Kurobutaya Ramuchi
(Source: 食べログ)
Special Miso Sauce
The miso sauce they use at the restaurant is made in-house. To make the sauce, pork belly is simmered in red miso for over eight hours, making a flavorful thick and rich sauce. The sweet and salty sauce goes well with vegetables as well as pork cutlet.
(Source: 食べログ)
Nagoya's Regional Specialty
We recommend their Misokatsu Gozen (1,450 yen). They use Aichi Prefecture's branded pork called Mikawa buta for this dish which has sweet fat and tender meat. The pork is cooked without any seasoning and breaded thinly, so you can taste the flavorful meat itself.
(Source: 食べログ)
Other Popular Cutlet!
Nagoya's other specialty is fried prawns that are as popular as miso katsu. The Ebikatsu Gozen (2,000 yen) is a hearty dish that has two large whole prawns. You will be hooked by texture of the freshly-fried plump prawns.
(Source: 食べログ)
(Source: 食べログ)
Special Miso Sauce
The miso sauce they use at the restaurant is made in-house. To make the sauce, pork belly is simmered in red miso for over eight hours, making a flavorful thick and rich sauce. The sweet and salty sauce goes well with vegetables as well as pork cutlet.
(Source: 食べログ)
Nagoya's Regional Specialty
We recommend their Misokatsu Gozen (1,450 yen). They use Aichi Prefecture's branded pork called Mikawa buta for this dish which has sweet fat and tender meat. The pork is cooked without any seasoning and breaded thinly, so you can taste the flavorful meat itself.
(Source: 食べログ)
Other Popular Cutlet!
Nagoya's other specialty is fried prawns that are as popular as miso katsu. The Ebikatsu Gozen (2,000 yen) is a hearty dish that has two large whole prawns. You will be hooked by texture of the freshly-fried plump prawns.
(Source: 食べログ)
