Tonsum Yeongdo Review: Busan's Best Pork Jowl Tonkatsu

Whenever I visit Busan, I'm always on the hunt for the city's best Japanese-style pork cutlets. Last time, I braved the legendary wait times at Tonshou for a taste of absolute heaven. This time, however, I set my sights on Yeongdo to track down a hidden champion that local foodies have been quietly raving about.

The name of this local gem is 'Tonsum'.

Tonsum

36, Namhang-ro 9beon-gil, Yeongdo-gu, Busan

Operating Hours

Weekdays: 11:00 AM ~ 7:30 PM

Break Time: 2:00 PM ~ 5:00 PM

Weekends: 11:00 AM ~ 7:30 PM

Break Time: 3:00 PM ~ 5:30 PM

*Closed every Monday

*Last order is 30 minutes before closing. On weekends, make sure to double-check break times on Naver Maps before visiting.

How to Get to Tonsum

Tonsum is located about a 10-minute walk from Nampo Station (Exit 8) across the scenic Yeongdo Bridge. The entire walk takes about 20 minutes. If you're driving, you can park at the 'Yeongdo Namhang Parking Lot' right next to the restaurant and receive a 1-hour free parking validation.

Yeongdo is highly famous for tourist hotspots like Huinnyeoul Culture Village and Taejongdae. While I've visited the island for those sights in the past, this was my very first time coming to Yeongdo solely for a food run. The immediate neighborhood around the restaurant is quiet and residential, with not many typical tourist attractions nearby. If you visit during the hot summer months, you might want to hop on a quick local bus instead of walking.

If you arrive and line up shortly before opening time, you can usually secure a table in the very first seating. A line started forming right as I was finishing up my meal, so timing is everything!

This place is officially certified by the Blue Ribbon Survey (Korea's equivalent to the Michelin Guide)! Any Busan local or true tonkatsu enthusiast knows about Tonsum. With so many heavy hitters in the Busan pork cutlet scene, it's hard to name an absolute number one, but Tonsum is consistently mentioned in everyone's top-tier lists.

The Interior

Stepping inside, the restaurant has a cozy, intimate layout with limited seating. I noticed a few other solo diners, which made me feel right at home. Best of all, the staff was incredibly warm and welcoming.

The Menu

Let's take a look at the menu. I spent a good minute debating between the Hana-katsu (premium pork neck) and the Toro-katsu (pork jowl) before finally deciding to order the pork jowl cutlet.

They also offer an incredibly tender Jirisan black pork tenderloin (Ansim-katsu) and their signature combination platter. Honestly, you can't go wrong with any of these choices—just pick your favorite cut!

While waiting for my order, I looked around the table. They have a helpful illustrated guide explaining how to pair your meat with five different condiments: wasabi, Maldon salt, fresh lemon, house-made kimchi, and truffle oil. It was a really thoughtful touch.

First up was a warm starter soup. I cracked some fresh black pepper on top and took my time savoring it. It had that nostalgic, sweet, and comforting flavor of old-school Korean-style Western diners.

Whenever I see a dropper bottle of truffle oil, I jokingly think of skincare serums—thankfully, I didn't drop any on my face! The Maldon salt crystals are also beautifully distinct, with large, delicate flakes compared to ordinary table salt.

The Toro-katsu (pork jowl cutlet) finally arrived, and the presentation was stunning! Look at that gorgeous, delicate pink hue in the center.

I've had grilled pork jowl countless times, but this was my first time experiencing it as a breaded cutlet. The panko crust was perfectly golden and crispy, and they drained it so masterfully that there wasn't a trace of excess grease on the plate.

They also serve a generous mountain of shredded cabbage. Deep-fried pork can get a bit heavy after a few bites, so having these fresh, crunchy sides makes a huge difference.

I was so eager to dig in that I barely took any photos! For the very first bite, you have to try it with just a light pinch of Maldon salt to appreciate the natural flavor of the pork.

I started with one of the smaller end pieces of the pork jowl.

Wow... the texture and flavor profile were completely different from any pork loin (Deungsim) or tenderloin (Ansim) cutlets I've ever had. It retained that signature, slightly bouncy, chewy texture unique to pork jowl.

Though I expected the meat to be somewhat firm, it melted away beautifully with every bite. Keeping the cook time to a precise medium rather than overcooking it was definitely the secret to this incredible texture.

Whenever I visit a new tonkatsu spot, I always like to order a side of curry. Mixing it with a bowl of fresh white rice made for the perfect savory accompaniment.

That was my experience at Tonsum, Yeongdo's premier tonkatsu destination. Even months after my visit, the distinct texture and rich flavor of that first bite of pork jowl katsu remain incredibly vivid in my memory. While the location is slightly off the beaten path, it is absolutely worth a detour if you are traveling near Nampo-dong or Jagalchi Market!