The team behind Rushcutters Bay’s much-loved Bones Ramen is opening a second venue right next door on Bayswater Road – and it has just one dish on the menu.

Don’s Katsu, run by head chef Jake Riwaka and his brothers Connor and Kyle, is taking the art of simplicity a step further and fully committing to pork katsu. The only item you’ll find on the menu at Don’s is a katsu set created with care and top-notch ingredients.

The pork itself is free-range Berkshire from Bundarra Farm that’s crumbed in nama panko and fried, and served alongside a fennel and cabbage salad, rice, house-made cucumber pickles, smoked chilli, grated daikon, miso and a rich tonkatsu sauce that’s made from Bones’ ramen stock, which has been bubbling along since the doors opened two years ago. The set is available in two sizes – 120g ($26) and 200g ($32) – and a vegetarian option made with eggplant is slated to hit the menu soon.

To pair with your katsu, there’s a lineup of nostalgic floats (or spiders) available in Midori, yuzu and cola, plus Japanese beers and sake.

Related story: A new ramen bar in Rushcutters Bay is proving to be an instant hit

The menu itself is hand-written on a blackboard inside the hole-in-the-wall venue, which is decked out with 16 seats, black and white chequered flooring and an eye-catching sign guiding you down Bayswater Road.

If you want a taste of the brothers’ katsu, you’ll need to run – Don’s is opening as a month-long pop-up and currently slated to close in mid-November. But you’ll still be able to slurp ramen next door at the trio’s permanent Bones.

Related recipe: Thick pork katsu sandos

Don’s Katsu is open at 59 Bayswater Rd, Rushcutters Bay from Thu–Sun, 5–9pm. The pop-up is slated for one month with a closure date of mid-November. @dons.katsu