At this second-generation tonkatsu joint located near Sinsa Station, you’d never find a knife on your table. Instead, Hanseong’s tonkatsus are cut with a heavy cleaver before they’re served. Once you receive your dish, you’d know why: the pork inside the cutlet is so thick you’d have to wrestle with it otherwise. The star of this dish, however, is found with another of its element: oil has been extremely well removed from the batter which has got the perfect thickness to compliment the pork. The atmosphere of this restaurant is rather humble, but trying their menu will give you another opportunity to realize that it’s the substance that counts. The spicy mustard, tonkatsu sauce and miso soup (which has a good amount of sweetness) are all made in-house. 9000 won is in no way cheap for a tonkatsu, but the large portion and patent-worthy quality is definitely worth every won. While you’ll likely to be full almost all day after eating here, here’s what not going to happen at this place: you won’t try and have a peek at another table that ordered fancier items. Upon trying the tonkatsu, I immediately decided to come back here to try the hire katsu, though.