The Michelin-starred modern Chinese restaurant Series serves dim sum-inspired dishes with a twist. When you order its premium dinner course, you can top up to enjoy its A5 Rank Yamagata Wagyu Chateaubriand cutlet sandwich.

The premium beef fillet is cut into thick slices and coated in panko batter, then fried in 180°C oil for just 30 seconds. Afterwards, the beef is slowly cooked in the residual heat for 10 minutes to ensure a softer texture. The cutlet is sandwiched in oven-toasted bread and served with the restaurant’s special sauce that has hints of hoisin flavour. 

Series, 1F, Azabudai 3-4-11, Minato-ku, Tokyo 106-0041, Japan, +81-3-5545-5857

Located in the trendy neighbourhood of Azabu-juban, Nuage et Vent is an innovative fusion restaurant serving creative dishes inspired by “wa-art fusion”—‘wa’ to portray Japanese ingredients, ‘art’ to represent artistic designs, and ‘fusion’ to showcase the fusion-style dishes.

The tasting menu can be booked for 6pm or 8.30pm, and diners are able to request the off-menu special of aged Wagyu Chateaubriand katsu-sando in advance, for a supplementary fee. What you get are one or two pieces of extremely tender three-week aged Chateaubriand, demi-glace and red miso sauce, shiso leaf, and homemade wholegrain mustard on the side.

Nuage et Vent, Azabujuban 1-9-3, Minato-ku, Tokyo 106-0045, Japan

This yakiniku restaurant is hidden off a main road near Azabu-juban, and specialises in A5 rank premium Wagyu beef. Guests are asked to cook their own meat on the grill embedded in the centre of the table, with the exception of a few dishes. The Wagyu katsu sando is included in the premium dinner courses, and makes a grand entrance in a smoke-filled treasure box. 

Coated in a thin layer of panko batter, the fillet slices are fried and brushed with their homemade sauce—a blend of soy sauce-based yakiniku sauce with a hint of truffle. The bread is freshly sourced from the high-end bakery Nogami, and is carefully made with its original blend of wheat, cream and butter.

Cossott’e SP, 2F, Roppongi 5-13-11, Minato-ku, Tokyo 106-0032, Japan, +81-3-6441-2646

If you’re after the most decadent experience, look no further than Wagyumafia’s dedicated katsu sando store in Nakameguro, located along the Meguro River (most famous for its cherry blossoms in the spring).

Its cutlet sandwiches, which can be enjoyed in-store or for takeaway, comprises premium cuts like the Ozaki sirloin or Kobe dry-aged at varying prices, and are served with a confetti of gold flakes. The special sauce is prepared by blending three types of soy sauce (including an eight-year aged “shoyu” from Kagawa prefecture), six-year aged vinegar from Kyoto and other Japanese ingredients. 

But if you’re craving a slight change in flavours, opt for your katsu sando to be served with a dash of any of the three variations of its original Wagyusco hot sauces: yuzu (yuzukosho from Oita prefecture), red (habanero and Kanzuri chilli peppers from Niigata prefecture) or black (a hundred times spicier than “red”, with Carolina Reaper chillies).

Wagyumafia, Kamimeguro 1-26-1, Meguro-ku, Tokyo 153-0051, Japan, +81-3-6303-2029

Tucked away in Nishiazabu is this unassuming yakiniku restaurant that only serves the A5 rank Wagyu in its omakase tasting course. Its katsu sando makes an appearance halfway through the dinner line-up, and it features the most tender Chateaubriand fillet of female Omi beef from the Shiga Prefecture. The marbled meat is slowly cooked in low heat in order to bring out its natural flavours before it’s lightly fried on the surface. Whether seated at the counter or in a private room, guests will be able to enjoy watching each piece of meat being grilled in front of them.

Yakiniku Komiyama, 1F, Nishiazabu 1-15-9, Minato-ku, Tokyo 106-0031, Japan, +81-50-5596-9543

Honten Yamashina opened last year in the heart of Ginza, and specialises in high-end yakiniku (seated in private rooms) and teppanyaki (seated at the counter). Its Chateaubriand katsu sando was created under the guidance of yakiniku legend Vanne Kuwahara (chef-owner of the famed Yoroniku), and it’s served in their premium yakiniku course. Similar to its original version, the cutlet is first served on its own before it’s sandwiched with the restaurant’s special sauce.

Honten Yamashina, Ginza Place 11F, Ginza 5-8-1, Chuo-ku, Tokyo 104-0061, Japan, +81-3-6264-5888

Tokyo Halfie is a half Japanese and half English foodie living in Tokyo, and is passionate about travelling and discovering new restaurants. Having grown up in Tokyo, San Francisco and London, she realised that food is one of the most important elements of our culture. She started her career in London working for an investment bank, before returning to her hometown in the Japanese capital. She now works in FinTech by day, and manages her personalised restaurant itinerary service by night. Follow her on Instagram at @tokyohalfie.

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