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あんず九州杏子日式猪排 Anzu Katsu Speciality, Taipei

katsu collage
We are such creatures of habit, having our own list of favorite eating joints and patisseries in the places we’d visited and would invariably drop by for a peekaboo whenever we are in town. Well, that can be a blessing and a curse. While we are most certainly assured on the quality of the food we are gonna get from these entries on the “tried and tested” list, we also stifle and restrict ourselves somewhat on other available options possible. Not too adventurous as travelling foodies eh? Finally decided to put a stop to this and “stretch our tents” further by sampling some outlets which we’d not visited in the past, in hope that a pleasant surprise would be in line for us along the way!

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あんず九州杏子日式猪排 Anzu Katsu Speciality Shop, which specialises in Japanese deep fried breaded pork is one of those “reputable” foodie places which we’d gotten to know when they opened their first joint in Taipei some years ago and still frequently come across in blog entries and guidebook reviews here and there. Long and overbearing queues even during non-peak hours was the major deterrence for not visiting it earlier. Or at least that was the excuse we gave ourselves. Enjoying good food shouldn’t be that difficult. Or so we thought.
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We ordered two of their “signatures” of the house. But first, some elbow grease to work up those toasted sesame seeds for the tonkatsu sauce dip later!
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醃蘿蔔絲 . Their own in-house tsukemono, pickled daikon (white radish). This was served as an appetiser and it sure did helluva good job to work up our appetites! Unlike the ones typically pickled in brine and vinegar (which was also served with the meal), the daikon was finely julienned before being pickled and dried. I presume that the technique is rather similar to how Chinese chai poh 菜脯 is made. Lovely crunch with a slight hint of sweetness amidst the savory as well as a little heat from the bird’s eye chili added makes this very moreish!
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The standard キャベツ cabbage served with tonkatsu meals was served separately, mixed with a bit of salad greens and bombay onions. Two dressings were available, the regular wafu 和风酱 ponzu dressing with yuzu juice, as well as 紫蘇優格酱 shiso yoghurt dressing. The latter is new to me and I love it! The aroma of shiso with its slight acridity went very well with the otherwise rather drab cabbage!
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My 厚切里脊猪排定食 Rosu Katsu Teishoku was the first to be served. The piece of  deep fried breaded pork loin is humungous! Reminds me of the “jumbo katsu” which used to be available at Tonkichi back in Singapore, only bigger and thicker!  The panko layer was deep fried to golden brown perfection!
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True to its name of being 厚切, the slabs of katsu are very thick and succulent, with each slice still glistening with meat juice. The only slight drawback is pork being very slightly “too cooked”. Jolly well knowing that pork needs to be thoroughly cooked before eating, I would have preferred it to be a tad more “pinkish” undercooked. Just one of my quirky idiosyncrasies. It is very good already, trust me!
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J’s 腰內猪排定食Hire Katsu Teishoku .  There are two options for this set, the only difference being the number of pieces of breaded deep fried pork fillet served. We opted for the one with more of course, to share 🙂
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This time round, the pork fillets were done to perfection, exuding a slight hint of pinkish hue. The meat was über soft and almost melted in the mouth, just like how good hire katsu should be.  We are in pork heaven! Really nothing to pick on.  And a fgood ratio of the thickness of panko to pork. Well balanced without one component taking over the other too much texturally.
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There are two options for rice, plain Japanese round-grained rice or a mixed grain rice 五穀飯. I opted for the mixed grain rice which consisted of Japanese rice, barley, black glutinous rice, brown unpolished rice and millet of course! Rice, like the cabbage greens was refillable and I had 4 servings of it! *burp* well… the bowls are really quite small… at least that is how I cheat console myself!
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Another highlight of the meal, despite being a small detail is the soup which accompanied the teishokus. Tonjiru 豚汁 was served instead of the run-in-the-mill misojiru. Ingredients like sliced pork, onions, burdock, carrot, spring onions and daikon was in such abundance that there was hardly any soup! Not that we are complaining of course.  The slight regret is that the soup is not refillable!

On the whole, we are very impressed with the quality of food served at Anzu. Do note that most of their stores are strictly walk-ins and do not accept reservations. So do expect to queue a bit but generally the crowds do move quite fast. They open at 11 am for lunch and we’d reached at 11.30 pm. Didn’t have to wait for very long as some of the diners from the first round were already starting to make their exit as we were there. But the queue is always there, only a matter of long or short. It stretched quite a bit as we were leaving an hour later after a very very gratifying meal as can be seen in the second photo in this post. Avoid the lunch and dinner time crowd if possible. Quickly adding this to our list of favorites, yes we would definitely be back again! Toldja we are creatures of habit…

あんず九州杏子日式猪排 Anzu Katsu Speciality

復興店- 台北市復興南路二段 271 2 號‧02-2701-0298‧營業時間:每日  AM11:00~PM21:30
南京店- 台北市南京東二段
63 號‧02-2537-3767‧營業時間:每日  AM11:00~PM21:30
阪急店- 台北市信義區忠孝東路五段 6 號‧營業時間:每日  AM11:00~PM21:00( 統一阪急店 basement)
SOGO 復興店- 台北市忠孝東路三段 300 10 樓(SOGO 百貨復興店 10F)
SOGO 天母店- 台北市中山北路六段 77 8 樓(SOGO 百貨天母店 8 F)

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4 responses

  1. 鲸鱼蓝蓝蓝

    感谢分享,看起来都好好吃:)

    June 20, 2013 at 12:40 pm

  2. Very good food review written! Keep it up.

    June 20, 2013 at 12:55 pm

  3. 九州杏子日式猪排 do look crispy !!! nice. I want to eat already

    June 20, 2013 at 6:09 pm

  4. Pingback: 鼎泰豐 Ding Tai Fung @ Yong Kang, Taipei | travellingfoodies

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