Huge Hiroshima-style fried fresh oysters with bold ingredients   Pork cutlets pale in comparison

Text & Photos /Orange Dog Loves Candy

Food is the paramount necessity of the people. Beyond simply filling our stomachs, different foods hold unique meanings in different seasons. For example, we associate zongzi with “success in exams” (包中), use pineapples during prayers to signify “prosperity” (旺来), and see rice cakes as a symbol of “rising step by step.” Different countries also attach distinct meanings to food. Take Japanese pork cutlets, for instance. Their Japanese name, とんかつ (tonkatsu), sounds identical to 勝つ (katsu), meaning “victory.” As a result, eating pork cutlets before a competition or exam is believed to bring success. But that’s just a fun aside :) When it comes to Japanese pork cutlets, my first thoughts are always of Kinki and Shabushabuken, as they’ve elevated the dish to a whole new level. Since then, pork cutlet restaurants in Taiwan have pretty much followed their lead. Recently, in Tainan, thanks to a friend’s birthday celebration, I discovered [Kogizou Japanese Pork Cutlet Specialty Shop], which is just as good as—if not better than—those two.

If there weren’t cars parked out front, the place could almost pass for a quiet Kyoto street, reminding me of the residential area around Ichijoji. There weren’t many people around, just peaceful silence. (Though they don’t have nearly as many motorcycles parked on the sidewalk XD)

The entire wooden facade is quite beautiful, mysterious like a high-end Japanese ryotei, with only a small entrance and a display case of model dishes giving a glimpse inside. I’ve always liked Kogizou’s main branch—even though the prices are high, the quality and abundance of ingredients make it worth it. I was pleasantly surprised and excited to find they’ve spun off their pork cutlet offerings into a standalone specialty shop.

The interior space is actually quite spacious. Since pork cutlets are a relatively casual dish, I assume the layout leaves plenty of room for movement.

The design still emphasizes Japanese-style refinement and comfort. The number of tables isn’t as many as I initially expected, avoiding that cramped, oppressive feeling. For a city-center restaurant, this kind of space utilization is quite rare. Coupled with the lighting, it gives off the same upscale ryotei vibe I felt at the entrance.

This little corner is perfect for solo diners. A solid wood table paired with a few lamps, facing the garden outside the glass window. Everyone here seems to instinctively keep their voices low—it might just be a coincidence, though.

The menu options here are actually quite diverse. While pork-based fried dishes dominate, the prices are slightly higher. But after eating here today, I found it really worthwhile—at least it’s immediately made my list of go-to pork cutlet spots.

There are just too many choices to try everything in a single visit.

At the very least, the curry is already on my list for next time. But let’s take a quick look at the menu first.

[Shredded Cabbage / Complimentary / Refillable]
This has basically become a staple side dish. You need a big pile of cabbage to cut through the richness and feel satisfied.

They provide three dipping sauces on the side—[pork cutlet sauce, Japanese-style sauce, and sesame sauce]—which you can mix into the cabbage. Just this cabbage dish alone is enough to fill me up halfway whenever I eat pork cutlets here.

Their sesame sauce is particularly great—rich and aromatic, with a deep, slightly sweet and mildly tangy flavor. It’s truly a cabbage’s best friend.

They also serve two other small sides that can be ordered additionally. Today’s were [braised kelp and shredded burdock]. I really like the kelp. I read in other reviews that pickled tomatoes aren’t always available, and sadly, they weren’t today (tear).

[Hot Tea / Complimentary]
Served in thick ceramic cups, the warm tea is comforting to sip while waiting for the main course. They’re also quite diligent about refilling it—I didn’t even notice I’d finished it until the staff already had.

[Vegetable Tempura / 150 TWD]
It includes enoki mushrooms, bell peppers, sweet potatoes, shiitake mushrooms, and snow peas. The presentation is lovely, and it’s pretty tasty, especially the enoki mushrooms. But compared to the more generous main dishes below, this one feels a bit light on content. Probably the only slightly weaker dish of the day.

[Special Japanese-Style Fried Chicken Set Meal / 280 TWD + 10%]
In addition to the cabbage and small sides, this set includes miso soup, rice, and dipping sauce.

There’s also a sesame mortar included, so you can grind your own sesame seeds and sprinkle them over the rice.

The sesame is fragrant, and paired with the deliciously textured white rice, it’s an essential soul of any Japanese set meal. I’m not sure if it’s Koshihikari or another premium rice variety, but the slightly sticky, sweet, and glossy grains are really good.

The miso soup isn’t as salty as the kind you’d get in Japan. It has large chunks of tofu and a slightly Taiwanese-style sweetness.

The fried chicken is made with chicken thigh meat, marinated and coated in a not-too-thick crispy batter. One bite reveals tender, juicy meat. I’ve always thought Taiwanese fried chicken is way better than what I’ve had in Japan. The dipping sauce, if I remember correctly, has a hint of lemony mustard—its sweet, refreshing flavor pairs perfectly with the chicken.

[Thick-Cut Pork Cutlet with Scallions and Mashed Radish / 160g / 290 TWD + 10%]
A generous pile of mashed radish tops the thick-cut pork cutlet, with the golden crust peeking through. The crispy coating on the outside is absolutely captivating.

