🟠 Local-First — Best in its home region: Kagoshima.
Katsudon “finishes” a cutlet by letting sweet soy–dashi seep into the crust—turning crisp into comfort. With kurobuta in Kagoshima, it gets even better.
Last updated: 2025-11-09
Introduction
Katsudon ranges from humble to high-end, and people reach for it on many occasions—partly because “katsu” sounds like “to win.” If you love tonkatsu for its crisp crust, simmering the breading may sound like a mistake. In fact, it creates a new kind of deliciousness: the broth softens the edges, aroma rises with steam, and pork, egg, and rice come together as one bowl.
What to Try
- Breading simmered in sweet soy–dashi. The crust drinking up the broth is tasty on its own—and perfect with plain rice.
- Shichimi halfway through. When the sweetness feels steady, add a shake of shichimi chili for a gentle lift.
Tokyo or Trip?
🟠 Local-First — Best in its home region: Kagoshima.
If katsudon is good, kurobuta makes it better. You’ll rarely meet a true kurobuta katsudon in Tokyo, and even in Kagoshima many tonkatsu specialists don’t offer it. One reliable stop is Kitchen Satsuma at Kagoshima Airport, where you can taste a bowl that binds sweet dashi, egg, and black pork into a comforting finish.
Explore Nearby
- Kagoshima Kurobuta Tonkatsu 🐖
- Kagoshima Yakiniku — Premium Kalbi 🥩
- Hakata Ramen — Silky Tonkotsu 🍜
- Hitokuchi Gyoza — Bite-Size 🥟
- Turkish Rice in Nagasaki 🍽️
Similar Dishes
- Katsu Curry — Hearty Taste of Tokyo 🍛
- Maguro Cutlet Curry in Tsukiji 🍛
- Gyukatsu in Tokyo — Sear-It-Yourself 🥩