Don Wagyu, the first restaurant in New York devoted solely to wagyu beef sandwiches, is on South Williams Street in Manhattan’s Financial District, a five-minute walk from the New York Stock Exchange.
It opened on Tuesday, with three sandwiches (or “sandos”) on offer in the 1,000 square foot space. Each is made from a different prized wagyu beef; the cheapest, made with from a hybrid of Japanese and American cows, Washugyu, costs about US$25. On the other end of the spectrum is the A5 Ozaki, which is sourced from a single farm in Japan: that sandwich costs around US$185.
Don Wagyu is aiming to sell about 200 sandwiches a day, or until they run out. Eventually there will also be delivery via Caviar.
Chef Samuel Clonts has been serving the sando, in which the beef is breaded and flash fried to create a crunchy exterior and creamy, soft heart, as part of the 10-course US$200 tasting menu at the elite izakaya Uchu. He and owner Derek Feldman wanted to find a bigger platform to spotlight it.
Source: Style: South China Morning Post