Luxurious $180 Wagyu Sandwich Aims for Next-Level Lunching

It figures that a spot like this would position itself in the heart of New York’s thriving Financial District. Don Wagyu, the creation of Derek Feldman and chef Samuel Clonts (both from NYC’s highly regarded Uchu), has been dubbed “fast casual” by the likes of Eater and the New Yorker, yet there is nothing casual about this wagyu-obsessed eatery boasting some of the most expensive sandwiches we’ve ever seen.

Don Wagyu’s clubby setting feels more like an exclusive craft cocktail lounge than a restaurant. Furnished with only six red barstools in a tiny room with hardwood accents, the quirky sandwich shop clearly doesn’t want guests to linger after they finish their meals.

Those not wishing to spend all their lunch money for the week on one sandwich can order the $28 Washugyu. The California beef is a cross between Black Angus and Japanese Tajima, and it’s aged in-house for 30 days.

For $80, diners may upgrade to A5 Miyazaki Wagyu, but the A5 Ozaki sandwich—for $180—comes with the highest quality meat at Don Wagyu. Those willing to shell out that extra $100 are doing so because you cannot get this beef anywhere else in the United States, according to the guys at Don Wagyu. Each month, they have five cattle shipped in from a small Japanese farm.
The beef is aged in-house, breaded and deep-fried, otherwise known as katsu-style in Japan. It’s then served on Hokkaido-style milk bread and accompanied by a side of salt-and-nori skinny fries and house-made pickles. While the appeal of Don Wagyu are indeed the sandwiches, there are also seasonal salads on the menu.