The amount of Katsu houses popping up around Metro Manila is kind of like a virus. One by one, they just start popping out, trying to better themselves over the other. Honestly, I'm not really sure how else Katsu can be made special. For me, it only takes great tasting meat, great breading, and of course, sulit set meals to churn out impressive a Katsu House. But how do you separate yourself? Kimukatsu made it clear to me that Katsu isn't as simple as that. There are intricate techniques that can be part of process. Like how many thin layers Kimukatsu's Katsu has. It's a pretty interesting concept and it definitely hooked me! The layers in the katsu definitely gave it texture that I haven' experienced when eating katsu before. You can just feel that there's bit more work put into there. However, the meat itself was a bit dry for my liking, which was disappointing. In my head, even if there's intricate technique, it still comes down to taste. Kimukatsu doesn't have the best tasting katsu for me, but it definitely is interesting. read more