This grill-focused restaurant does a more decadent, Western version of the beef katsu sandwich here, with a wagyu sirloin cutlet, bacon jam and foie gras butter wedged in between slightly sweet, fluffy potato bread. Comes with vegetable crisps on the side so you can get your dose of daily fibre. ($58)
W Singapore – Sentosa Cove, 21 Ocean Way Sentosa. Tel: 6808-7278
While not exactly using Japanese-bred beef, the katsu sandwiches at New York-style steakhouse Wolfgang’s are equally compelling. These come as breaded pieces dry-aged USDA prime fillet in between heavily buttered, toasted white bread and tonkatsu sauce. The sandwich is part of their Taste of Tokyo menu, and is served with moreish cottage fries (which are basically extra-huge potato chips), and a pour of either Yamazaki 12 Year or Hibiki 17 Year whisky — both of which pair exceedingly well with the meat.
While they specialise in Japanese-style barbecue, Tamashii also offers a mean sando. The beef does all the talking here, with a choice of buttery, melt-in-your-mouth A5-grade Miyazaki, or A3-grade Saga wagyu with “special sauce” and freshly-toasted white bread, sans crusts of course.
While not strictly a katsu sandwich — as the beef here is char-grilled and not breaded — Hiryu’s version makes the list for sheer indulgence. Crisp, toasted white bread holds a slab of grilled A5 Miyazaki wagyu, and a schmear of briny, sweet uni that turns an already not-so-ordinary sandwich into a surf and turf dream.
You find wagyu katsu sandos here for every cut of beef, from a budget-friendly wagyu patty, to prized cuts of A4 Miyazaki wagyu like karubi, a boneless area of short rib that boasts an high amount of marbling. Sandwiches here come with a choice of sides that include salads, soba, and pasta.