‘Daiki’ was the full name when the owner-chef’s parents ran it as a teishoku restaurant. The second-generation owner-chef switched to specialising in tonkatsu. Pork from Kagoshima is deep-fried in salad oil to provide the batter with just the right crispness. His experience in Chinese cooking comes to the fore in the piquantly spiced mustard sauce He pays special attention to the rice, too, cooking it in small batches.