From the Iberico pork one from Tata Eatery to the celeriac one that’s popped up at Ichibuns, the katsu sando trend shows no signs of slowing down. Now Alan Yau has jumped on the bandwagon by teaming up with Obica for new concept Mozzasando. The South Ken branch of the mozzarella bar and restaurant has turned into Mozzasando, which does katsu sando-Milanese hybrids, coming in around £7.50. There’s veal ribeye Milanese with truffle aioli and pickles, chicken Milanese with rocket pesto and anchovy aioli, and a naked version of both without pickles and with a lettuce bun.

You can also get wagyu, otoro and chuturo chargrilled sandos as well as veggie options including mozzarella and avocado, and fries or chilli fries with beef ragu and nduja sauce, which you can eat in or takeaway. And you can get negronis on tap whilst you wait.

Alan Yau already has a big 2020 planned with three new restaurants – a Chinese seafood restaurant, a Japanese grill and a pide concept – all slated to open, so it seems he’s going to be a very busy man.

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