Umoto's Wagyu sandwich
Collaboration between high-class bread "Umoto" and yakiniku "Kitan"

At the bakery cafe Namba store of the high-class bread specialty store "Sakimoto", three kinds of Japanese beef sandwiches will appear in collaboration with yakiniku "Kitan". It will be on sale for a limited time from August 8th to September 13th.

Kitan is made by selecting juicy and delicious Wagyu beef to match the taste of Umoto's delicate bread. The main contents and prices are as follows. All notations include tax.

Fillet cutlet sandwich

Umoto's Wagyu sandwich
Extreme beauty "natural" pork cutlet sandwich

The selling price of "Gokubi" Natural "Tonkatsu Sandwich" is 2,200 yen. Saturday and Sunday limited menu during the period. The fillet of Kirishima Wagyu beef from Miyazaki prefecture is crispy and sandwiched between a special sauce and toasted Umoto's "Gokubi Natural Bread".

The tenderloin fillet, which is the softest and most tasty of all Wagyu beef, has been slowly condensed in the Kitan aging room. Umoto's jewel jam "Ruby-Franboise" is mixed in the sauce to give it a fruity and deep taste.

Beef sandwich

Umoto's Wagyu sandwich
Extreme beauty "natural" beef sandwich

The selling price of "Gokubi" Natural "Beef Sandwich" is 1,700 yen. The rare part "Ichibo meat" that can be taken from only one Wagyu beef is used. The lean meat of Miyazaki Kirishima Wagyu beef, which is very soft and full of umami, is fried crisply and sandwiched between Umoto's extremely beautiful "natural" bread.

The meat was carefully condensed in the Kitan aging room over time. The crispy purple cabbage sandwiched between the meat and bread accents the texture. Umoto's "Ruby-Franboise" is mixed in the sauce. A dish where you can enjoy the tenderness and deliciousness of meat and the sweet flavor of bread.

Millefeuille cutlet sandwich

Umoto's Wagyu sandwich
Extremely raw "milk" millefeuille cutlet sandwich

The selling price of "Gokusei" Milk "Mille-feuille Cutlet Sandwich" is 1,500 yen. More than 10 layers of sliced Wagyu beef are layered to form a mille-feuille-shaped cutlet that is soft and full of gravy. The meat is carefully condensed in the Kitan aging room over time. In addition, Umoto's "Ruby-Franboise" is mixed in the sauce. You can enjoy the juicy taste of Wagyu Milfyu cutlet and the extremely raw "milk" bread with a soft texture.

Each menu will be sold at Kitan stores in addition to Umoto's bakery cafe Namba store.