For those who haven't had them before, sandos are a light, enjoyable menu item popular in Japan. The main difference between a sando and a sandwich you may be familiar with is the bread.
Sandos use milk bread or shokupan. Choo Sando uses shokupan made specially by a local bakery. The fillings are also unique.Traditional ones that are offered are:
Menchi Katsu Sando: A rich and savory panko fried beef and veggie patty topped with a creamy egg tartar sauce KFC Sando: Juicy and flavorful Korean fried chicken cutlets, contrasted perfectly with pickled cucumbers, slaw and a zingy dill grain mustard Lobster Sando: Juicy, buttery mouthwatering chunks of lobster tail paired with a rich bisque tartar sauce and fresh cabbage slaw.
Chef Choo says the response to the sandos has been great and people remark on how beautiful and photogenic they are. It's a similar sentiment about Chef Choo's other venture he started recently, aDrawing from his experience working at restaurants, Chef Choo makes small bites and sashimi using the freshest items at the market, so the selection is diverse and change from week to week.
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