Tare-Katsu Kichijoji

Niigata’s local katsudon is the tare-katsu. To make it, a thin pork cutlet, which has been dipped in a soy-based, salty-sweet sauce (tare), is placed on top of the rice. It’s said that this style of katsudon began in the early Showa period, when street stalls started to sell shoyu-dare (soy-based dipping sauce) katsudon. At Tare-Katsu, ¥830 gets you a bowl of rice completely covered with a generous serving of pork cutlets that can be eaten with condiments like wagarashi (Japanese mustard) and habanero chilli peppers.