Jeonpo, Busan tonkatsu for a couple's late dinner before closing: Hets

"What should we eat tonight?" is basically a daily debate for my wife and me on the way home from work. We usually stick to home-cooked meals, but tonight we decided to treat ourselves to dinner out for once.

We headed to a place that's been buzzing as a tonkatsu favorite in Jeonpo-dong: Hets Jeonpo Branch (헷츠). It started out as a hot katsu specialist in Gwangalli, and the wait there is usually so long I never had the nerve to try it. But this time we went a little past the dinner rush, close to closing, and luckily got in without any wait at all!

Let me walk you through the interior, the menu, and an honest comparison of the Jeju black pork and YBD loin katsu we tried.

Hets Jeonpo Branch: location, hours, parking

• Location: 225 Jeonpo-daero, 2nd floor, Unit 201, Busanjin-gu, Busan (3-min walk from Jeonpo Station Exit 7)
• Hours: 11:10 ~ 20:30 (last order 15:00 / 20:00)
• Break time: 15:30 ~ 17:00
• Parking: no on-site parking (use the public lot near Jeonpo Station, present your parking ticket for ₩1,000 support)
• Other: takeout and group dining available, kids' chairs, waiting area provided

Black-and-silver interior with an open kitchen

The moment we stepped in, what struck us was how different this place felt from a typical tonkatsu joint — a stylish black-and-silver interior.

It's mostly set up with sleek bar seating, which makes it popular for solo dining in Jeonpo-dong, and also just the right vibe for a cozy date.

What I liked most, though, was the clean, well-organized open kitchen. You can watch the chefs prepping and cooking the cutlets right in front of you from start to finish, and the kitchen was spotless. Being able to see that level of hygiene firsthand made the whole meal feel more reassuring.

The bar seats even had a fun little extra — a service where you can request songs to be played, which added a nice touch.

Two cuts: Jeju black pork and YBD

A standout feature of Hets Jeonpo Branch is that it offers two kinds of pork: Jeju black pork (Tamna black pork · Nanchuk-mat-don) and YBD (spotted pig).

Since we came late in the evening, the limited-quantity top loin katsu was unfortunately sold out, so we ordered one Jeju black pork loin katsu and one YBD loin katsu instead.

How to enjoy HETZ katsu best

• Try the first bite without sauce to taste the cutlet on its own
• The wasabi is quite spicy, so pair it carefully with the katsu
• Dip lightly into the pink salt next to the katsu
• Use the pepper grinder on the table and adjust to taste
• Use the truffle oil dropper and add just the right amount

* If you need 'silbi kimchi,' just ask the staff. * All food except the katsu itself (side dishes, soup, rice) can be refilled — feel free to ask. * If you write a Naver review, you get free boneless karaage (2pcs) or a soft drink (please use a card under your own name for fair operation).

How was the Jeju black pork loin katsu?

A loin katsu defined by its chewy texture, deep savoriness, and smoky char.

The first bite had a subtle smoky aroma that I could really feel. The black pork's characteristic savory fat layer and juicy meat worked together, and the flavor kept building the more I chewed. Thanks to that smokiness, it never felt greasy — I enjoyed it all the way through. The difference wasn't huge, but compared to the YBD, it felt a bit more well-done.

Two or three drops of truffle oil is the key

The real key to enjoying the tonkatsu at Hets Jeonpo Branch at its best is the truffle oil placed on every table. After enjoying the pure flavor of the meat with the basic salt, fresh wasabi, or house tonkatsu sauce, I strongly recommend dropping two or three drops of truffle oil onto the cut surface of the katsu.

It paired incredibly well with the truffle oil — the moment you drizzle it on, the whole flavor shifts. Truffle oil with salt, highly recommended. The wasabi and the regular sauce were tasty too. Still, the truffle was on another level entirely.

YBD loin katsu: a textbook crispy-outside, juicy-inside

A premium spotted-pig loin katsu with clean, tender meat.

If the Jeju black pork's charm was its smokiness and chew, the YBD loin katsu was a textbook example of crispy outside, juicy inside. The meat itself was so tender and clean-tasting that I could enjoy it fully without ever feeling heavy.

Here too, the truffle oil was the kicker. As the subtle truffle aroma spread through the savory juices and crispy coating, the whole flavor of the katsu was upgraded to a completely different level. My wife and I both said we'd definitely come back just for this truffle oil combination — it was that satisfying a finishing touch.

The spicy miso soup served alongside, along with the salad topped with a corn-flavored dressing, also paired wonderfully with the katsu.

In summary

• A clean, hygienic open kitchen
• Smoky Jeju black pork and tender YBD loin katsu
• The flavor-boosting kick of truffle oil