Jungdon Katsu's katsu arrives with a shattering crunch that'll ruin you for lesser cutlets. Chef Joyce Kim breads each pork or chicken cutlet to order with fresh milk bread panko, then fries it à la minute so the meat stays juicy and never overcooked. The result lands somewhere between Tokyo and Seoul, with house-made pickles, razor-thin cabbage salad, and dipping sauces all prepared daily.