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Aizu Sauce Katsudon
調查與撰寫 Hinato
A katsudon almost everywhere in Japan means pork cutlet simmered with onion and egg. In Aizu it does not. Here the cutlet is fried, dipped whole in a sweet-sharp Worcestershire-style sauce and laid on rice over a bed of shredded raw cabbage, with no egg at all. It goes back to the Taisho period, when a Western-style restaurant in the town worked out the format, and Aizu is now counted as one of the three homes of the dish alongside Fukui and Komagane.
What is striking locally is the size. A standard bowl carries a cutlet that overhangs the rim, and the shops that sell it are old, small and idiosyncratic: several open only until the day's supply is gone, some close at one in the afternoon, and the rest days are scattered across the week rather than clustered on Mondays.
基本資訊
營業時間
Varies by shop | Several sell out before early afternoon
公休: Varies by shop — rest days are scattered across the week
門票
¥1,000–1,800 per bowl
最佳季節
Year-round
建議停留
45–60 minutes
如何前往
交通資訊
在地私房情報
鄰近景點
距離Aizu Sauce Katsudon最近的私房景點,依直線距離排序。
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