Time Out says
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Don Wagyu only serves up three variations of the classic wagyu katsu sando, made up of a deep-fried, panko-crusted piece of wagyu sandwiched between crustless white bread. Low on the totem pole is the Californian Washugyu, a cross between Black Angus and the Japanese Tajima that rings in at $28. The mid-tier option ($80) is the A5 Miyazaki Wagyu, imported from Japan, which meets the highest grade a cut of wagyu can get (A5), based on its high fat content and marbling. Standing at the top is the Ozaki at a whopping $180 for wagyu coming from a single farm in Japan. Add on the nori-dusted french fries (major sour cream and onion vibes here) and pickle that come with each sando, and you’ve got yourself a meal.
28 S William St
|Opening hours:||Mon-Sat 11am-10pm|
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