There are few dishes more satisfying than a good pork katsu — a deep-fried cutlet that’s lightly breaded and perfectly crispy on the outside, tender on the inside and all the better if it’s drowned in sweet Japanese curry or just served plain with a side of Tonkatsu sauce, sweet and thick.
Given that I’ll order pork katsu whenever I see it on a menu, I’ve sampled it in restaurants and hole-in-the-wall dives all over Manhattan and Asia.
And I’ve pretty much always had good experiences with the dish — well, that was true anyway, until, I went to the new Katsuhama on West 55th Street.