影片
開飯介紹
Kodawari Katsuya specialises in Tonkatsu (pork cutlet) and they run on the belief that people "eat to live" and thus holds a high emphasis on using sunflower oil, a healthier alternative to regular oil. Also, they do not compromise quality for quantity and promises to provide dishes made from the freshest ingredients.
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營業時間
星期一
全日休息
星期二至日
12:00 - 15:00
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
It's certainly the best of its kind. Maybe you might think that it's portion is not so big and a bit pricey, but its value for money!The katsu pork loin is always juicy and moist, not so lean, and the katsu is crispy and still kept the good golden colour. Shredded cabbage is fresh and could be refilled.We also tried the yam on rice and it's very authentic. The mix of yam and the basil is a magic touch. Only thing to criticize maybe the katsu oyster could be more juicier, while I know it might take the risk of not being well cooked.Very good hospitality, nice food, and even the toro sashimi which supposedly not a signiture dish in a katsu restaurant it's still very fresh and tender.
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Japanese curry is really quite different from the normal curry we have here in singapore as the japanese curry is not at all spicy. Great for kids or for people who cannot handle the heat. Love the katsu curry here! The fried chicken is really fragrant and delicious with the japanese curry and the pickled radish. The warm rice is also great with the curry and i cleaned up the whole plate of this delicious goodness easily!
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It’s always a pleasure taking a stroll along East Coast Road. I’m just amazed by the array of cafes and restaurants there are. Whether is it DYI-style Korean BBQ you’re relishing or the infamous Katong laksa war as we Singaporeans know it. (Personally, I think 328 Katong Laksa is still the best, hands down winner and screw you for thinking otherwise!) Chances are, you will find something you crave for along that stretch of road.For me, it’s the discovery of Katsuya, or what I thought and still think as some of the best place for tonkatsu in Singapore. Think of tonkatsu as your typical pork cutlet from a western stall at the local coffeeshop, just juicer, more tender and a whole lot crispier!Looking through the laminated glossy menu was as usual, a pain in the neck due to the desire to try everything, especially I tired their Rosu Katsu ($12.80). Such is the perfection of I see in their kurobuta pork loin. Maybe it’s because it’s fried using sunflower oil, making this tonkatsu lighter, more flavourful and of course, healthier. Another pleasure worth sharing would surely have to be their Tonjiru Miso ($2.00). All I wish was another bowl after sipping everything in one go!Ebi Fry Soba ($11.50) came with two huge shrimps and a heap of buckwheat noodles, all soaked in a salty sweet soy broth. For me, I still prefer fried pork to fried shrimps but that’s just personal preference.Dining at Katsuya has prompt me to wonder is there another place that does deep frying red meat better than them? There’s sure to be one or a few. Maybe it’s time to search for the best tonkatsu in town for me!Katsuya believes that people “eat to live” therefore keeping a healthy body is important. Nevertheless, satisfying our palate should not be neglect.
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