Teriyaki Chicken Sando

Call me obsessed, but after finishing the katsu sando, it was so good that I walked straight back to Juan and picked up the teriyaki chicken sando too. It was a one-day exclusive, and with sandwiches this good, I wasn’t about to risk missing out.

As tempting as it was to eat it right away, I’d already gone overboard on sandwiches the day before—so I saved it for today. I was a little worried that leaving it overnight would dull the flavour, but honestly? Not at all.

The chicken was incredibly tender and bouncy—slow-cooked, as Juan proudly mentions, and you can really tell. Juicy, full of flavour, and that texture made every bite genuinely satisfying to eat. Juan really knows how to do their meats—it showed here just as much as it did with the pork katsu. The quality and consistency across both sandos was seriously impressive.

Flavour-wise, it was milder than the pork, which allowed the natural sweetness of the shokupan to shine through even more. The ginger stood out—softened and almost sauce-like, with its warm, zingy flavour coming through beautifully. Tomato and lettuce added a subtle crunch and a bit of acidity, keeping things fresh and balanced. And the light teriyaki glaze gave it just enough sweet and savoury to round it all out without overpowering the other elements.

My only regret was missing out on their tamago sando. With both of these being this good, I’m seriously hoping they bring more of these specials back. I need to get my hands on more.