Katsudon
Best wine varietals
Brut Champagne
Brut Champagne's acidity and bubbles cut through the fried, savory flavors of katsudon.
Pinot Noir
Pinot Noir's light body and red fruit complement the pork without overpowering it.
Barbera
Barbera's bright acidity balances the richness of the fried pork and egg.
Albariño
Albariño's crispness and citrus notes refresh the palate alongside the dish.
Best cocktails with this
Cocktail Glass • Medium • 5 min
acid/fat — bright lime acidity cuts fried pork’s fat, cleansing and classic with soy-ish sauce.
Cocktail Glass • Easy • 5 min
acid/sweet — lemony sour lifts richness and refreshes between bites.
Highball glass • Medium • 10 min
bitter/smoke/acid — grapefruit bitterness and smoke play with umami and fried crust.
Collins glass • Medium • 10 min
herbal/acid/bubbles — mint and citrus refresh and cut fattiness; effervescent mouthfeel.
Highball glass • Easy • 5 min
acid/bubbles — clean lime fizz refreshes and lightens the palate against rich pork and egg.
Highball glass • Easy • 5 min
herbal/acid/bubbles — mint-lime profile brightens and balances savory-sweet sauce.