"If we had an award on this guide for the most pillowy soft bread made in-house, it would probably go to Taku Sando. It’s a small Greenpoint shop from the people behind Takumen, one of LIC’s best izakayas, and did we mention how good their milk bread is? They use it to sandwich juicy katsu cutlets, creamy and sweet egg salad, and to bread their potato korokke. The Order: Ton-Katsu Sando. It’s classic, it’s rich, there are textures galore, and it does the best job of showcasing the shokupan." - will hartman, willa moore, neha talreja, bryan kim, sonal shah, molly fitzpatrick