Demi-Katsu Don: Where to Eat, Prices & Hours (Okayama)

Demi-katsudon is an Okayama specialty consisting of a freshly fried pork cutlet placed over rice and topped generously with demi-glace sauce. It is said to have begun when Nomura Saichiro, founder of the Okayama restaurant "Ajitsukasa Nomura," was so impressed by the demi-glace sauce he tasted during his training at the Imperial Hotel in Tokyo that he devised the dish, serving it from the restaurant's opening in 1931. Locally it is so well established that "katsudon" alone refers to this demi-katsudon.

Highlights

A rich demi-glace sauce concentrating the flavor of beef clings deliciously to the crisp coating and juicy pork. The standard style places boiled cabbage beneath the cutlet and scatters green peas for color. Some shops also add a raw egg on top. Completely different from the sweet-and-savory egg-bound katsudon, it has a Western-cuisine-like flavor.

Seasonal Enjoyment

Though enjoyable year-round, it is especially popular in winter when it warms the body. Even in summer when appetite wanes, the rich sauce keeps you eating.

Access and Basic Information

Starting with the founding shop "Ajitsukasa Nomura" (now "Katsudon Nomura"), you can enjoy it at Western-style restaurants and diners around JR Okayama Station. Many shops are within walking distance of the station, so you can drop by between sightseeing.

A Quick Tip

The cabbage beneath the sauce adds a refreshing touch. Since the flavor is rich, it is best to tackle it on a good empty stomach.

Practical Travel Notes

• Origins: It is said to have been devised in 1931 by the founder of Okayama's "Ajitsukasa Nomura," inspired by the Imperial Hotel's demi-glace sauce. The sauce recipe is a secret handed down from the first generation.
• Where to try it: In addition to the founding shop "Ajitsukasa Nomura" (now "Katsudon Nomura"), it is served at Western-style restaurants and diners around JR Okayama Station.
• Price guide: Many shops price a bowl around 1,000 yen, though this varies by shop and portion.
• Serving style: The standard style lays boiled cabbage beneath the cutlet and scatters green peas; some shops add a raw egg on top.
• Trip pairing: Many shops are within walking distance of Okayama Station, convenient for a meal between sightseeing.

Practical Information for Your Visit

• The restaurant where it began: Katsudon Nomura (1-10 Heiwacho, Kita Ward, Okayama City / 086-222-2234). Open Tuesday to Friday 11:00-15:00, and on Saturdays, Sundays and public holidays 11:00-14:30 and 17:00-20:30. Closed on Mondays (the following day when Monday is a public holiday), with no parking.
• Access: About a 10-minute walk from JR Okayama Station, or about 20 minutes by car from Okayama IC on the Sanyo Expressway.
• Other restaurants that serve it: There are also restaurants in the Omotecho area in central Okayama City; Gaho (1-7-1 Omotecho) and Shokudo Yamato (1-9-7 Omotecho) are both closed on Tuesdays.
• Points to note: As the restaurant where the dish began is closed on Mondays, it is reassuring to have another restaurant in mind if you are visiting Okayama on a Monday.

* Opening hours and prices vary from restaurant to restaurant.

(Sources: Okayama Kanko WEB (official) "Katsudon Nomura", Okayama Kanko WEB (official) Oka-tabi "Four Okayama demi-katsudon to really sink your teeth into: Okayama local gourmet")

Information Sources

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

Sightseeing Checklist

• Budget guide: From around 1,000 yen a bowl
• Where to eat it: Western-style restaurants and diners in Okayama City
• Best time of day: Mainly at lunchtime, when you want a hearty meal
• Avoiding the crowds: Popular places are busy at lunchtime, so shift your timing
• Combine it with: The rich demi-glace sauce, Okayama Korakuen Garden, and a stroll around Okayama Castle