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The Japanese katsu sando is deliciously simple. It’s essentially made from three components: a piece of fried pork, a swipe of tonkatsu sauce and two slices of white bread. In Japan, the sandwich is often found on convenience-store shelves; in New York, Japanese spots like Hi-Collar have offered one for years, but more and more chefs are finding ways to reinterpret the humble snack. Here, eight delightful takes you need to try, stat.

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maison yaki sandwich
Noah Fecks

Beef Tongue Sando at Maison Yaki

French and Japanese flavors come together at the recently opened yakitori restaurant from Olmsted’s Greg Baxtrom. This sando fuses elements from both cuisines—pieces of beef tongue and shoulder are flavored with cornichons, capers, parsley and chives, then piled onto house-made brioche with a tangy gribiche sauce.

626 Vanderbilt Ave., Brooklyn; maisonyaki.com

bonsai kakigori sandwich
Ethan Covey

Chicken Katsu Sando at Bonsai Kakigōri

Shaved-ice specialists Gaston Becherano and Theo Friedman go beyond desserts at their first brick-and-mortar shop. Along with new flavors of the signature frozen treat, Bonsai also serves toasts and sandwiches, including one that pairs crispy fried chicken breast, mayo and katsu sauce with Japanese bread from Recolte Bakery.

100 Stanton St.; bonsaikakigori.com

peach mart sandwich
Andrew Bezek

Black & White Sando at Peach Mart

In an homage to Asia’s beloved convenience stores, this to-go concept from David Chang’s Momofuku empire sells takeout such as kimbap (Korean sushi rolls) and sandos. In addition to savory options, there’s a sweet spin that slathers peanut butter, black sesame paste, citron jam and cream cheese between slices of fluffy milk bread. It’s like a PB&J sprinkled with fairy dust.

20 Hudson Yards, 5th Floor; peachmart.xyz

bessou nyc
Courtesy of Bessou

B.E.C. Sando at Bessou

Executive chef Emily Yuen takes the classic breakfast combo of bacon, egg and cheese to new heights with this creative interpretation. True to the restaurant’s Japanese roots, the brunch-only sando swaps in a Kobe beef hot dog (!) as the pork element to go with scallion scrambled eggs, American cheese, black garlic tonkatsu sauce and karashi (Japanese mustard) mayo.

5 Bleecker St.; bessou.nyc

momofuku sandwich
Andrew Bezek

Fried Fish Finger Sando at Momofuku Ssam Bar

Another David Chang property has jumped on the sando wagon: Executive chef Max Ng opts for seafood as the star ingredient, using fried catfish that’s first brined in buttermilk. Fixings for the lunch-only sandwich include shaved cabbage, lettuce, tomatoes and Ng’s house-made Thousand Island dressing spiked with gochugaru (Korean chili powder) and horseradish. It’s all jammed onto white bread from East Village bakery Pan Ya.

207 Second Ave.; ssambar.momofuku.com

Estela
Courtesy of Estela

Pork Katsu Sando at Estela

It may look simple, but this rendition is infused with layers of flavor. The pork loin is brined andthen seasoned with mustard powder, Szechuan peppercorn and chili flakes before it’s breaded, fried and finally covered in a spicy miso. In a decidedly New York twist, chef Ignacio Mattos opts for challah from Russ & Daughters for a little extra heft. The sando—available only on Fridays at lunch—is served with marinated daikon and apple as a refreshing palate cleanser.

47 E. Houston St.; estelanyc.com

morimoto ny
Courtesy of Morimoto

Tempura Fluke Sando at Morimoto

The version at celeb chef Masaharu Morimoto’s namesake restaurant features—no surprise—fish. Fresh Long Island fluke gets the tempura treatment before it’s placed between milk bread rolls from Balthazar Bakery along with a wasabi tartar sauce and fermented kohlrabi. (We don’t have a picture, but based on the restaurant’s notoriously photogenic dining room, you can be sure it’s pretty.)

88 Tenth Ave.; morimotonyc.com

hi collar sandwich
Courtesy of Hi-Collar

Katsu Sando at Hi-Collar

A coffee shop by day and a sake bar by night, Hi-Collar is inspired by the kissatens (Western-style cafés) of Japan. Every day at noon, this pork sandwich hits the menu, but there’s a catch: Only ten are available daily. Featuring a slab of panko-breaded Berkshire pork wedged between soft shokupan (white milk bread), it’s absolutely worth a timely arrival.

214 E. 10th St.; hi-collar.com

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