Wagyu Katsu Sandwiches Are Taking Over Instagram | Eater
"A three-year-old, grill-focused ninth-floor restaurant in Aoyama run by meat master Kentaro Nakahara, renowned for some of Tokyo’s best wagyu; its unexpected “dessert” is a wagyu katsu sando: a panko-crusted A5 wagyu tenderloin briefly fried in rice oil and served between thick, crustless cushions of pillowy white bread, sealed with butter and a rich tomato jam/tomato puree (a touch of sugar is added). The chef emphasizes using fresh, un-browned panko and toasting the white bread before assembly." - Kat Odell
