If you’re a discerning eater, chances are you’d have heard of the latest trend in atas dining: wagyu katsu sando. This Japanese creation consists of a slab of premium panko-coated, deep-fried wagyu cutlet (called ‘katsu’ in Japanese) wedged between Hokkaido milk bread, and spruced up simply with a dash of house-made tonkatsu sauce (Japanese-style Worcestershire sauce).

Yep, it’s a sandwich, but is called a “sando” ’cos that’s how the Japanese nicknamed it. But it’s not your usual convenience store sarnie; it’s the Crazy Rich Asian of sandwiches, and can cost up to an eye-watering $250 for a small sarnie at fine-dining restaurants in Tokyo and New York City.

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