If kurobuta = wagyu then Kagoshima pork = Kobe beef. Superb marbling, deep fried for the perfect amount of time so the cutlet is not soggy with oil but the fat in the pork is rendered nicely so it's not stringy and rubbery. With the generous serving of mentaiko on the top, every bite is a party of briny umami and a complex pork flavor in your mouth! #burpple