[2025 Kyoto Restaurant] Travel Guide for Karasemitei (Updated Jun)

Although "Kusan-tei" is not highly rated among tonkatsu restaurants in Japan, it is actually the highest-rated tonkatsu restaurant in Kyoto. I tried it out of curiosity. There are not many choices on the menu, only two kinds of pork, namely Hayashi SPF🐖 from Chiba and Nanshu🐖 from Kagoshima. This kind of pork is only available at "Kusan-tei" in Kyoto. In addition to the two different types of pigs, you can also choose pork belly or fillet, the price is relatively expensive among tonkatsu restaurants. Unlike other deep-fried pork cutlet restaurants, the shredded cabbage served at Kudan-tei is made entirely of Kyoto wild vegetables and served as a cheese salad appetizer. I have to say that the appetizers are beautifully presented. The point is that each vegetable is very sweet and juicy, with a very high sugar value. In addition, the sweet and salty hot cheese🧀🧀 completely stimulates the sweetness of the vegetables. It is super delicious😋 The meat of Kagoshima Nanshu🐖 has a firmer texture, less fat, and a lighter taste overall. The Qianyelin SPF🐖 has relatively delicate meat, finer meat fibers, and a softer overall taste. The gravy is very rich and sweet, and the fat is also refreshing and not greasy. Although it is a bit more expensive, my friends and I think we should pay more to taste Qianye Lin SPF🐖🐖 Everyone remember to make an appointment if you want to try it! ! Because the store is not big, it is basically easily filled with customers. You can try it if you have the chance!

💰 Average cost per person: 5,000-10,000 yen 🏖️ Atmosphere/Facilities: The restaurant is housed in a traditional Japanese-style small building with limited seating, so reservations are necessary. Despite being a tonkatsu (fried pork cutlet) restaurant, there's no greasy smell inside! 💞 Reasons to recommend: The menu is simple, offering two types of pork cutlets—premium Kinka pork and SPF pork (antibiotic-free pork). Both are incredibly delicious! You can opt for the leaner cut if you prefer something less greasy. The special dipping sauce for the pork cutlet is absolutely amazing... The pre-meal appetizer is a cheese-flavored dipping sauce (great with anything you dip into it). Highly recommended!

#japantrip The first restaurant I booked during this trip to Kyoto🏠 I just want to visit Kongchan Pavilion for the second time🪰 Booked the first session of the evening market to have breakfast😬 It has always been a hard-to-find person. It has been fully booked for a long time. I didn’t expect that there was no one on this day🫨 It wasn’t until the food was ordered that the second group of guests came🚶🏻♂️ This time I can take pictures of the restaurant environment📸 There are only a dozen seats in the store divided into two areas👀 You don’t need to take off your shoes in the front half of the Japanese-style space, but you need to take off your shoes in the back half because of the elevated floor👟 There is also a small private courtyard at the back🌳 This day I was arranged to sit in this area and watch the courtyard change from skylight to dark⏳ The cheese fondue as an appetizer still has a sense of ritual🧀🍲 The vegetables are uncovered layer by layer, they are all very matching and full of surprises🥦🥕🥬🫑 Because I ordered the wrong meal when I came in early February🫠 So this time I checked again and again with the waiter and finally got the mixed fried pork chop🐷 The light red color in the middle of the Lin SPF aged filet pork produced in Chiba Prefecture is so attractive😍 The round piece is fried very thin and the meat is very tender🤤 After thinking about it for more than half a year, I finally had two pieces and was not satisfied🤥 Kagoshima Prefecture’s Nanshu aged tenderloin is still thick-cut and delicious😋 Homemade ginger ale has a strong ginger flavor and a bit spicy🫚 The lemon is sour and spicy enough to balance out the greasy feeling of the fried pork chop😌 #goodfood #food

#Osaka Attractions Kyoto must-eat fried pork ranking shop "Empty Cricket Pavilion" is really too full booking, so I found another similar to it but few people introduced Miyagawa Pork Samon, the shop is in a side street, do not notice really will miss the entrance🙈 The whole shop has only one master fried pork chop, so it takes time to wait, 7 o'clock to go, several thousand yen of pork chop has been sold out, only more high-end and expensive styles, to style this is the restaurant strategy😂 🌟Rock Middle Pork Muscle | ¥3100 Pork chop will be served with 9 seasonings, most especially the restaurant's homemade fig sauce, appetizing 💯 First time to eat this thick fried pork chop, the top has a piece of obvious fat, eat not oil, but the meat is a little solid, family eat a piece of still gluten, quite general, not high value for money😣 🌟Lin SPF Pork Loin | ¥2300 This is much better 😍 fried skin thin layer, horizontal layer super pink tender, SPF pork finer fiber, soft and juicy, this is the cheapest model, and is better than the expensive model 👍🏻 have seen the next table have an additional portion 🤣 💁🏻 ♀️ Dinner set meal to add ¥ 400, and lunch is not extra money, in addition, this time with autoreserve book a table, but to charge ¥ 1000 fee, the Internet found many people directly dm restaurant ig book table, so you want to go can try and choose lunch to eat much more ~

Restaurant - Kuchantei Address - 1F 600 Shimodachidori Omiya Nishiirui Tacho, Kamigyo-ku, Kyoto Prefecture Environment/Facilities - Few seats but spacious, Japanese-style decoration, with tatami inside, shoes need to be taken off, very comfortable, reservation required. Features - The restaurant specializes in homemade matured and low-temperature processed Japanese pork, including Nanshu pork, which is only available here in Kansai; and SPF sterilized pork from Chiba forest, which is the only one in Kyoto. Due to the slow cooking, the meat is slightly pink and particularly delicate. Price per person - 2700-5000 yen Rating – 9.1