Nomotoya

We calculate the time needed to serve the pork cutlet in the best condition with skillful techniques.

We use Kagoshima Roppaku-kuro Pork with its savory meat and sweet fat, and carefully prepare the meat by cutting off the extra fat, blending 2 different lards for the better condition to bring out a good aroma and rich taste with skillful techniques. Mr. Mitsuhiro Iwai, the owner calculates the residual heat for the time needed to serve the cutlet to the table just before the guest starts eating, he thoroughly sticks to serving the cutlet including not only for Roppaku-kuro pork but also for reasonable white pork in the best condition. No wonder people make a long line for the ultimate pork cutlet. We use Kagoshima Roppaku-kuro Pork with its savory meat and sweet fat, and carefully prepare the meat by cutting off the extra fat, blending 2 differe read moreerent lards for the better condition to bring out a good aroma and rich taste with skillful techniques. Mr. Mitsuhiro Iwai, the owner calculates the residual heat for the time needed to serve the cutlet to the table just before the guest starts eating, he thoroughly sticks to serving the cutlet including not only for Roppaku-kuro pork but also for reasonable white pork in the best condition. No wonder people make a long line for the ultimate pork cutlet. ... learn more from chef