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The Story of How Rare Pigs, Shipped at a Rate of 100 per Month, Are Now Lined up at Matsuya Ginza. the Management Philosophy of the Fourth Generation Who Overturned the Image of "3k" and Raised "Miyaji Pork"
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1 Articles
"Wow, it's so tender!" I exclaimed when I first tried Miyaji Pork tonkatsu at a restaurant in Zushi. The tenderloin was incredibly tender, the loin not greasy or smelly, and the umami of the meat itself quietly spread throughout my mouth.
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