I will eat anything on this menu. ANYTHING.
The concepts are simple, the execution is exquisite. They’re known for their sandos, the Rosemary Katsu to start. Pork or chicken, take your pick, but the chop is made more savory by filigree fat. A sprig of rosemary infuses its fragrance, and a berry katsu sauce is as elevating as it is elegant. Eat slowly and chew deliberately so you don’t miss the nuances of aroma and herbs.
The Dill Aioli iteration features a more herbaceous base, with arugula adding a sharp ending to a creamy mayonnaise spread.
Interesting variations, like the Caprese, are all in good fun. Add fresh mozzarella with tomato to lighten things up if you’d like - the balsamic adds some acid to make the flavors pop.
Their iconic-looking Dill Egg Salad could use a sprinkle of salt, but those gooey soft-boiled eggs are epic.
They make burger-like sandwiches every which way, and you can’t go wrong with whichever ‘wich you wish. I’ve only tried the Hot Chicken so far, and I think Nashville would be proud.
A side of curry is a must, no matter what you’ve ordered. Theirs is the smoothest in the South Bay; it does a balanced dance of savory and sweet and spice, a finale of addictive restraint.
Dip it with the sandos or give your tempura some tang. The Five Kimchi Mandu Curry Bowl is another sweet selection, or just order the mandu as a side. These pockets of flavor-burst have some real burn, and the filling is delightfully, unapologetically concentrated kimchi.
I never thought I’d be able to walk by Umenoya, but Katsu Bar has me skipping the best ramen for a sandwich. If that doesn’t convince you to stop by for a sando, I’ll drag you there myself.
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