of tonkatsu cost about JPY 4000, and I was about 80% full at this point. As someone who prioritizes tonkatsu, I usually think that just the cutlet and cabbage would be enough for me. However, this restaurant seems to focus on quality beyond just the cutlet, aiming for a complete set meal.The rice was sweet and well-cooked, and the miso soup had an indescribably refined taste, likely due to a blend of various flavors. The pickles included turnip, eggplant, and cucumber, providing a refreshing contrast. The white bonito flakes on top added a nice flavor. After eating the cabbage, I was quite full. For JPY 740 for the set meal, it was a great deal.Other customers were enjoying beers, Yamazaki, and Hakushu 12-year whiskey, even though it was still before noon. At around JPY 1400, the drinks seemed incredibly cheap. I came all the way to Osaka just for this restaurant, and I was very satisfied to experience such high-quality tonkatsu. Less