In tonkatsu, the chef expresses the knowledge and passion for pork he cultivated in French cuisine. The blackboard-decorated interior creates a bistro vibe. Sauces feature red wine; the batter is flavoured with vanilla. Ever curious, he offers several branded pork varieties and fries his cutlets in lard to enhance their aroma. A popular option pairs tonkatsu with chicken tenderloin cutlets or menchi-katsu.