With every delivery of katsu scallop, the staff erupts into “a performance.” At Ten No Meshi, a new tonkatsu specialist in Sawtelle, the staff chants every time they serve one of the restaurant’s signature dishes, culminating in a loud “Yoisho!” as they dollop ikura onto the fried hotate. Ten No Meshi — which translates to “food from heaven” — also operates a handful of other restaurants in Kyoto — specialists in tempura tasting menus, sukiyaki and shabu-shabu. But the company’s first concept to land in Los Angeles focuses on tonkatsu: thick, panko-coated cutlets of Kurobuta pork and Japanese Wagyu. Ikura-topped pork cutlet bowl with egg and rice at Ten No Meshi. (Stephanie Breijo / Los Angeles Times) Parent company Unisia Holdings attempted to expand to L.A. roughly a decade ago but delayed the launch to take the time to better understand running a restaurant in the U.S. “We want to showcase Japanese quality and our style,” said Takeshi Yamamura, the manager of U.S. operations. “Our recipe we are proud of, and we wanted to introduce …