Miso Katsu at Yabaton, Nagoya — Hatcho-Miso Cutlet on a Sizzling Iron Plate

🟠 Local-First — Best in its home region: Nagoya.

Nagoya’s signature miso katsu finished on a sizzling iron plate—Hatcho-miso glaze, rising steam, and a lively “sizzle” you can hear.

Last updated: 2025-11-09

Miso Katsu on a sizzling iron plate, Nagoya — Hatcho-miso glaze with steam and shredded cabbage

Introduction

At Yabaton, the moment the Hatcho-miso sauce hits the hot iron, it hisses and perfumes the room. This is miso katsu as warm theatre: crisp cutlet, shredded cabbage, and a glossy miso glaze bubbling on the plate. Tokyo has branches, but the depth of miso and the live, steamy finish feel most convincing in Nagoya.

What to Try

Order the Gokujo Rib on a Sizzling Iron Plate (premium rib loin). It arrives cut, perched on cabbage, then the rich Hatcho-miso sauce is poured over to bubble and shine. The glaze is sweet-savory with a clean finish—add a touch of mustard midway to sharpen the flavor, and eat with cabbage to keep every bite light.

How to Order

Ask for “teppan miso katsu, please,” and choose rib loin for the juiciest bite. Have your camera ready—the pour is the moment. Splashes happen; a paper bib or darker top helps. Lunchtime lines are common, so aim a little before or after the peak for a shorter wait.

Tokyo or Trip?

🟠 Local-First — Best in its home region: Nagoya.

You can eat katsu anywhere, but the Hatcho-miso depth, price-value, and the sizzling finish are at their best in Nagoya. One warm, lively plate becomes a lasting memory.

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