Originally owned by Hajime Sato of West Seattle’s sustainable sushi joint Mashiko, Katsu Burger in Georgetown shut down for a bit in 2014 before reopening under new ownership. All the recipes are still the same, and the burgers are still tonkatsu style: a beef patty (or chicken or pork cutlet, all growth hormone– and antibiotic-free) that is dipped in tempura batter, coated with panko, deep-fried, and served on a bun with cabbage, red onion, tomatoes, and pickles. And the mammoth Mt. Fuji burger—with multiple patties, bacon, cheese, and egg, and more—is still there, if you want to try to surmount it.