Wako Katsu Sando (和幸カツサンド)
Wako chain's katsu sando; widely available.
The Katsu Sando
Wagyu Katsu Sando (和牛カツサンド)
Premium wagyu beef cutlet sando; heavily marbled A5 wagyu, often seared rare, with special sauce; luxury item costing ¥3000-10000+.
Wagyu Katsu Sando - Omi (近江牛カツサンド)
Omi beef katsu sando; Japan's oldest branded beef.
Wagyu Katsu Sando - Matsusaka (松阪牛カツサンド)
Matsusaka beef katsu sando; often considered Japan's finest wagyu.
Wagyu Katsu Sando - Kobe (神戸牛カツサンド)
Kobe beef katsu sando; one of Japan's three great wagyu brands.
Wagyu Katsu Sando - A5 (A5和牛カツサンド)
Specifically A5-grade wagyu (highest marbling score); melt-in-mouth texture, served very rare.
Tonkatsu Sando (とんかつサンド)
Slice it and the whole sandwich confesses on the cut face: gold crust, pale meat, white crumb, no grease. The tonkatsu sando hides all its engineering inside a frame that looks like nothing.
Tonkatsu Sando with Cabbage (キャベツ入りカツサンド)
Tonkatsu sando with layer of finely shredded raw cabbage; adds freshness and crunch.
Tonkatsu Sando - Wako Style (和幸カツサンド)
Wako chain style; thicker cut, heavier breading, more casual.
Tonkatsu Sando - Rosu (ロースカツサンド)
Along the top edge of a rosu cutlet runs a ribbon of pork fat, and the whole loin sando is built to keep it in play. The rosu sando bastes itself where the lean hire fillet version cannot.
Tonkatsu Sando - Maisen Style (まい泉カツサンド)
Famous Maisen restaurant style; super-tender pork, delicate breading, served in distinctive triangular cuts with crusts removed.
Tonkatsu Sando - Kurobuta (黒豚カツサンド)
A katsu sando built on kurobuta, Kagoshima's pure-blood Berkshire black pig, finished on sweet potato. Fine even marbling, firm clean fat, and a brand whose whole claim is breed purity.
Tonkatsu Sando - Hire (ヒレカツサンド)
Hire is the pork tenderloin, the leanest cut on the pig, and the fillet katsu sando is read by what it lacks: no fat cap, no marble, no rescue at the fryer, just a tender pale core.
Tonkatsu Sando - Double (ダブルカツサンド)
Double-stacked tonkatsu sando with two cutlets; extra hearty.
Tonkatsu Sando - Agu (アグーカツサンド)
An Okinawan katsu sando built on Agu, a heritage black pig whose fat melts below body heat, so the cutlet leads with sweet melting fat, not crust. And most pork sold as Agu is a crossbreed.
Tonkatsu Pan (とんかつパン)
Tonkatsu in a soft roll rather than sliced shokupan.
Tatsuta Age Sando (竜田揚げサンド)
Soy-marinated chicken in a thin potato-starch shell, between trimmed shokupan with cabbage and mayo. Named for the maple leaves of the Tatsuta River, less craggy than karaage.
Sasami Katsu with Shiso and Ume (しそ梅ささみカツサンド)
Sasami katsu with shiso (perilla leaf) and umeboshi (pickled plum) paste inside; refreshing, tangy.
Sasami Katsu Sando (ささみカツサンド)
Chicken tenderloin (sasami) katsu sando; very lean, delicate.
Onigirazu - Tonkatsu (とんかつおにぎらず)
The panko-fried pork cutlet built into the flat onigirazu frame: a rice-and-nori envelope around a brown-sauced tonkatsu cutlet, born in the format's 2014 revival.
Niigata Tare Katsu Sando (新潟タレカツサンド)
Niigata-style tonkatsu with sweet soy sauce tare (rather than thick tonkatsu sauce) sandwich.
Nagoya Miso Katsu Sando (名古屋味噌カツサンド)
Tonkatsu with Nagoya's signature thick, sweet red miso sauce on bread.
Mille-Feuille Katsu Sando (ミルフィーユカツサンド)
Layered thin pork slices stacked and breaded together; tender, layered texture.
Menchi Katsu Sando (メンチカツサンド)
The homestyle reading of the Japanese cutlet sando: a seasoned beef-and-pork mince patty, panko-fried and set in soft shokupan, sweeter and looser than a sliced-loin tonkatsu sando.