NYC's Most Perfect Pork Cutlet at Katsuhama
In the '80s, the area around Grand Central Station was dotted with single-specialty Japanese restaurants -- much like many back in Japan -- which catered to the Japanese businessmen then ubiquitous in Midtown, believed to live in Westchester and New Jersey.
The amazing collection of small restaurants included a place that specialized in live eels, plucked from the tank, eviscerated via a hook in the counter as you watched. During the winter, it switched directions and served the usual four-course blowfish sashimi dinner instead. A place nearby served mainly okonomiyaki, the Japanese savory pancake that could be filled with anything you desired: pork, shrimp, sprouts, fermented soybeans, corn, etc. If you were Japanese, they'd let you cook it at your table; if not, they insisted on cooking it for you.
Of this same era was Katsuhama, a place that specialized in breaded pork cutlets. And little else. In the front of the place was a separate sushi carryout operation of no particular distinction. As you went through the curtains to the restaurant in back, an employee would always leap forward and try to determine if you were there for the specialty -- deep-fried pork. Too often, people must have meandered in thinking it was the kind of all-around inexpensive Japanese restaurant serving everything, a genre that may have actually been invented in the East Village.
Even back then, the place offered two levels of leanness, which might best be described as "Lean" and "Fatty as Hell." The fatty version, which seems so contemporary even today, was characterized on the menu as "Berkshire Pork from Virginia." "Hey," we thought to ourselves, "aren't the Berkshires in Massachusetts?" As it turned out, that type of pork was to become famous 15 or so years later as an heirloom breed, and this place had it first.