Hondon
Hondon
Hondon
15 Eonju-ro 115-gil, Gangnam District, Seoul, South Korea
4.6
Bone Sirloin FRENCH RACK
French Rack is also called bone-in sirloin and is a cut that yields only a few pieces from one pig. It has a good balance of lean and savory fat, enhancing its tenderness and flavor. In "Hondon", bone-in sirloin katsu is served using 'Nanchukmatdon' and 'Uri Heukdon'. ★ Sirloin cut includes fat.
Sang Ribu Rosu (Premium Bone Sirloin)
상리브로스 (상뼈등심)
Special Bone Sirloin Cutlet This bone-in sirloin cut includes gabrisal, pork belly, shrimp살, sirloin, and rib, totaling 5 cuts, offering a tender and savory flavor.
This is a premium katsu that includes 5 special cuts from the bone-in sirloin, such as gabrisal and shrimp살. You can enjoy the deep flavor of the meat attached to the bone and the texture of various cuts simultaneously. Dipping it in salt or sauce will enhance the meat's flavor.
₩28,000
≈ $19.00Ribu Rosu (Bone Sirloin)
리브로스 (뼈등심)
Rib Roast Katsu Bone sirloin cutlet This bone-in sirloin cut includes pork belly, sirloin, and rib areas, offering a tender and savory flavor.
This katsu is made by deep-frying the entire bone-in sirloin. It includes the pork belly and rib areas, allowing you to taste the savory fat and tender meat together. You can hold the bone and gnaw on it or cut it to eat.
₩21,000
≈ $14.00Sang Ribu Rosu (Premium Bone Sirloin)
상리브로스 (상뼈등심)
Special Bone Sirloin Cutlet This bone-in sirloin cut includes gabrisal, pork belly, shrimp살, sirloin, and rib, totaling 5 cuts, offering a tender and savory flavor.
This is a premium katsu that includes 5 special cuts from the bone-in sirloin, such as gabrisal and shrimp살. You can enjoy the deep flavor of the meat attached to the bone and the texture of various cuts simultaneously. Dipping it in salt or sauce will enhance the meat's flavor.
₩27,000
≈ $18.00Ribu Rosu (Bone Sirloin)
리브로스 (뼈등심)
Rib Roast Katsu Bone sirloin cutlet This bone-in sirloin cut includes pork belly, sirloin, and rib areas, offering a tender and savory flavor.
This katsu is made by deep-frying the entire bone-in sirloin. It includes the pork belly and rib areas, allowing you to taste the savory fat and tender meat together. You can hold the bone and gnaw on it or cut it to eat.
₩20,000
≈ $14.00WOORI BLACK PIG
The National Institute of Animal Science researchers restored pure native pigs over 20 years from 1989, and by crossbreeding the flavorful native pigs with the fast-growing Duroc breed, they created 'Uri Heukdon'. It is preferred for its red and chewy texture. ★ Sirloin cut includes fat.
Sang Rosu Katsu (Premium Sirloin)
상로스카츠 (상등심)
Special Roast Cutlet This cut, which is a small portion from the sirloin, includes the sirloin flap, gabrisal, and sirloin, offering a more diverse and rich flavor than regular sirloin.
This tonkatsu uses a special cut from the upper part of the sirloin where the gabrisal is attached. It has a richer savory fat flavor and a more diverse texture than regular sirloin. It is rich in juices and delicious even with just salt.
₩18,000
≈ $12.00Kata Rosu Katsu (Neck)
카타로스카츠 (목심)
Limited Menu Shoulder Roast Cutlet It has a small amount of fat between the muscle membranes, providing a good flavor and tender texture.
This is a katsu made by frying the pork neck cut. The fat between the muscle membranes melts, allowing you to experience a deep meat aroma. It is characterized by its chewy yet tender texture and is a delicacy. It is best enjoyed while warm.
₩22,000
≈ $15.00Rosu Katsu (Sirloin)
로스카츠 (등심)
Roast Cutlet This cut includes thick back fat, offering a savory and flavorful experience.
This is a tonkatsu made from the most popular sirloin cut. The thick layer of fat at one end adds a savory flavor. Enjoy the harmony of crispy coating and moist meat.
₩15,000
≈ $10.00NAMYOUNG BERKSHIRE
'Namyeong Berkshire' has been exclusively raising Berkshire pigs since 2004, the first in Korea to import them from the US. They are from a family farm that has specialized in raising pigs for three generations since the 1980s. Berkshire pork is tender and has a good color. ★ Sirloin cut includes fat.
Sang Rosu Katsu (Premium Sirloin)
상로스카츠 (상등심)
Special Roast Cutlet This cut, which is a small portion from the sirloin, includes the sirloin flap, gabrisal, and sirloin, offering a more diverse and rich flavor than regular sirloin.
This tonkatsu uses a special cut from the upper part of the sirloin where the gabrisal is attached. It has a richer savory fat flavor and a more diverse texture than regular sirloin. It is rich in juices and delicious even with just salt.
₩17,000
≈ $12.00Chateaubriand (Tenderloin)
샤돈브리앙 (안심)
Hire Katsu Fillet Cutlet This is the most finely textured cut, known for its light and tender texture, and full of juices.
This katsu is made using the most tender center part of the tenderloin (Chateaubriand). It is lean with little fat and boasts an extreme tenderness that melts in your mouth. Recommended for those who prefer a soft texture.
₩17,000
≈ $12.00Rosu Katsu (Sirloin)
로스카츠 (등심)
Roast Cutlet This cut includes thick back fat, offering a savory and flavorful experience.
This is a tonkatsu made from the most popular sirloin cut. The thick layer of fat at one end adds a savory flavor. Enjoy the harmony of crispy coating and moist meat.
₩14,000
≈ $10.00Minced Meat Cutlet
멘치카츠
Minced Meat Cutlet Sirloin and tenderloin are finely minced with onions, mixed with a special sauce, and deep-fried to fully enjoy the juices.
This katsu is made by mincing sirloin and tenderloin, mixing it with onions and a special sauce, and then frying it. With each bite, rich juices burst out, and you can enjoy its tender texture and savory flavor.
₩14,000
≈ $10.00Place Information
Contains Dairy
Peanut Allergy
Contains Fish
Contains Shellfish
Gluten Free
Vegan Options
Need dietary or allergy information?
4.6
11 customers praised this place. (Google)
15 Eonju-ro 115-gil, Gangnam District, Seoul, South Korea
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