Tokyo Cutlet: A Japanese-Style Pork Cutlet Restaurant near Seoul’s Sungshin Women’s University

October 8, 2023 637 Views

Personally, I’m not particularly fond of pork cutlets. However, there are times when I crave it, especially the one I had during my trip to Japan.

The pork cutlet I had in Japan was different from the ones commonly found in Korea. The batter was very thin, and the meat inside was thick and moist, setting it apart from the pork cutlets I’ve had in Korea. (By the way, the pork cutlet place I visited during my Tokyo trip was “Dom Pachi Tei,” a restaurant featured in the Michelin Guide “Bib Gourmand.”)

I heard from a friend that there’s a place in Korea selling pork cutlets similar to the ones I had in Tokyo, so I decided to give it a try.

“Sungshin Women’s University Pork Cutlet Restaurant: Tokyo Cutlet”

The place I visited this time was “Tokyo Cutlet” located in front of Sungshin Women’s University. From the name itself, it gave me the feeling that they might be selling pork cutlets similar to the ones I had in Tokyo. The main menu featured handmade loin, tenderloin, and cheese pork cutlets. Since it was my first visit, I ordered one of each, a loin and a tenderloin pork cutlet, to taste.

“Loin Pork Cutlet”

The loin pork cutlet came out in the familiar form we know. It was sliced vertically, and the thick meat gave me a similar feeling to what I had during my previous Tokyo trip.

However, whether it’s because the pork cutlet I had in Tokyo was selected by the Michelin Guide up to Bib Gourmand, or if it’s just my memory fading over time, it seemed to not quite match the taste I experienced there. (Of course, it’s been a while, so I can’t remember the exact flavor.) Nonetheless, it was delicious compared to the pork cutlets available in Korea.

“Tenderloin Pork Cutlet”

The tenderloin pork cutlet came out in a round shape. If the loin pork cutlet had a slightly firmer texture, the tenderloin pork cutlet had a juicier feel. It was soft and tender, but personally, I found the slightly firmer texture of the loin pork cutlet to be more enjoyable.

Overall, it’s a place where you can have a decent meal. Even though I’m not a big fan of pork cutlets, I was able to eat here without any trouble.

Unlike the thickly battered and heavily seasoned pork cutlets commonly found in Korea near Sungshin Women’s University, this place offers a Japanese-style pork cutlet with a thin batter and no sauce drizzled on top. It’s a great spot to visit when you’re in the mood for the Japanese-style pork cutlets you can find in Japan.

“Sungshin Women’s University Japanese-Style Pork Cutlet Restaurant: Tokyo Cutlet”