Week in Reviews

Here's an early look at Kimukatsu by Tasting Table, where editor Garrett Snyder breaks down the multi-layered katsu now serving in Culver City. Says Snyder, "When the finished cutlets are dipped in tonkatsu sauce (a sweeter, thicker cousin of Worcestershire), it's easy to see why they caused hour-long waits when the chain first debuted in Japan." Also, "one variety gushes molten yellow cheese from its center while another comes splashed with tangy ponzu and a chunky house-made tartar sauce." The full menu is still awaiting a beer & wine license before debut. [TT]