Misokatsu Sanwa

Founded in 1963, Misokatsu Sanwa is now run by second-generation owner Atsuko Nagaya, who carries on her father’s legacy. She learned the art of cooking by carefully observing her father’s every move, determined not to disappoint the customers who remember the original flavors. The restaurant’s most popular dishes are the Thick-Sliced Loin Misokatsu Set and the Fillet Misokatsu Set, both served with rice, miso soup, a generous portion of shredded cabbage, and pickles. At Misokatsu Sanwa, the cutlets are generously drenched in miso sauce — almost like a soup. “My father believed that people wouldn’t enjoy it if it wasn’t completely covered in sauce, and I’ve continued that tradition,” says Nagaya. The signature sauce is made using miso from Imokei, a brewery in Gifu City. For the finishing touch, a sprinkle of Japanese pepper adds a sharp, fragrant accent. The pepper gives the misokatsu a refreshing kick, balancing the richness of the sauce and enhancing the juicy flavor of the cutlet. The slightly sweet and savory miso sauce makes the rice and cabbage disappear in no time. The restaurant operates in two sessions — a lunch session starting at 11:15 AM and a dinner session starting at 5:30 PM, with a break in between. Since they close early once the rice and miso soup run out, it’s best to arrive early to ensure you don’t miss out.