Are you here for the food or are you here for the ambiance?
Tonkatsu Marushichi is for the food. Two counters house eight tight seats, and a few fans overwork with the open door in a losing battle against the inferno of frying as thick cutlets sizzle to order.
The menu stays focused, with just a few cuts and three ways to serve them; over rice, between bread, or under a curry cover.
It's a beautiful Yaki Katsudon, and the panko still crunches after half an hour of stewing in its steam. The juicy cutlet sits on a bed of egg which blankets a pork-dripping-katsu-sauce-
The Katsu Sando is hefty and thick, fluffy bread and pink pork cooked low and slow.
Curry comes with pork loin nuggets; it's a mild and smooth bit of soup.
No bad choices, but listen when they're talking. The signage tells you the pork is pink, and they warn you to skip the rib-eye if you can't stand the sight of blood. That said, you shouldn't miss it for the world, and I would recommend coming during the cooler winter months so you can sit and eat the cutlet when it's fried to maximum crisp.
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