The Japanese take their tonkatsu—fried pork cutlets—very, very seriously. Here, a kurobota pork loin katsu can run you $36, but, oh, there’s such joy in the crispy, greaseless panko crust and the juicy pork within. Grind some sesame seeds into the plummy tonkatsu sauce, and dip your pork in. The tonkatsu is served on a wire pedestal (to keep the bottom from steaming and going soggy) and a bottomless chiffonade of cabbage salad. Tip: Just as good, and only $10, is the pork tenderloin katsu sandwich—a thinner cut of pork, expertly fried, between two slices of white bread with the crusts cut off.