Hotel French Toast (ホテルフレンチトースト)
Luxury hotel-style French toast; thick, perfectly custard-soaked, premium presentation.
Japan
Hot Sando (ホットサンド)
A clamshell iron press, two slices of soft shokupan, and a filling sealed inside the crimp. The Japanese pressed sandwich the kissaten and the home kitchen share.
Hot Sando - Tuna Melt (ツナメルトホットサンド)
Hot pressed tuna and cheese sandwich.
Hot Sando - Teriyaki (照り焼きホットサンド)
Hot pressed teriyaki chicken sandwich.
Hot Sando - Pizza (ピザホットサンド)
Hot sando with pizza-style filling; tomato sauce, cheese, ham.
Hot Sando - Ham Cheese (ハムチーズホットサンド)
Hot pressed ham and cheese sandwich; classic kissaten item.
Hot Sando - Curry (カレーホットサンド)
Hot pressed sandwich with curry filling.
Hot Sando - Camping Style (キャンプホットサンド)
Hot sando made over campfire; outdoor trend.
Hot Sando - Anko Butter (あんバターホットサンド)
Hot pressed red bean paste and butter sandwich; sweet.
Hot Dog - Japanese (ホットドッグ)
Japanese hot dog; often sweeter roll, various toppings, sometimes uses arabiki (coarse) sausage.
Honey Toast (ハニートースト)
Thick toast with butter and honey; sometimes entire bread loaf hollowed and filled with ice cream and fruit (Shibuya Honey Toast style).
Hokkaido Salmon Sando (北海道サーモンサンド)
Sandwich with Hokkaido salmon; fresh or smoked.
Hokkaido Crab Sando (北海道カニサンド)
Sandwich with Hokkaido crab (taraba/king crab or kegani/horsehair crab).
Hokkaido Butter Sando (北海道バターサンド)
Sweet sandwich cookies with Hokkaido butter cream; souvenir item (like Marusei butter sandwich).
Hiroshima Okonomiyaki Sando (広島お好み焼きサンド)
Hiroshima-style okonomiyaki (layered with noodles) as sandwich filling; regional fusion.
Hire Katsu Sando - Premium (極上ヒレカツサンド)
Premium tenderloin katsu using high-grade pork; thick-cut, minimal breading to showcase meat quality.
High-End Shokupan (高級食パン)
Sandwiches using ultra-premium shokupan; Japanese bread boom.
Hayashi Rice Sando (ハヤシライスサンド)
Hayashi rice, the yoshoku demi-glace beef stew normally eaten over rice, reduced thick and stood up inside shokupan. A cafe-and-home remake in the curry-pan lineage.
Hamburg Sando (ハンバーグサンド)
The patty is the entire kitchen behind this sandwich. A Japanese hambagu, beef-and-pork mince with sweated onion and milk-soaked panade, cooked loose and finished in dark demi-glace.
Hamburg Sando with Demi-Glace (デミグラスハンバーグサンド)
A hambagu patty under a dark brown demi-glace, set in soft shokupan. The sauce is the whole reason it exists, and the whole reason it is so hard to keep out of the bread.
Hamburg Sando with Cheese (チーズハンバーグサンド)
A slice melted over the hot patty does a job the bare meat cannot: it caps the juice and sauce so the shokupan below survives. The cheese hamburg sando is the plain one with a lid.
Hamburg Pan (ハンバーグパン)
A hambāgu, the Japanese hamburger steak of ground beef and pork bound with onion and a panko panade, sauced with dark demi-glace and tucked into a soft roll for the walk to work.
Ham Sando (ハムサンド)
The plainest sando on the konbini shelf: thin folded press-ham, a film of Kewpie, and crustless shokupan. No cooking step, so its whole quality is freshness and proportion.
Ham Katsu Sando (ハムカツサンド)
A thin disc of pressed ham, breaded and fried because pork was once too dear. The ham katsu sando is the cheap, retro cousin of the pork katsu sando, now ordered on purpose for the nostalgia.