[updated 2025] Cotolettadon is a pork cutlet that is .The name Cotolettadon is combined of two words: Cotoletta means cutlet in Italian and Donburi is a classic Japanese bowl dish. Katsudon is already a dish rich with regional identity — from classic soy-dashi simmered versions to Niigata’s own tarekatsu. But now, a new contender has entered the donburi stage: Cotolettadon, a creamy, garlicky take on katsudon that borrows its heart from Italian culinary roots.
Appearance: What makes this unlikely katsudon stand out is its Golden-brown pork cutlet with a delicate char, creamy paitan garlic herb sauce. Beneath is separately cooked eggs with paitan speckled with herbs. The sauce that completely covers the eggs is pooling generously around the chicken like a cozy blanket. A light drizzle of sauce over the top ties the dish together visually, while a sprinkle of chopped parsley adds a final pop of fresh green. The garnishes are a bright mix of finely chopped parsley, diced red pickles, and slender slices of cooked purple onion that keeps its color heightens the presentation of this dish.
Characteristics: The Pork Cutlet, Sliced Pork Cutlets that are Breaded with Powdered Cheese and Bread Crumbs to have the end result be a crispy golden form that has some dark spots. The Pork Cutlet itself is marinated in a cream based sauce to add a creamy flavor to the pork and is enhanced with garlic, herbs, or spices added to the marinade. The marinade also creates moisture retention and helps the fat in the heavy cream keep the chicken moist during deep-frying, preventing it from becoming dry and tough. It ultimately makes the cutlet more salty, cheesy, creamy, and tender.
The Sauce: The marinade is then combined with a paitan broth that is cooked until it is a gravy like consistency. The sauce is a rich and savory and is used as a component to highlight the Niigata Rice.
A Blend of Niigata Katsudon
When you think of katsudon, the first images that often come to mind are crispy pork cutlets, eggs, and a savory sauce simmering over a bowl of rice. However, in Niigata Prefecture, a unique variation of this beloved dish is hidden in the countryside home — Cotolettadon or Paitan Sauce Katsudon. This dish not only is part of the Katsudon collection of dishes, but also uses Niigata comfort food of Tarekatsu while carrying with it a fascinating influence from Italian culinary traditions. Katsudon didn’t come from one person or one place. Instead, it grew out of different inspirations across Japan — Western cutlets, leftover-kitchen ingredients, and regional flavor traditions. Today, it’s more than just a dish — it’s a mirror of regional food identity. Just like ramen has local types, katsudon does too.
Searching Niigata's Paitan-inspired Sauce Katsudon
The Cotolettadon in Niigata begins with an intriguing Italian connection and its origins are unknown. But it is said that a Japaneses chef who spent time was training in the culinary arts in Tokyo had returned and made the dish after being inspired by eating the Paitan broth he had when visiting home and encountered Uzumaki Ramen. The traditional Katsudon and Tarekatsu would have another donburi to add to the fray the Cotolettadon. It doesn’t appear in guidebooks or tourist brochures. You won’t find it trending on gourmet blogs. But if you spend enough time in Tokyo’s backstreets, or sit at the right counter with the right chef in the right mood, you might just hear about it.
Where do we think could make a great Cotolettadon?
As a limited-time bowl Cotolettadon could be popularized with Uzumaki Ramen and their Signature creamy paitan broth and used as a take-out donburi for those who dine in or as a stand-alone dish. By incorporating a dish like this, they're staying within the bounds of their brand's flavor identity, doesn't feel out of place, and retains many Niigata elements popular to ramen while adding rice. It would spark curiosity because it’s not something diners would typically expect from a katsudon and maybe if they try it they will come back for a oyakodon or ramen next. It just could be the perfect place in Niigata to showcase both the love of Paitan and a destination for Katsudon lovers looking for something strikingly different.
Uzumaki Ramen – A Modern, Rich Ramen Experience in Niigata
Uzumaki Ramen ウズマキラーメン [2024.9.1], located in 3-2-16 Benten, Chuo Ward, Niigata City, is a stylish and inventive ramen shop blending bold flavors with refined craftsmanship. It’s quickly becoming a go-to spot for locals and ramen lovers from further afield who want to try something both hearty and elevated. The shop is owned by darts bar VOLTeX in Minamiuonuma. He brings a flair for design and customer experience along with four female chefs from Niigata who are making a name for themselves crafting every dish by hand. The creamy chicken paitan broth was the result of serious trial-and-error by the owner, aiming for something that would stand out in Niigata’s competitive ramen scene.
Uzumaki isn’t just another ramen shop. It’s bringing intentionality and innovation to a comfort dish. By using ginger in the noodles and a sugar-free philosophy in its oyako-don, it reflects both wellness and craft. With a team of local female chefs and a visionary owner, Uzumaki contributes to the evolving Niigata food scene — one that celebrates regional pride with cosmopolitan style.
Lunch: 11:30 AM – 3:00 PM (Last order 2:30 PM), Dinner: 5:00 PM – 12:00 AM (Last order 11:30 PM). Instagram: @uzumaki_ramen025
Signature Menu Items:
Uzumaki Ramen – 900 yen: This is the star of the shop. A creamy, rich white chicken broth (toripaitan) is simmered for over 8 hours, delivering deep, concentrated flavor. The tare (base sauce) blends four types of tamari soy sauces for extra umami. The noodles are original, infused with ginger for brightness and bite. Toppings include:
Tender chicken chashu (roasted chicken), Menma (bamboo shoots), Green onions, Nori (seaweed)
Ultimate Oyako-don (Chicken & Egg Rice Bowl) – 900 yen (comes with soup)
A simple but powerful dish using just chicken and eggs. What makes it unique is that there is No sugar is added — sweetness comes naturally from the dashi stock. It’s served with the lid on, and guests are encouraged to wait one minute before opening it, letting the steam and flavors fully settle. Comforting, light, yet luxurious.
Add-ons & Drinks
Extra chicken: 200 yen, Menma: 150 yen, Extra green onions: 100 yen, Black oolong tea: 350 yen, Bottled beer: 600 yen.
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