Family-run.
Katsu-obsessed.
We are first and foremost a family-run business! Our journey began with a trip across Asia, where we immersed ourselves in the culinary traditions of Japan, studying the art of creating the perfect katsu. Combining the best techniques we could find, we returned home to bring you a brand new katsu experience.
How we make it
- 1
Dry-brined overnight
Every cutlet rests overnight in our own seasoning blend.
- 2
Japanese panko
Breaded by hand for that crunchy, golden shell.
- 3
Fried to order
Extremely juicy, full of flavor, and it holds its crunch.
- 4
Sides made daily
All of our sides are hand-prepared fresh to pair with the katsu.
We hope our obsessive passion for good katsu comes through in every bite.
Katsu, done right.
We love everything katsu, except that it's hard to find it done right! We've broken down what makes katsu great in Japan and brought those techniques to you. From our crispy golden panko to our handcrafted side dishes, we aim to deliver an authentic katsu experience with every bite.
From a 10×10 booth to a real home.
Every pop-up, someone asks: "When are you opening a real location?" We're working on it! We're planning a small, fast-casual katsu shop that feels like a warm Kyoto side street, with lanterns, banners, wood, and the crunch you already know.
Spots we're scouting:
- Downtown Alameda (Park St.)
- Noe Valley, SF
- Marina District, SF
- Mission District, SF
- Inner Sunset, SF
- Downtown Berkeley
- Southside / Telegraph, Berkeley
Where should we land? Tell us in our Instagram DMs.
From booth → restaurantHelp us open our first restaurant!
We're raising $25,000 to turn our pop-up booth into a real home: a cozy, Kyoto-street-style katsu shop in the Bay Area. It's all or nothing: if we don't hit the goal by Monday, November 16, 2026, we get nothing.
Depending on tier, backers get opening meal credits, stickers, merch, and early tastings.