It’s a simple concept. Soft white bread, Panko-crumbed fried meat, mayonnaise and tonkatsu sauce. In Japan it’s known as a katsu sandoitchi ("cutlet sandwich") and it’s found in all sorts of places, from vending machines to restaurants. Saint Dreux is dedicated to it.
Your sandwich arrives inside a simple black box. Inside, a pair of crustless white cross-sections are ready to be removed with one hand. There are four choices: chicken, Kurobuta pork, prawn and Wagyu. Prices start at $14 for the chicken and go up to $28 for the Wagyu (which has a marbling score of 7–8 and is served medium rare). While that may seem excessive for a white-bread sanga, a lot more work is happening behind the scenes than at your average sandwich shop – but that also means a 30-minute wait is not unusual.
Saint Dreux also serves castella, a Japanese-style sponge cake of Portuguese origin baked in a traditional wooden frame to keep them moist. You’ll find matcha, black sesame and hojicha (Japanese green tea) varieties. And like the sandwiches these delicate cubes are simple, soft and clean in approach.
Espresso comes from Acoffee and pour-over beans come from Japanese roastery Onibus Coffee. There are also cold-foam matcha lattes, and cold-foam filter (frothed cold rather than hot) available.