The Wagyu Katsu Sando is delicious, expensive, and the sandwich of champions. But what is it, what does it taste like and where can you find them?
The Champion of Sandwiches, the Wagyu Katsu Sando has to be one of the best fusion foods of all time. Why? Well, who doesn't love steak (ahem, vegetarians!) more importantly who doesn't love a Wagyu steak!? For those who haven't tried (proper grade A5) Wagyu, you won't appreciate its delicious flavour and melt in the mouth texture which is why once you take your first bite, instantly, all steaks prior to this experience will appear mediocre in comparison.
The extravagant sando amalgamates elements from katsu (traditionally cutlets covered in Panko Breadcrumbs that are fried) and the humble sandwich which when paired with the god father of steak (Wagyu) creates a sandwich worthy of kings and queens.
For meat lovers eating this will be like all of your Christmases, Hanukkahs, Ramadans and Diwali's have come at once! This is because this sanga is a celebration of contrasts. In the words of Joey from friends "What's not too love?". Succulent medium rare Wagyu Steak - good! Crunchy Katsu coating - good! Soft and lightly toasted milkbread - good! Combining these components gives the perfect balance of texture, flavour and aroma. And let's not skirt around the fact salivation will occur just by the very site of the sando!
The milk bread and katsu coating are fantastic partners for soaking up all the tasty steak juices. Then there's the sauce, an underappreciated component that brings the dish together. These vary by establishment, some give homage to Katsu by using Tonkatsu sauce while others opt for more traditional condiments such as mustard or tomato or go for the outright outrageous chilli jam - HIYA! Queue uncle roger! The flavour is incredibly moreish, a mix of fatty, meaty, salty, that awakens your inner cave-person. There are other meat choices available widely in Japan such as Tonkatsu (pork) and Torikatsu (chicken), as well as vegetables but this is more like Krokke (croquette) than a Katsu sando! I'm not picky but unjustifiably the Wagyu texture and Malliard Reaction creates deep complex flavours crowning this flavour variant the champion of champions of the Sando's.
The holy grail of sandwiches first originated in Japan and since Nakahara (legendary Wagyu specialist chef in Tokyo) first popularized the sando it is now no newcomer to the 'gram. Taking the world by storm with not only Japanese chefs this dish has seen chefs from all over the world putting their touch on it. However, these cost a pretty penny, so if you have the cash to splash here are some places from Japan to Hong Kong to Thailand and the USA to get your paws on a version of the lavish sando.
My favourite place to find this Sando isn't actually in Japan, it is in Hong Kong. Hong Kong you ask? Well HK is a beautiful melting pot of cuisines and flavours and has a vast offering for many budgets. So depending on what your willing to pay will dictate where you wish to dine. The best experience in HK for this divine Sando is Fukuro. A Japanese Izakaya in Central HK. It is hands down the best sando in town that's affordable and delicious and won't break the bank balance for 200 HK dollars. To get your hands on their sando be sure to arrive for dinner at 6pm as the sando doesn't appear on their menu and with limited numbers it will sell out fast! The best way to enjoy eating here is tapas style with friends, order the sando as well as their a range of other delicious and innovative dishes such as the crispy caramel corn, wakame salad and snow crab chawanmushi (Savoury custard). Click here to discover more about Hong Kong and Fukuro.
In Japan finding the sando can be a bit of a costly mine field and it helps to have clarity on the grades of Wagyu so you are paying over the odds for the grade of Wagyu (- see my article So Much More Than Sushi here for more detail). For those with plenty of cash who want a the creme del la creme of Wagyu then try Tokyo's Sumibiyakiniku Nakahara Restaurant. The original OG of Katsu Sando's is a must try. The cost of origin is $233-ish you will get the special course menu of legendary tongue, seven kinds of meat and the sando. This isn't just beef, this is a hand crafted to perfection eating experience. This also includes all the usual fare like appetizer, soup, vegetables and dessert - so make sure you attend with empty bellies and loose trousers!
For those who just want the sando only experience there is a few options such as Tokyo's infamous Wagyu Mafia Sando Stall in Nakameguro who specialize in making the sarnie, however, be prepared to splash the cash as they are a whooping $260-ish. The price tag is so due to featuring the highest quality Kobe dry aged Chateaubriand steak. However, for more budget friendly options Wagyu Mafia prices start at around $40 dollars for a zabuton (chuck - a cut of beef) and climb depending on the other available cuts. Other options include Shima Steak Tokyo where for a mere 80$ you can tuck into aa boxed sando or Hafuu, a Japanese restaurant in Kyoto who specialize in Wagyu and charge approximately $46 dollars for their mouthwatering sando.
This is a global sensation as this Sando concept is now widely available globally in restaurants such as Taka in London, Bambino Bangkok and Sakamai New York. However, irrespective of origin or location, the key to making a jaw droppingly good Katsu Sando is the quality of the Beef, the balance of crispy, soft and succulent textures combined with the right ratio of sauce to bread. Why not try making your own with my ultimate Katsu Sando Recipe.
If you have tried a Katsu Sando, I would love to hear about your experience and recommendations so please leave in the comments.
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