Last week, P was craving udon and a quick search brought us to the Causeway Bay Branch of Butagumi Tonkatsu. It’s actually a restaurant which specializes in pork cutlets deep-fried in Japanese breading, panko, and that was fine with us. Udon and katsu? Yummy. A little research after our visit revealed there is a Butagumi in Tokyo which serves haute tonkatsu, including Spanish Iberico ham tonkatsu (ohhhhhhh) but I haven’t figured out if they’re related (for more information on that restaurant and tonkatsu, check out this excellent write-up from food blogger Tomostyle). My guess is perhaps not, since the photos of that place look very different from the restaurant we went to.
In any case, our experience at Butagumi Tonkatsu was very positive, starting from when we first walked in and were seated in one of their many semi-private dining areas.
The menu was as informative as it was functional, as the first two pages were devoted to the ingredients essential to tonkatsu. It was all in Chinese, so I definitely missed out on the full explanations, but it definitely made me feel like this was a restaurant that took its food seriously. A good sign. And actually, hearty kudos go to our waiter, who seemed like a student in his mid-twenties, who had great English and patiently explained each portion of our meal, and all the acoutrements.
P ordered a A + B set, in which you choose a tonkatsu selection and a deep-fried seafood dish, along with a side of udon and salad. I got the stewed pork udon, which came highly recommended, as the adorable tonkatsu men on the menu indicated.
Our waiter first brought out a bowl of toasted sesame seeds and a pestle. He explained that once the tonkatsu comes out, we simply had to crush the seeds to release the flavors and pour in some of the thick, brown tonkatsu sauce for a dipping sauce.
Then our orders came out. Mine was first, a giant, piping-hot stone pot of udon. There were bits of seaweed, corn, bamboo shoots, and gorgeous marbled pork. The broth was a bit fishy, but overwhelmingly porky, having soaked up all the flavors of the slowly stewed pork. Lip-smackingly good. The udon was a bit softer than I’d like, so that’d be a point for improvement. The pork was the highlight: It fairly dissolved in my mouth, alternate chews of lean meat and the slippery sensation of fatty pork belly. Mmmm. We also got the gyoza, which were surprisingly crunchy on the outside. I’d definitely order those again.
P’s set was served with the requisite shredded lettuce, which was a wonderful antidote to the fried cutlet. The lettuce came with bottomless refills. I loved the citrus dressing (the bottle with the red top) that had a hint of orange and lemon. The pork cutlet itself was moist on the inside, crunchy on the outside. Panko is great for keeping the texture, and they must have had a high-quality fryer (the machine or a technically skilled person) to achieve this consistency. I didn’t have any of the shrimp, but P assured me they were delicious as well.
All in all, we had a great experience at Butagumi Tonkatsu. The service was friendly, the cutlet was crisp, and the pork belly was delightful. I would highly recommend this place for anyone looking for tonkatsu in Hong Kong. There were also katsu sandos on display outside the restaurant, so I’ll definitely have to come back for lunch and get one as well…
7/F, The Goldmark, 502 Hennessy Road
Cost: ~ $100-120/person