Katsu Odo starts its day early by preparing fresh ingredients sourced every dawn. We carefully select premium meat, aging it for over 192 hours at ice temperature* to achieve the perfect tenderness. The meat is then prepared the day before business hours and further marinated for over 20 hours using Katsu Odo's unique aging method to remove any gamey odor and enhance the meat's texture. This meticulous process requires significant manpower and effort before the meal reaches your table. Prioritizing customer satisfaction over high sales volume, Katsu Odo prepares and sells only a limited quantity per day to maintain the quality of our service and food. Therefore, please understand that orders may close earlier than our stated business hours if we run out of ingredients. * What is Aging with Ice Temperature? A premium aging technique where meat is matured at temperatures between 0°C and 1°C. It enhances umami and sweetness, allowing the fresh taste and aroma to be preserved for an extended period. Why is the surface of our Donkatsu pink? The protein 'Myoglobin,' responsible for storing oxygen within the muscle tissue of pork, remains fixed within the muscle cells rather than circulating in the blood, giving it a pink hue. When this protein combines with oxygen during cooking, it transforms into 'Oxy-myoglobin,' resulting in a bright red color. Fresher pork contains a higher amount of 'Myoglobin.' If your cooked Donkatsu has a moderate pink color, it is not undercooked, so please enjoy it with confidence. * If you prefer your Donkatsu well-done (overcooked), please inform us when ordering. However, please note that this may cause the meat to lose its juices and become dry. Origin: Pork (Domestic), Rice (Domestic), Kkakdugi (Domestic)
