Melt-in-your-mouth wagyu was flash fried in panko crust, than sandwiched between two slices of soft white bread. As you bite through this, it was first the contrast in textures between all the layers, then came the sweet delicate wagyu juices. And to make this even better, this was served with Chef Patrick's house-made apple vinaigrette for you to dip into. Missing this all over again now...