Ton Shou sits on Spring Mountain Road in Chinatown serving Japanese katsu that converts people who thought they knew fried pork cutlets until they tried thick moist meat slow-cooked to perfection.
The rosu katsu leads orders here with pork loin breaded and fried until golden, arriving at the table still steaming with a coating that stays impossibly crispy.
Tori katsu sando on fresh-baked matcha milk bread and crispy shrimp lollipops share a menu that splits between premium katsu service until 9 PM and an After Dark izakaya menu running from 6 PM to midnight.
Why Slow-Cooked Katsu Separates This From Vegas Japanese
The kitchen slow-cooks pork before breading and frying, creating cutlets that stay thick and moist inside while achieving that signature crispy exterior that defines proper katsu…