Kobe Gyukatsu

Japanese “katsu” – cutlets – are far more commonly made from pork or chicken than beef, at least in the United States and in Japan. As the name of the Buena Park restaurant Kobe Gyukatsu suggests, the big draws here are katsus made from Kobe Gyu (beef), a term that historically meant “wagyu” before the famously fatty, beer-fed cows were co-opted for sale everywhere.

In a very atypical (and fun) preparation for katsu, you are given a stone grill to self-cook your beef cutlet, in slices. to your preferred level of doneness. The eponymous dish is presented nearly raw on the inside with a crispy panko batter, so you place each piece on the grill as you’re ready to eat it.

Apart from beef katsu’s local novelty and the thrill of kinda-cooking the cutlet yourself, nothing really stood out about the fairly pricey item itself. There’s a reason beef isn’t the top pick for katsu – pork’s juiciness and natural flavor goes better with the panko – but it’s worth trying for the sake of trying it.