No doubt. I find the average katsu filling enough that I don't really want to eat it along with a bowl of rice. And the bread is better than a bed of cabbage.
No doubt. I find the average katsu filling enough that I don't really want to eat it along with a bowl of rice. And the bread is better than a bed of cabbage.
But why? You say ebi-furai and kaki-furai, why not gyuuniku-furai or whatever? It just seems weird to say 'katsu' while speaking English, but you can't really say cutlet now either. It's messed up.Anyone saying "sando" in english is an omega weeb nerd.
In Japan "katsu" is just a breaded fried cutlet. It's not always (or usually) served in a sandwich though hence the specification of it being a sandwich.
Well katsu is a pretty specific item usually whereas sando is literally just sandwich so there's no point in saying that if speaking in english I guess lol.But why? You say ebi-furai and kaki-furai, why not gyuuniku-furai or whatever? It just seems weird to say 'katsu' while speaking English, but you can't really say cutlet now either. It's messed up.
I find the best breads to excel on their own or with simple / not so simply spreads and stuff. There's something to the simple americanized idea of using the most basic breads possible for sandwiches where the meat (or whatever) is the focus.I'm french. I know my bread.
There is no bread good enough for wagyu meat
I find the best breads to excel on their own or with simple / not so simply spreads and stuff. There's something to the simple americanized idea of using the most basic breads possible for sandwiches where the meat (or whatever) is the focus.
I went from admire to annoy at the Japanese for their marketing skills
Hm also true. Or that bahn mi style bread. Or a plain-ish focaccia. Still, boring white bread has its place.I would take a baggeautte over standard bread myself for a sandwich.
Hm also true. Or that bahn mi style bread. Or a plain-ish focaccia. Still, boring white bread has its place.
Hm also true. Or that bahn mi style bread. Or a plain-ish focaccia. Still, boring white bread has its place.
Yikes.Reviews are starting to come in. There's a 1-star review that's definitely worth a read. And it seems if you eat in you don't get the box! Egads.
https://www.yelp.com/biz/don-wagyu-new-york
They're serving A5 wagyu imported from Miyazaki... with tonkatsu sauce? Fucking really?
Someone will have to tell me why the difference in price ($25~$185), cuz I'm not seeing it.
Someone will have to tell me why the difference in price ($25~$185), cuz I'm not seeing it.
Damn, thats some expansive plating. If possible I'd rather not have the meat touching the tray/plate though.
It just looks incredibly sloppy. The steak in the bottom right of the $85 sandwich is grey and sad. The bread on the $185 sandwich is mushed and discolored. The blood-soaked bread on the $25 sandwich just doesn't look appetizing, and I say that as someone who likes his steaks pretty bloody.Right? It's a bit worrisome. If you're spending a stupid amount of money on something (especially something like this), it had better be good 99% of the time. Time will tell if it's actually worth splurging on. And it's a silly thing, I know, but the box is part of what sells it. Just on a cafeteria-like tray it isn't half as appealing. I'd want a souvenir, dammit!
Definitely! Kind of funny I'm eating a wagyu beef dip right now lol. Nothing too expensive though.
And here was my first real Kobe steak I experienced (not the best cut) in Kobe:
I couldn't find any pictures of some of the better cuts I've had.
Do English speakers say 'sando' now? 'wagyu katsu sando' sounds so stupid. But maybe its Japan's fault for bastardizing those words in the first place. Like, what's a cutlet sandwich!?
Someone will have to tell me why the difference in price ($25~$185), cuz I'm not seeing it.
Wagyu beef is similar to kobe but cheaper, i think?
The restaurante where my sister works sells some of such beef too (im vegetarian and couldnt bother remembering the name). Her description was same though and it sounded similar too iirc, they ask for 50 Euro for 100g.
Looks raw as hell. How people think its tasty blows my mind. Stop wasting good lamb/beef cuts on freaking sandwiches, braise them with wine, let the fat turn into flavor, folks!
Well I want to try Wagyu Beef at least once...
But it won't be from there!
Toying with some Alaskan King Crab legs later this year and that'll set me back £78
Yeah, that's fake.
Agreed. Wagyu is just too fatty for me. The marbling should be there to moisten and flavour the meat itself, not take over completely.A5 is way overrated. Give me a good dry age ribeye any day of the week.
This actually looks amazing.When I went to Tokyo about 4 years ago there was a place called Wagyumafia that served their beef exactly the same. Similar price but it was incredible, I have never eaten beef with such soft and gentle almost fluffy texture.
Found it - Wagyumafia site
And of course the sandwhich in question (not my photo). As you can see they add pickles and truffle salt instead of fries/chips.
Who are more insufferable, Wine Snobs, Coffee Snobs, or Beef Snobs?
Wagyu Beef the only way to show the world how up your own arse you truly are.