Special Japanese Wagyu Course

I recently posted under the title “Chateaubriand Katsu Sandwich with Japanese Sansho Pepper,” and received a variety of comments, so I’m sharing the full course here. The katsu sandwich photo from the other day is just one part of this course.

Many people asked why chateaubriand would be deep-fried. In Japan, it is most commonly enjoyed as steak or yakiniku, but at some high-end restaurants, there is also a tradition of serving it fried. This offers a different kind of flavor and texture compared to grilling.

There were also comments saying that katsu should be brown. However, in many fine dining establishments in Japan, the cutlet in a katsu sandwich is not cooked until it turns fully brown. This is intentional, to preserve the tenderness and natural flavor of the meat.

As for the bread, it is grilled over charcoal, creating a wonderful contrast with the softness of the meat.

In addition to the katsu sandwich, I’ve included photos of charcoal-grilled dishes and sukiyaki as well. I hope this makes it clear that the katsu sandwich is just one element of a larger course experience.