"At Ten No Meshi, the staff erupts into a performance with chants every time they serve katsu scallop, culminating in a loud 'Yoisho!' as they add ikura."
"The fried Wagyu is served with miso soup and other sides, seared on a hot stone, while pork cutlets are topped with scrambled egg and ikura."
"We care about the way to fry, using fresh panko and a secret house blend of oil, with staff frying at two different temperatures."
"Ten No Meshi offers roughly 40 seats and can have waits of about two hours on weekends, with plans for more locations focusing on other Japanese cuisines."
Ten No Meshi, a new tonkatsu restaurant in Sawtelle, Los Angeles, features a lively dining experience with staff performances during service. The restaurant specializes in thick, panko-coated Kurobuta pork and Japanese Wagyu, served with miso soup and other sides. The management emphasizes quality and technique in frying, using a secret oil blend. The restaurant has 40 seats and experiences long wait times on weekends. Plans for additional locations focusing on sukiyaki, shabu-shabu, and tempura are underway.
Read at Los Angeles Times
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