During the COVID-19 lockdowns, chef Walter Ishizuka was stuck in his Paris home. He was disheartened by the lackluster options from convenience stores, street food, and home delivery. He began to imagine how simple B-kyū gurume (cheap and casual but delicious Japanese food) could be transformed into a superior culinary experience.
In 2022, he opened Yabai Sando, a "Paris Japanese sando house," in the upscale Odeon neighborhood. The shop serves a variety of Japanese sandwiches on pillowy, crustless shokupan bread. Fillings include chicken katsu (cutlets), tamago (egg), tuna tataki (seared), and wagyu katsu. Each sandwich is carefully assembled with attention to detail.
The sandwiches are elevated with fine-dining touches. Sauces like yuzu aioli, black sesame, and ginger wasabi add complex flavors. The combination of simple ingredients and gourmet presentation has made Yabai Sando a popular spot. Customers appreciate the high quality and reasonable prices. The shop represents a new wave of casual dining that doesn't compromise on taste.
Sources: japantimes.co.jp
The words in bold are from the article.
| 1. lockdowns | a. quarantines |
| 2. disheartened | b. soft |
| 3. lackluster | c. changed |
| 4. imagined | d. mediocre |
| 5. transformed | e. contents |
| 6. opened | f. condiments |
| 7. specializes | g. discouraged |
| 8. pillowy | h. focuses |
| 9. fillings | i. launched |
| 10. sauces | j. conceived |
1.a 2.g 3.d 4.j 5.c 6.i 7.h 8.b 9.e 10.f