Yamagata Beef Sando (山形牛サンド)
A Tokyo counter sells Yamagata beef as cutlet sandwiches, from ¥1,700 trimmings to ¥5,700 tenderloin, between toasted bread and house katsu sauce.
The Wagyu & Regional Beef Sando
Wagyu Steak Sando (和牛ステーキサンド)
Premium wagyu steak sandwich; luxury item.
Wagyu Sando Specialty (和牛サンド専門店)
At a Nakameguro counter, a cutlet sandwich of graded wagyu ranges from a ¥1,000 ground-beef menchi katsu to ¥20,000 for 100 g of Kobe chateaubriand.
Steak Sando (ステーキサンド)
Grilled beef rested and sliced thin against the grain on soft shokupan, finished with a soy-and-wasabi line that keeps the richness moving. A Japanese accent on a very old idea.
Sendai Gyutan Sando (仙台牛タンサンド)
Grilled beef tongue (gyutan, Sendai specialty) on bread.
Roast Pork Sando (ローストポークサンド)
Sliced roast pork (chashu-style or Western) on shokupan.
Roast Beef Sando (ローストビーフサンド)
Thin-sliced roast beef on shokupan, often with horseradish mayo or gravy; department store/deli item.
Roast Beef Sando - Wagyu (和牛ローストビーフサンド)
Roast beef using wagyu; more marbled, tender.
Mie Matsusaka Beef Sando (松阪牛サンド)
Sandwich with Matsusaka beef; one of Japan's top three wagyu.
Ishikawa Noto Beef Sando (能登牛サンド)
A few slices of Noto-ushi, the Noto Peninsula's own Japanese Black wagyu, seared rare or fried as a gyūkatsu cutlet and framed by crustless milk bread, with the bind tuned down to a murmur.
Genghis Khan Sando (ジンギスカンサンド)
The Genghis Khan sando folds Hokkaido's jingisukan, mutton seared off a domed cast-iron grill, into soft shokupan with an apple-and-soy tare and sweet cooked cabbage and onion.