Katsusanderia was born out of Chef Yoji Tokuyoshi and his team's desire to finally offer their cuisine outside the walls of the Bentōteca as well as to adapt it for transportation and consumption in any place imaginable.

The ingredients being processed stay the same, from daily homemade shokupan to our beloved bluefin tuna caught along the coast of Portugal by our friend Tanaka-san.
What changes, however, is the gastronomic offer that is proposed here as more accessible and uncomplicated, with products that can be consumed at any time of day and in any situation.

So what are you waiting for?