Out here in Reality Land, the streets are abuzz with debate about Australia’s pervasive cost-of-living crisis. But inside Yakikami the atmosphere is decidedly more convivial.
In a move that might even give 2 Chainz in his Most Expensivest era pause, the ritzy Japanese yakitori specialist in South Yarra is bringing back its wagyu katsu sando at $158 per serve (among the most expensive sandwiches in Australia).
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Similarly priced to the much-touted menchi-katsu and bone marrow number at Sandoitchi in Sydney, Yakikami’s somewhat literally named wagyu katsu sando is a classic take on the notoriously viral ‘Japanese cutlet’ sandwich.
This decidedly extra order is anchored around A5 wagyu Chateaubriand: a classic tenderloin cut that, in a first for any Australian restaurant at the time of writing, is sourced directly from Kobe.
Fortunately, for those who don’t fancy forking out $150+ for meaty bread, a range of Kobe beef products is very much still on the menu with some choice a la carte options including A5 sirloin ($180) and robata-cooked beef tongue ($42 per skewer).
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Meanwhile, all of the sando’s fixings are more or less consistent with what you’d expect from the Wagyumafias of the world. In an effort to showcase the unique flavour and ethereal meltiness of Kobe wagyu, the Chateaubriand is seasoned with a lather of truffle butter before being sandwiched between two thick slices of Hokkaido-style milk bread.
Beef, bread, butter — it’s not quite rocket science, though admittedly delicious all the same.
