Overview
- The Japanese‑style egg salad sandwich arrives nationwide on March 4 at an expected price of about $5.
- Executive chef Benny Cheng developed the recipe with cage‑free eggs, Japanese Kewpie mayonnaise and shokupan to replicate the konbini staple.
- Coverage notes the Canadian sandwich is crustless like in Japan and is being presented as closer to the original than the U.S. version released in December.
- Company leaders frame the rollout as part of a five‑year plan to boost fresh, higher‑quality food, pursue franchising and tilt stores toward quick‑serve dining.
- Interest is driven by the item’s viral status—celebrated by Anthony Bourdain—and rising Canadian travel to Japan, which reached 688,000 visitors in 2025.