‘Sando: The Art of the Japanese Sandwich’ elevates the humble bite
Paris-based chef Walter Ishizuka's new book uplifts classic recipes with entirely achievable fine-dining flourishes.
In the midst of the COVID-19 lockdowns, Parisian chef Walter Ishizuka found inspiration in the mundane, transforming the simple Japanese sandwich into a culinary experience that elevated it to new heights. While confined to his home in the French capital, Ishizuka observed the lackluster convenience store, street food, and home delivery options that plagued his daily life. This observation sparked a creative idea: what if a humble sando could offer superlative epicurean experiences?
In 2022, Ishizuka's vision became a reality with the birth of Yabai Sando, a Tokyo-inspired Japanese sando house nestled in the upscale Odeon neighborhood of Paris. Focusing on the humble b-kyū gurume (cheap and casual yet delicious food), Ishizuka crafted a menu that showcased the versatility and potential of the humble sandwich. Featuring dishes such as chicken katsu, tamago (egg), tuna tataki, and wagyu katsu, each creation was elevated with fine-dining flourishes.
To complement the unique flavors of the sando creations, Ishizuka introduced a selection of sauces, including yuzu aioli and black sesame and ginger wasabi sauces. These additions added depth and complexity to the sandwiches, transforming them from a simple bite into a truly exceptional culinary experience.
Written by urgent.news from Japan Times's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
