Cat-Su Sando Debuts Brand New Menu Featuring Gyoza, Broths & Grilled Skewers

Cat-Su Sando opened as a cloud kitchen in mid-September with a menu focused on Japanese sandos, grilled skewers called kushiyaki and okonomiyaki. The culinary team draws inspiration from Yōshoku, a Western-influenced style of Japanese comfort food derived from the turn of the century.  

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Chefs Will Schlaeger (Next, Saison, Blackbird) and Shawn Clendening (Oriole, Saison, Blackbird) strive to only cook what they enjoy making. Following their approach to Cat-Su Sando, the team launched a brand new menu this week:

The only sando that remains is its namesake Cat-Su Sando (Fried Chicken Thigh, Cat-Su Sauce, Fermented Jalapeno, Cabbage, Pickles, Milk Bread) - the pork has been replaced by chicken thigh. This new menu features dishes for the colder weather, including the debut of two gyoza dishes and two broths:

Gyoza (5 pcs Per // Steamed or Pan Fried)

• Shiitake (Grilled Shiitake & Leeks. Shiro Miso. Sweet Soy. Seasonal Ponzu)

• Smoked Pork (Smoked Pork and Sour Cabbage with Shiso. Seasonal Ponzu)

Broths

• Chicken Noodle Soup (Steamed Rice Sausage, Preserved Tomato & Onion, Celery Strings, Toasted Buckwheat Noodles, Roasted Pork Fat La-yu)

• Satsumaimo (Sweet Potato Broth. Shiitake & Leek Gyoza. Salted Hakurei Turnips. Marinated Turnip Tops. Brown Butter)

Additionally, the menu now features more than a dozen kushiyaki (grilled skewers), including meatball, honeynut squash, bbq’d purple sweet potato and chicken oyster.