Sauce Katsudon: Where to Eat, Prices & Hours (Fukui)

In Fukui, the cutlet is not bound with egg but dipped in sauce and laid directly over rice. Within the prefecture, katsudon often means this very dish. The ordinary egg bound version is distinguished by names such as tamago katsudon.

Highlights

The thinly fried cutlet is dipped in a sweet and savory sauce based on Worcester sauce. The rice and the sauce soaked cutlet pair beautifully, and some bowls stack two or three cutlets for a hearty serving. The dish is said to have been spread by a Western style restaurant opened by Masutaro Takahata, a native of Fukui. After returning from studying German cuisine, he is said to have presented sauce katsudon at a culinary showcase in Tokyo around 1913, and it later took root in Fukui.

Enjoying the Seasons

This classic dish can be enjoyed all year. Its bold seasoning makes it a good stop for a boost of energy when you are tired from a day of walking.

Access and Basic Information

A long established restaurant said to date to the Taisho era stands in Fukui City, and related and offshoot shops have spread throughout the prefecture. The thickness of the cutlet and the blend of the sauce differ by shop, so comparing them is enjoyable.

Practical Travel Notes

• A year round classic, it is easy to drop in on for a travel lunch or a quick bite.
• Some shops stack two or three thin cutlets, so portions vary by shop. Checking the amount and number of cutlets before ordering is reassuring.
• Popular shops crowd at lunch, so visiting off peak is a good guide.
• The sauce soaked cutlet goes well with rice. Some shops let you choose the rice portion, so adjust it to your appetite.

A Quick Tip

The thin cutlets go down easily, so make sure you are hungry before you order.

Practical Information for Your Visit

• Main area where it is served: Central Fukui City. Fukui City's official tourism website explains that Yoroppa-ken, regarded as the originator of the dish, was founded in Tokyo in the 45th year of the Meiji era (1912) and reopened in Fukui City in the second year of the Taisho era (1913). Branch shops have since spread, and as of 2025 there are 19 of them in the prefecture.
• Where to try it: Yoroppa-ken Sohonten (main store), 1-7-4 Junka, Fukui City / 11:00-19:50. Closed on Mondays (open when Monday is a public holiday) and Tuesdays. Tel: 0776-21-4681.
• Price guide: Sauce katsudon 1,180 yen, Paris-don 1,180 yen, special katsudon with three kinds of cutlet 1,380 yen.
• Access: About a 10-minute walk from JR Fukui Station. There is no parking lot, so drivers should use one of the paid parking lots nearby.

Note: Opening hours and prices vary from restaurant to restaurant.

(Sources: Fukui City official tourism website "Fukuiro," Yoroppa-ken Sohonten; and its feature article "An In-Depth Look at Yoroppa-ken Sohonten, the Originator of Fukui's Famous Sauce Katsudon")

Information Sources

This article is compiled from tourism information for Fukui Prefecture and from information published by each restaurant. Prices and menus vary by restaurant and are subject to change, so please check each restaurant's official information for details.

Sightseeing Checklist

• Budget guide: Affordable, at around 1,000 yen per bowl
• Where to eat it: Western-style restaurants and diners in Fukui City (look for the sauce katsudon sign)
• Recommended time of day: Both lunch and dinner. The portions are generous, so come hungry
• Avoiding the crowds: The originating shop and other popular restaurants get busy at lunchtime, so try shifting your visit outside peak hours
• Enjoy it together with: A taste comparison with Echizen oroshi soba, and a stroll around the streets of Fukui