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Andrea D'Agosto


Written by
Andrea D'Agosto

Many know tonkatsu, or Japanese fried pork cutlet, from its stint accompanying curry or served at those broadly Asian restaurants whose names often sound like they were ripped from a generator. But at Kagura, tonkatsu isn’t just some dish on the menu - it’s the dish on the menu. The chill, quiet Torrance izakaya specializes in the deep-fried pork cutlet, from premium filets to leaner loin cuts smothered in cheese (all of which pair very well with beer), and serve them alongside an elegant tray of rice, miso soup, and salad.

But the star of the show here is their signature millefeuille. Made in the style of the French pastry, fatty slices of black pork are folded and layered on top of one another, then battered and deep-fried, resulting in a dish that’s soft and juicy on the inside, and fantastically crispy on the outside. The color reminds us of what we imagine the contents of Meryl Streep’s trophy case to look like - brilliantly golden.

Millefeuille gozen, Andrea D'Agosto
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