The Age
·general
·1 hour ago
‘Perfect golden, crisp finish’: Katsumo will satisfy your cravings for killer katsu
Why would a chef with fine-dining expertise across French, Italian and Japanese cuisines open a tiny restaurant in a not-very-foodie suburb serving just one dish? For Jaejun Kim, the answer is simple. He loves tonkatsu. As a child in Korea, eating the Japanese-style crumbed pork fillet always made him happy. He later travelled around Japan, seeking.
Summary by Glance · The Age
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