Seattle, WA
This delightful tonkatsu restaurant just opened a location on the eastside and I’m all for it (check them out here)! Maybe I haven’t ventured around enough, but I have found Seattle to be lacking good tonkatsu places and am glad that Kobuta and Ookami opened.
Seattle
We went to K&O in Seattle and tried their standard Rosu and Kurobuta katsus – both delicious but we found the Rosu a bit too rich for our liking.
Eastside
For our visit to the new location, I decided to venture out and try the tomato and cheese Kurobuta. When the plate came out covered in red sauce and cheese I thought I was in for a chicken parmesan/spaghetti nightmare, but I was so wrong. The sauce is sweet from the tomatoes, but surprisingly still light! The cheese was a perfect addition (where can you go wrong) and all-in-all it was a surprisingly delicious combo.
My partner got the Kurobuta with curry and while he enjoyed it, he still preferred Tsukushinbo’s classic curry spice. The dark chocolate made for a deep rich flavor, but didn’t quite hit his mark.
The star of the show is still the tonkatsu – perfectly crispy and fried. If you get a plate with a side, make sure you save some of your cutlet to use the housemade tonkatsu sauce which is tangy, delicious and somehow different from any sauce you’ve had before.
In second place is the amazingly thin cut cabbage with the house sesame sauce that will have you eating all your veggies. Our friends tried the cheese katsu which is a surefire hit if you love cheese – I recommend getting one for the table to try since it’s incredibly rich. The shrimp sides are also fried to perfection. You can’t really go wrong here and we can definitely see ourselves coming back to try more or just to have a classic pork cutlet.
Pro tip: Try to come 15 minutes before opening to avoid a wait! Or they do take reservations with groups of 6 or more – your friends will thank you for bringing them along.
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