Swine, pig, H1N1, it's all tonkatsu to me: Part I

So we finally made it to the place that probably tops the "Days to book ahead" restaurants list. We booked around two months ago for a weekday booking. If you're the spur of the moment type, fear not, you can still get in if you line up for like, an hour. They have a branch in Tsim Sha Tsui which isn't as bad booking-wise, but this is the one people rave about so here we were.