SoMa, San Francisco · restaurant
A reservation-only tonkatsu tasting room built around a kaiseki structure, with Iberico pork and dry-aged cuts breaded in handcrafted shokupan panko or herb-infused rice panko, and seafood sourced from Tokyo's Toyosu Market. Before the fried course arrives, everyone at the table passes a spouted vessel of freshly roasted sesame seeds that smell like popcorn and can be ground directly onto the katsu.