The deep-fried pork cutlet ($5) was moist enough, drizzled with tonkatsu sauce and served atop shredded, raw white cabbage. The grilled chicken skewers ($6) on the menu were replaced that night with a chicken breast cutlet to no complaint. However, the seven-spice grilled shrimp ($7) with sweet, pickled red cabbage, were enjoyed, but too hot for any spice but chili to came through.
The shredded carrot and daikon salad was a smart combination, the sweet vegetable and the hot radish, and we ordered extra portions of the edamame, boiled and salted soybean pods. Tight rolls of steamed spinach were topped with black sesame sauce — delicious. (The above were all $3.50.)
Desserts ($3.50) were a choice of litchee nut sorbet or fresh pomegranate. We were too full. No wonder.
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