Katsu Sando
KAHT-soo SAHN-doh — 'Sando' is a shortened Japanese borrowing of the English word 'sandwich.'
₹350
The sandwich the entire world is suddenly obsessed with — soft, crustless, and stacked absurdly thick.
The katsu sando traces back to Tokyo's Ginza district in the early 20th century, where Western-style bread met Japanese tonkatsu technique. It stayed a fairly humble convenience-store and café staple for decades before exploding into an international trend in recent years, turning up in high-end sando-only shops from London to New York.
What makes it taste like that
The bread is soft, slightly sweet Japanese milk bread (shokupan) with the crusts removed — its softness is deliberate, meant to contrast hard against the cutlet's crunch. A thin layer of tangy tonkatsu sauce and Japanese mustard cuts through the richness of the fried pork.
Chef's note
Let the cutlet rest before slicing the sandwich — cut too soon and everything falls apart.