The minds behind a $75 gold-flaked wagyu sando that sold out in minutes in Dallas have a pop-up planned for Houston starting this week.
Sandoitchi, known for its Japanese milk-bread sandos with fillings like egg salad and chicken katsu, will be in Houston November 7 through November 21. They’ll begin taking pre-orders for this Saturday’s pickup at 6 pm on Thursday, November 5. The pop-up is the brainchild of chef Stevie Nguyen, who previously worked at Uchi in both Dallas and Houston, as well as Momofuku Ko in New York and Niwa Japanese Barbecue in Dallas, where the pop-up was born.
Sandoitchi first came to fame over the summer, when its $75 wagyu sando topped with black truffles and gold leaf started making waves on social media. The first week the sandwich was offered it sold out in five minutes, operations manager Keith Tran told Eater Dallas. The second time, it sold out in two. From there, Sandoitchi made its way to Los Angeles, where it hosted another pop-up, and was feted on Instagram by noted foodie Chrissy Teigen.
Because much of Sandoitchi’s menu is limited (and because its been so buzzworthy), preorders are a must. Before it lands in Houston, diners can sign up on the Sandoitchi website for password, then get in line promptly at 6 p.m. on November 5 for a chance to order. After this weekend, Sandoitchi will switch to taking preorders on Sunday for pickup through the week. The pickup address will be announced on Thursday.
Until then, diners can whet their appetite with this behind-the-scenes look at how the waygu sando is made.