01 / ABOUT THE PLACE
About this place
At Karasemitei, tonkatsu takes centre stage, but the first dish gets attention too. Diners have described dipping vegetables into bagna cauda sauce before moving on to the pork, and roasted vegetables with bagna cauda are also part of the meal set. For 900 yen, the set comes with rice, pork miso soup and tamakatsu. It is an easy way to round out a meal without having to decide separately what to serve alongside the tonkatsu.
The main attraction is the choice of aged pork loin cuts and thicknesses. Sirloin loin comes thick-cut for 1,900 yen or extra-thick for 2,700 yen. The menu describes the thick-cut portion as a good way to enjoy the meat’s savoury flavour and the sweetness of its fat. Aged rib loin is available thick-cut for 2,100 yen or extra-thick for 2,900 yen. The extra-thick cut is described as a substantial, juicy option, while one diner who ordered rib loin noted that, despite its marbling, it did not feel too heavy. If you are drawn to the sweetness of the fat and the flavour of the meat, rib loin is a good cut to consider.
On another visit, a diner tried both loin and fillet with salt and sauce, and found that a fruity sauce worked especially well with the loin. With a thick-cut portion, you could first taste the meat on its own, then try the next piece with sauce.
The restaurant is in Ukidacho, Kamigyo Ward, and serves lunch and dinner. Reservations are available, so booking ahead is a sensible option if you are planning a visit.
