Kobuta & Ookami Katsu and sake house

Rosu Katsu (Pork Loin Tonkatsu)

Thick-cut pork loin breaded in coarse panko and fried to a crackling shell with a still-juicy center

Hire Katsu (Pork Tenderloin)

Leaner tenderloin cut for a milder, more delicate katsu - the contrast option to the rosu

Chicken Katsu

The ookami half of the menu - boneless chicken thigh with the same crisp panko treatment

Sesame Sauce (DIY tableside grind)

A small mortar of toasted sesame seeds you crush at the table before adding tonkatsu sauce - perfumes the whole meal

Katsu with Sauce and Cheese

Karaage

Ebi Fry

Katsu Nabe

Cheese Katsu

Katsudon