"It may be physically impossible to tire of Koji’s pork katsu, with its crisp golden coating and shattering crunch. Owner Eric Jung serves up the breaded cutlet in a variety of traditional ways: atop a hot soy dashi broth, in curry, smothered in miso gravy. The cheese katsu is like a magnified deep-fried mozzarella stick, only better. [$-$$]" - Dan Clapson
Koji Katsu