Having a Filling Lunch at Kyoto Katsugyu, a Restaurant Specializing in Beef Cutlets!

The beef cutlet is deep-fried at a high temperature for just 1 minute. It's done so fast!

The cutlet's fragrant aroma whets my appetite.
Made from fine bread crumbs, the panko coating absorbs less oil during deep-frying.

It is cooked medium-rare, just like a steak!
The texture of the thinly-coated cutlet is tender.
If you don’t care for rare meat, ask for it to be well-done when placing your order.

You can have free seconds of mugi-meshi, or boiled barley with rice. It's the perfect match for beef cutlets!

First, I recommend trying the wasabi and dashi soy sauce.
It's refreshingly delicious! This sauce is excellent at drawing out the umami of the beef!

The crispy coating is savory, and the flavor of the sansho pepper is invigorating!

This dipping sauce for beef is full of ground sesame seeds.
The flavors of Worcester sauce and sesame go together very well. They make a rather thick sauce that is exceptionally tasty when eaten with rice.

The curry dipping sauce is full-bodied and mild.

Put it on top of your rice, and you can make "katsu" curry! (The word "katsu" is a homophone for "cutlet" and "to win", so it's taken as a sign of good luck for students.)
Here is another culinary masterpiece!

Kyo-zuke, or Kyoto-style Japanese pickles, are placed on top of tororo, a dish made of white yams called nagaimo or yamaimo.
It's very nutritious, but those with allergies to such food should take care.

Tororo-gohan is rice topped with tororo grated yam. The crunchy Kyo-zuke pickles, with just the right amount of salt, are a nice accent. It's so delicious!

Everything tastes so good that I never get tired of it until I finish!
With free seconds of mugi-meshi rice, I can fill my stomach! I'm completely satisfied.