金黄面包糠裹的炸猪排——日本的那一声“咔嚓”。
炸猪排是裹上面包糠、油炸至酥脆爆裂的厚切猪排，切片后配以高丽菜丝、米饭、味噌汤与果香咸甜的炸猪排酱。里脊（rosu）更丰腴；菲力（hire）更精瘦。
它是洋食（yoshoku，日本自创的西式料理）的明星，诞生于明治时代的东京。后来成为慰藉美食中的王者，甚至是考试前的吉利餐（“カツ”谐音“胜”）。
对比就是一切：可闻的酥脆一咬，便露出多汁的猪肉，高丽菜与米饭让它清爽不腻。许多店家现点现炸，还让你自己把芝麻擂入酱汁。
编辑部为这道菜精选的名店，均附可用的预订链接，看中即可直接预约。
Rosu-katsu (loin cutlet), endless cabbage & rice refills
A 1939 Meguro institution where white-clad chefs fry plump pork cutlets in a theatrical open kitchen, plating them with endless free refills of cabbage and rice.
Chopstick-tender kurobuta fillet katsu & the famous katsu sandwich
Housed in a former public bathhouse off Omotesando, Maisen serves chopstick-tender fillet tonkatsu that has defined Tokyo's gold standard since 1965.
Premium nigiri like otoro and jumbo sweet shrimp at modest prices
A popular conveyor-belt sushi restaurant on the 8th floor of Seibu Shibuya, praised for generous cuts of quality fish at modest prices; lines are common. Seafood-forward and good for solo diners, but not gluten-free.
Rare-fried beef cutlet seared on your own hot stone, with grated yam
A tiny 20-seat counter near Kaminarimon where 60-second-fried beef cutlet arrives blushing-rare for you to sear to taste on your own sizzling stone.
Katsu curry ('Chiba-san's Cutlet Curry')
The 1947 Ginza institution that invented katsu curry itself, plating a crisp pork cutlet over rich Western-style curry at the very spot where the dish was born.
