Nakagawa Masashichi Shoten Shibuya
Misokatsu and miso kushi-katsu is tonkatsu (deep-fried pork) served with a Hatcho miso-based sauce.
Its origins lie in kushi katsu (deep-fried crumbed meat on skewers) dipped in doteni sauce (sweetbread cooked in red miso), which was served at hawker stands. Over the years, the sauce evolved into a Western-style sauce although still made with miso. Today there are essentially two types of miso katsu - the lighter flavored version served at hawker stalls, and the slightly richer Western-flavored version.
The term for katsu originates in the French culinary term "cotelette", but was pronounced in Japan as katsuretsu (cutlet).
The dish was introduced into Japan during the Meiji Period, and initially referred to veal cutlet, but a pork cutlet dish was devised at Renga-tei, a Western-style restaurant in Ginza, Tokyo, and evolved into a Japanese-style meal that gained popularity in the country.
By public transportation
5-minute walk from exit 4 of Yabacho Station (Meijo subway line). (341 meters from the station). 5-minute walk from exit 9 of Kamimaezue Station (Tsurumai subway line).