Sando is a contemporary Japanese delicacy that emerged from the influences of Western cuisine during the Meiji era (1868-1912), inspired in particular by the French Côtelette de veau. The innovation began when Rengatei, a restaurant in the vibrant Ginza district, found that the original method made the dish too heavy and greasy. The restaurant then applied a deep-frying technique reminiscent of tempura, using Panko breadcrumbs, which have no crust. These breadcrumbs are drier and larger than regular breadcrumbs, so they absorb less oil when deep-fried.
The real secret is in our katsu sauce. This makes us the first restaurant in California to use 100% natural ingredients in our Fresh Katsu Sauce, enhancing your experience with authentic Asian food.