Its like a scotch egg deep fried into a katsu. But with precuse temperature control to keep the yolk in the centre gooey.

The meat on the outside is slightly pepperish and sadly bland. Until you crack open the whole egg and let the yolk flow into the meat.

Imakatsu is still my favourite Tonkatsu place, compared to places like Saboten and Tonkatsu Ma Maison.

Do give this place a try!

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