Dispensing with the pleasantries, my main turned out to be utterly fantastic.  The pork cutlet was typically breaded with panko, the same stuff that's used on most tempura.  What was so nice was upon my first bite, I could immediately taste and see the multiple layers of breading, the outside being crunchy, the inside grainy and moist.  Similar to preparing fried chicken, you often dredge the protein in flour, dunk it in milk or an egg wash, then get the second coat (panko bread crumbs in this case) on their just before deep frying the meat.  The miso soup and pickled vegetables, along with the steamed white rice and shredded cabbage, were just the perfect complements to the cutlet.  I believe the pork I had was from the loin, which seems to cost a tad more than the filet.  Maybe side by side the pork loin is a little more tender.