When you are served with Yabu's signature Katsu, you can tell the difference right away- the katsu is so crispy on the outside and soft on the inside, you can slice it with chopsticks. The secret lies in Yabu's fresh, quality ingredients, and their method of cooking.
The coating is made from fresh panko (Japanese breadcrumbs), everyday in-house, ensuring that the bread flakes are long, light and crispy.
The oil is 100% natural canola oil, which contains omega 3, zero trans fat and zero cholesterol. This oil keeps the breading crisp, while allowing flavors to come through.
The meat- Yabu uses local pork that comes from their trusted partners that is delivered fresh to their kitchen, never frozen. They also use Kurobuta, US premium pork, also known as the Berkshire Black Pig. This pork is heavily marbled, pink and known as the “kobe beef” of pork.
The seafood – for non-meat lovers, Yabu also sources fresh seafood both locally and abroad. The oysters are huge and succulent, sourced directly from Hiroshima Japan; their scallops are sourced from the United States. The result is authentic Japanese katsu, so delicious and soft, it literally melts in your mouth. Enjoy!