Europe-ken — Restaurant in Fukui

If there’s one dish that defines Fukui’s local flavor, it’s the legendary Sauce Katsudon. And there’s no better place to try it than Europe-Ken Sohonten, the birthplace of this iconic dish.

The set arrived looking deceptively simple: a bowl of rice topped with thin, tender pork cutlets soaked in a house-made Worcestershire-based sauce. But the moment I bite into the crispy-yet-juicy cutlet, I was hit with a nostalgic, savory-sweet depth that’s distinctly European-Japanese (?) in character — a perfect fusion. Unlike the heavier tonkatsu I usually find elsewhere, this version was thinner, lighter, and perfectly balanced with the tangy sauce, making each bite addictive.

The meal was rounded out with shredded cabbage drizzled in creamy dressing, a refreshing contrast to the katsudon, along with miso soup and pickles to cleanse the palate.

Dining here is more than a meal — it’s a taste of Fukui’s...

Sauce Katsudon is one of the most famous dishes in Fukui Prefecture. Essentially, it consists of fried, breaded pork cutlets, covered in a sweet, savory Worcestershire-like sauce, over a bed of rice. Europa-ken claims to be the first restaurant to serve it in Fukui, opening in January 1924 on Katamachi Street in Fukui City, Fukui. This was my first visit to the main store. I was greeted warmly and I ordered the ever-popular Katsudon Set for 1150￥.

The bowl had three slices of finely-breaded katsu and lovely, fluffy rice. While they were already soaked in flavor, for more of that rich sauce, you can dip the katsu in it or pour it over; there is no wrong way to enjoy it. Either way, the set was well worth the price for tasting the original Sauce Katsudon.

Now, would I say this is the best Sauce Katsudon in all...

[APR 2014] Second visit. I entered the restaurant at 2:30 p.m., but at least the first floor was full. Even though there are other branches, it was incredibly popular. I ordered the katsudon set (1,080 yen).

It's delicious, as expected! The coating made with ultra-fine breadcrumbs was crispy, and the inside was juicy! The acidity of the Worcestershire sauce added a nice accent.

I could hear the sound of meat being pounded in the kitchen, but when I ate it, it didn't feel like it had been pounded and stretched, but was as tender as chicken. Of course, I couldn't feel any tendons either. I finished it in no time!

Looking at the menu, it seems that there are 18 branches (at that time). It's a respectable katsudon...