“UMAMI BURGER” from Los Angels has come to Japan this March, and draws public attention. However, the Japanese hamburger is as good as that. In these days, there are so many restaurants that serve “special hamburger” as good as the ones in hamburger stores. The latest trends of meat dish and casual dining boost the popularity of a gourmet hamburger.

Especially, the lunch time only hamburger cooked by the chef who works for restaurants that granted the stars in Michelin Tokyo. In the “Tateru Yoshino Bis” located in “Park Hotel Tokyo,” there is an extreme hamburger created by Takeru Yoshino who is considered to be a French master. It was originally one of the lounge menus in this hotel, but it got very popular so he started serving it in the restaurant only at the lunch time.

The hamburger is considered to be American food, but Yoshino added the basic French cook technique on his hamburger.

The weight of the beef patty is 150g. You can put some ketchup, mayonnaise and mustard just as old American style.

 

 “Bis burger” in Tateru Yoshino Bis

It is has the simple but well-balanced ingredients such as cheddar cheese, lettuce and crispy bacon. Only 15 plates of this is served in a day. It cost 1900yen.

 

■Tateru Yoshino Bis

Address: shiodome media tower. 25F, 1-7-1 Higashishinbashi,Minato-ku,Tokyo

Keiko Kodera(Writer)

 

 

The hamburger from the restaurant which boasts meat dishes is as good as the one which is made by star chefs. There is a only hamburger in the restaurant on Saturdays, Sundays, and holidays called “ruli-ro” located in Mishuku that has a lot of good casual dining.

 

Not only is the patty grilled over a charcoal fire, but also the combination of ingredients are great. It is great thing for hamburger fans that can enjoy the hamburgers not only in hamburger stores but also some dining restaurants.

 

“ruli-ro hamburger” in ruli-ro

There is a lot of ingredients such as sunny side egg and smoked bacon. Other than this, ratatouille burger and avocado burger are also popular. It cost 1500yen.

 

■Ruli-ro

Address: 3-16-3　Ikejiri, Setagaya-ku, Tokyo

 

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Today we will be introducing a café located in the city that sells exquisite food and drinks. This café opened last year and takes particular care when making bread.

 

To pursue the true essence of good flavour, a variety of three breads, bursting with the flavours of extraordinary passion are the main attraction of this café.

Ore no Italian, ore no French - ORENO corporation manages a number of eating establishments. It was under these business conditions that “Ore no Bakery & Café” opened. One day, the manager said “Let’s make Japanese bread!” and the business kicked off.

We were lucky to have a chat with the café manager Takeda-san. Takeda-san was cute with a shy smile and passionately talked about bread. – a surprisingly attractive staff member! ♪

Three varieties of Japanese bread have been developed. One of these includes the “Ore no seishoku pan” - this 12X25X12cm loaf costs ￥1,000 tax included. The unique point of this bread is that it is eaten raw. The bakery also uses Hokkaido wheat and Kitanokaori as a base. The base dough is baked using milk from Nakahora farm. The springy and soft texture of the bread is its unique selling point. This bread is best enjoyed two hours after being freshly baked.

You must try a cup of blended coffee with the bread (￥380 tax included). At Ore no Bakery & Café, a sommelier is in charge of brewing the coffee to create a magnificent blend. Brazilian, Mandheling, and Kenyan coffee beans are used as the base for blending. After endlessly searching for the perfect accompaniment for the bread, the manager finally arrived at this coffee as the solution. This 300ml volume of coffee will satisfy you.

There is also a capsule machine located in the store. The capsules hold approximately 1 portion of coffee beans. There are many people who take the opportunity to use the capsule machine when they are in the café.

The open plan kitchen is spacious, allowing you to be drawn in with the sight fresh goods being prepared.

During this season, enjoy the fresh lustrous greenery outdoors with the terrace seating. Relax in the spacious green environment.

The most popular sandwich is the fluffy “atsuyaki tamago sandwich” (￥680 including tax). This is a thick rolled egg sandwich. The sweet balance of flavour between the dashi stock used to make the atsuyaki tamago and the bread is so delicious you will be able to eat several in a row. An extra kick of mustard and you got a flavour you can just keep eating.

The new menu also features the 4 variety cheese toast (Yonshu cheese toast - ￥580 tax included). A slice of tin bread topped with grana padano, gorgonzola, cheddar and mozzarella – surely this combination is heaven! With no added sugar, taste this snack and feel refreshed. The deep, rich flavour of the cheese makes for an exquisite blend of flavours. This superb blend of cheeses combined with the topping of honey makes it a superb product.

You cannot live everyday life without bread, and furthermore this bread is definitely worth its price – top class! The café is also located in Yebisu Garden Place, which can easily be accessed from anywhere, so how about dropping by after a shopping trip or a date?

 

 

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The good old days food such as spaghetti Neapolitan, shaved ice cream, hot cake, and yakisoba has been becoming popular again. These are nostalgic foods for looking back at good old memories for people who are born in Showa era(1926~1989), and it also is kind of new food for people who are born in Heisei era(1989~). I would like to focus on “Monja-yaki” as the next Showa gourmet trend. People who are living in other than Kanto area may not be familiar with this food. There are two different ways to cook Monja-yaki in Tokyo; Asakusa way and Tsukishima way. The big difference is to make the base or not. The base is like building a breakwater not to spread dough on the pan. Tsukishima way is to make a base with ingredients such as cabbage at first and then pour the dough on to it. On the other hand, Asakusa way is to make the thin crust with dough at first and then eat it with chopped ingredients on the pan. Sato Koji who manages unique restaurants such as “Cristiano’s” in Yoyogi-uehara and “Pappon Kitchen” in Shibuya opened the new restaurant called “Osozai to Senbei-Monja Sato” this year. As a lot of experienced chefs who learns a lot about multi cultural food, he prepared from standard Monja-Yaki to unique ones such as Russian style ones(1620yen include tax) which has beets and sour cream and Thailand’s style(1620yen include tax) which has fish sauce. Asakusa style thin crust type Monja is the one which Mr.Sato has been eating since he was little. I highly recommend you to enjoy the nostalgic food in this at home restaurant.