The bread crumbs stood up straight, resulting in a crispy yet non-greasy texture that tightly wrapped around the tender black pork inside. To be honest, Taiwan’s black pork completely outshines pork raised in other countries, which is why I absolutely love it.

The pork cutlet uses the leaner loin part, which has less marbling but offers a firm yet tender, springy chew.

Remember to add a bit of Japanese-style sauce—the refreshing sweet-and-sour flavor that seeps into the cutlet makes it even better.

[Special Mozzarella Cheese Meat Roll Set Meal / 310 TWD + 10%]
I actually tried to keep this meat roll in place, but look how the cheese just keeps oozing out from the cut. The pork inside is loin cutlet, wrapped with mozzarella cheese, enhanced with seaweed and plum for extra flavor.

I highly recommend eating one while it’s hot—that’s when you can truly appreciate the wonderful combination of the rich, half-melted cheese and the pork. The plum sauce used here is a Japanese variety, with a slightly tangy and salty taste that blends surprisingly well. Overall, compared to typical Taiwanese cheese pork cutlets, this one offers a more impressive depth of flavor.

[Filet Pork Cutlet Trio Sea-and-Land Set Meal / Filet pork cutlet 120g + Special Fried Prawns + Crispy Bream Belly / 380 TWD + 10%]
This dish is definitely the highlight of the day—both the most generous in portion and the most tempting in flavor.

Just look at the three fried items generously plated along with rice and miso soup, and you can practically feel the wave of happiness. The filet pork cutlet uses black pork tenderloin, with a texture that’s both springy and tender, plus a touch of sweetness from the meat juices.

In recent years, as pork cutlets have become more refined, even the bread crumbs have had to step up their game.

Crispy yet light, without any heavy greasy aftertaste—that’s the best way a fried dish can be.

The special fried prawns are made with top-grade Taiwanese grass shrimp, which are shelled before breading. They retain the firm, springy texture of the shrimp meat, and the natural sweetness tastes almost like the shrimp has been lightly grilled. Plus, they’re huge.

The bream belly is very tender, and you get two generous pieces to make up for it. But honestly, the first two fried items were so amazing that if you’re not worried about the budget, this set is really worth ordering. Paired with white rice, it’s pure satisfaction.

[Hiroshima Fresh Oysters / 5 pieces / 250 TWD + 10%]
In previous years, my most anticipated dish was Shengbo Hall’s seasonal oyster set meal, but today, the giant fresh oysters from Xiao Jizang really surprised me. Each oyster is as big as a dumpling, with only a thin layer of crispy batter on the outside. When you take a bite, please go ahead and take a big, hearty bite.

You’ll instantly feel the full force of the Pacific Ocean bursting in your mouth, as if sperm whales are swimming and tumbling between your lips and teeth. They’re really big and substantial, and the restaurant doesn’t limit this dish to a specific season. I asked the staff about it, and basically, the ingredients are available year-round, though they’re at their best around this time. If they’re occasionally smaller, they’ll still make sure the weight is sufficient. This is truly a hidden must-order delicacy!!

[Imported Japanese Strawberry Soda, Green Tea Cola, Melon Soda, Maneki Neko (Lucky Cat) Soda / Each 90 TWD + 10%]
These are Japanese drinks that are relatively rare in Taiwan, but they’re quite common in Japanese convenience stores or vending machines. The fruity sodas have unique fruit flavors and playful colors, and the green tea cola actually has a bit of sencha tea taste to it.

As for the Maneki Neko soda, I’m no stranger to it since I bought several bottles during my trip to Japan last year XDD. The Japanese really have a distinctive approach to drink design, and the flavors are quite fun to try.

[Meiji Mango Ice Cream / Included with the set meal]
This is the dessert after the meal—a generously scooped ball that perfectly captures the sweet summer mango aroma of May. Ending this meal with this delicious ice cream is the perfect finale.

I didn’t expect such an amazing experience from Xiao Jizang, since I’ve been to quite a few pork cutlet shops before. But from the appearance to the interior decor, down to the exquisite presentation of every dish, today’s experience was highly satisfying. Just the attention to detail on something as subtle as the bread crumbs for each fried item shows their dedication. Aside from the star pork cutlet, I especially recommend the unexpectedly amazing Hiroshima fried fresh oysters. Such hearty and substantial ingredients completely surpassed my previous impression of Shengbo Hall’s fried oysters, instantly becoming my favorite of the day!! If you also love pork cutlets, Xiao Jizang is definitely a great restaurant to consider!! (PS.. they seem to have business lunches at noon…)<饭可以参考就是，比定食还划算一些)

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【Xiao Jizang Japanese Pork Cutlet Specialist | Health Road Baseball Stadium │ Central District】
Address: No. 188, Section 1, Health Road, West Central District, Tainan City (Opposite Tainan Baseball Stadium)
Contact Number: 06-2149988
Business Hours: 11:00 AM ~ 2:00 PM + 5:30 PM ~ 10:00 PM
Note: Open all day on holidays. A 10% service charge applies. Reservations are recommended.
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