“Sando” which is Japanese for “sandwich”, is becoming one of Singapore’s trending and well-loved food.

If top-quality Japanese Wagyu Sando is what you are looking for, Gyu San is one name you can look out for.

Gyu San is the new butchery and sando shop found at Guoco Tower Tanjong Pagar, a two-in-one concept offering premium Japanese wagyu via its butchery, and salacious Katsu Sandos.

The Sando shop basks in typical Japanese minimalistic sophistication.

Featuring floor-to-ceiling windows, the shop accommodates a max of 25 persons, creating an intimate indoor and alfresco setting apt for relishing oishii Katsu Sandos.

Mind you, these are no ordinary Japanese sandwiches.

At the helm in the kitchen is Chef Tomoyuki Kiga. He comes with a resume that includes working at Akira Back Singapore; and the Michelin-starred Italian Ristorante Aso in Tokyo and the French restaurant Mélisse in Santa Monica, USA.

With Chef Kiga’s experience also comes the idea of frying the sando meat and chips in a aromatic blend of oils reduced from various sections of wagyu fat. This gives the meats and chips a robust flavour profile.

Interestingly, Gyu San is the only place in all of Singapore to adopt this method, primarily because they have the advantage of having an in-house butchery.

Furthermore, similar to the cuts it sells over the counter, Gyu San procures meat for its sandos from Kamichiku’s Satsuma Gyu. 78% of the cattle here are graded A4 or above, having been raised by 12 distinct farmers with meijin (master) accreditation.

For the restaurant’s wagyu katsu sandos, the chef particularly uses Satsuma Gyu 4% Miracle. The richly marbled meat comes from Olympic-winning black cows and is graded A5. Its characteristic texture and intense favour help elevate the taste of the sandos exponentially.

Hungry already? Here’s more:

Gyu Katsu Sando ($32 for house cut, $48 for striploin, $62 for chateaubriand)
A star among Japanese sandwiches, the Gyu Katsu Sando has all the properties of a seductive Sando.

Crispy and juicy, 200g of prime steak marbled wagyu, marinated in panko, first gets deep-fried to a tempting golden-brown exterior.

After that, the chef spreads a piquant wasabi aioli on the patty before placing it delicately between lightly toasted crustless Japanese milk shokupan bread.

Gyu San offers its diners a choice of different steak cuts, making the most of its access to the best wagyu in the business.

The striploin is a relatively less used cow muscle. It thus appeals to meat lovers who enjoy a moderately tender cut with a solid beefy taste.

Those with a penchant for tenderness should try the chateaubriand – which is my favourite and the most expensive offered here, but there is a reason for it.

A thick piece from the tenderloin, it may be modest in taste but more than makes up for it by having a melt-in-your-mouth composition. So rich, that perhaps you can share this with a friend.

Ebi Katsu Sando ($28)
Not forgetting patrons who prefer seafood, Gyu San has the Ebi Katsu Sando on its menu.

The sandwich consists of a deep-fried minced shrimp patty. Served with house-made tartare sauce, the cake has an even crunch on the exterior that makes biting into the sandwich an absolute delight.

Tamagoyaki Katsu Sando ($18)
The Tamagoyaki Katsu Sando comprises a silky omelette patty panko fried to a crust and sandwiched between soft bread.

Take a mouthful and savour the sweet, juicy and comfy egg fillings.

Fresh Fruits Sando ($12)
Refreshing light Japanese fruit dessert sandwich stuffed with juicy seasonal fresh fruits and house-made whipped custard cream.

I had the Mango Sando with mangoes specially imported from Vietnam, known for its sweet and soft flesh.

Accompanying the sandos is a selection of equally mouth-watering comfort sides. The Wagyu Chips ($8) are crispy thinly-sliced fried Russet potatoes topped with house-made furikake dusting.

Worthy to note that the oil used for the chips consists of Kamichiku’s A5 grade wagyu fat, adding a hint of fragrance and taste to every crunch.

With all the meaty food around, an A5 Yakiniku Salad ($18) or Green Salad ($8) makes for a refreshing palate cleanser with fresh greens dressed in sesame dressing and soy vinaigrette.

The yakiniku beef version includes grilled slices marinated in a special “Gyu San” tare.

If you are looking at quality meats, then the butchery at Gyu San creates a direct link with Japan for its customers by procuring the Japanese wagyu directly from different prefectures.

On its menu are over 55 wagyu cuts obtained exclusively from the prefectures of Kagoshima, Gifu, and Iwate.

Moreover, connoisseurs will appreciate that the butchery does not limit itself to popular cuts.

Instead, it presents carnivores with a variety from prime to secondary cuts such as the flank, oyster blade and tri tip.

Gyu San
5 Wallich Street, Guoco Tower #01-03, Singapore 078884 (Tanjong Pagar MRT)
Tel: +65 8313 6633
Opening Hours: 11:30am – 9pm (Mon – Sun) Last order 8:30pm

* This entry is brought to you in partnership with Gyu San.


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