Michi-no-Eki Food Court

Katusai

Sangenton pork fillet cutlet is a type of Japanese dish made with a lean pork tenderloin from a special breed of pig called Sangenton. These pigs are raised on Japanese rice bran, which is said to contribute to their tender meat and rich flavor.

At Katusai they use this pork is pounded thin, breaded in panko breadcrumbs, and then deep-fried until golden brown. It is often served with shredded cabbage, tonkatsu sauce (a sweet and savory Worcestershire-like sauce), and Japanese mustard. The cabbage serves as a refreshing contrast to the richness of the fried pork. Tonkatsu sauce is a thick and tangy condiment similar to Worcestershire sauce, often drizzled over the cutlet.

Restaurant Maple

A Western-style restaurant using local ingredients prepared by a former hotel chef; The specialty flavour is Neapolitan. The sauce has a perfect combination of sweetness and sourness. They also have standard menus such as curry and hamburger set meals. We had the Soy Sauce Ramen noodles and Hamburger curry.

Stepping into a Japanese restaurant can be met with a surprising sight: a ticket machine instead of a waiter - a ticket machine is used at Maple. These seemingly intimidating devices, known as shokken machines, are a cornerstone of the Japanese dining experience, offering an efficient and unique way to order food. Shokken machines are more than just ordering tools; they represent a cultural phenomenon. They embody Japanese values of efficiency, order, and self-reliance. The process empowers diners to choose their meal independently, fostering a sense of control and personalization in the dining experience. Additionally, shokken machines eliminate language barriers, making dining accessible to everyone, regardless of their Japanese proficiency.