Tonshou's Hire Katsu Set

Somehow I never noticed this the first time I had Tonshou's tenderloin, perhaps because it was buried under that combo plate. But it's interesting that they use medallion-shaped cuts. If my information is correct, this is because it's the preferred way of cutting in Korea, whereas it's a long and flat cut in Japan. If so, then this (along with the portion of kimchi) is a telltale sign that Tonshou is from Korea.

The other thing I failed to notice the first time is how incredibly tender and moist these cuts were (yes, they are supposed to be pink in the middle). I normally lean towards rosu because I figured that the fat would be tastier. But it turns out these cuts are even better. It really didn't need much to go with it despite the array of condiments available. It was already lightly salted, and was good as-is.