Katsu is the Japanese adaptation of the Western “cutlet.” The Japanese have made it into a national tradition, eating it with rice, shredded cabbage, and dipping sauce (sometimes with a little mustard). Katsuhama is a tonkatsu specialty restaurant, with a menu full of different cutlets and deep fried skewers. The standard pork tenderloin katsu is served with a Worcester-based dipping sauce. At Katsuhama, I prefer to order the oroshi katsu, which is the pork tenderloin with grated daikon (radish) on top. The grated radish is so light and refreshing that it balances out the deep-fried cutlet. This dish is served with a ponzu dipping sauce instead of the regular sauce. The acidity of the ponzu pairs well with the grated daikon and the pork tenderloin. Katsu is a fun meal, and though a bit on the heavier side, it’s a comfort food.