First, let me say that I’m not super burger fan. But I do get serious burger cravings now and then. I think the independent burger joints here have so much potential to be great, but there is one problem.
It’s the bun. It always seems to be overly soft, elastic, and sweet. There’s no bite. These restaurants seem to feel burger buns should be equal to milk bread. When I bite down, the whole thing deflates like a wet balloon, smooshing all the tasty ingredients, and tearing its jacket like spandex. Then there is little flavor; it’s just a vessel. Okay, sometimes you get eight sesame seeds and a butter top. I just feel more complexity could be added.
Look, these burger joints here are pretty good, each having its own style and profile. And, if they put a little bit more depth into the bun, I think burgers here would be top notch.
https://www.reddit.com/r/japan/comments/10kk5gl/my_problem_with_burgers_in_japan/
25 comments
I have to ask: how many “independent burger joints” have you, not even a super burger fan, sampled to reach to the point where you pass judgment on “burgers in Japan?”
Is this really a “Japan can’t do burgers” thing? Or maybe did you eat at one or two crappy shops?
Sushi in North America has to be tasty for the local market and not satisfy the standards of ol’ Sushi-sensei. Your burger complaint seems like the mirror image of that. You’re not the target market. And “authentic” is just marketing fluff.
You’ll get no argument from me though that bread in general is bad over here. Exceptions are rare and normally excessively expensive. And/or home made.
Nonsense.
I’ll help you out. Just go to the Shake Shack in Tokyo.
Honestly I think it’s because a lot of burger places still source their burger buns from the same distributor. it’s less an issue with the shop, and more with their suppliers. I have a buddy that used to run a burgers and beer shop in Ueno, and it was fantastic. Dude made great burgers, and even had specialty buns like pretzel buns and ciabatta buns sourdough buns and the like. It just depends on who they use as a supplier, and with the low profit margin, sometimes they don’t go for top notch stuff.
Bread is definitely different here. I have to say for me, the burgers just aren’t thick and meaty enough so far? But I still need to try more places. I’ve been to a few independent and most of the main chain ones, but McDonalds is still the closest to home that I’ve found, and of course that’s not the quality I’m looking for, but it satisfies the craving enough.
I’ve had amazing burgers in Japan, I think you just need to know where to go
Great Burger in Harajuku/Omotesando is my spot
Start your own westaboo-themed burger joint and solve the problem!
I’ve eaten at Gordie’s, in Okinawa, many times. It’s a good burger except for the occasional gristle that you need to extract from your teeth afterward. With a beer and fries, it’s quite a meal.
You definitely sound like a super burger fan.
I can’t say I’ve really noticed the buns at most places, but if you’re not a super-fan, I must downright hate burgers. I thought many were typical ~~snobby~~ *craft*, brioche-esque, buns.
Sounds like a business opportunity for you to exploit.
The Counter (American chain) has a location in Roppongi, and it’s very authentic to the original.
I feel a lot of what you describe is less about the Japanese ability to do burgers and more to do with the Japanese ability to do bread…which sadly affects so much more than just burgers…
https://www.kua-aina.com/menu
Yes actually I noticed that a lot of things I’m not used to being sweet are here.
You need to try more, there are really delicious burgers atleast in Tokyo. My only issue with most burger joints here is that the standard size is too damn small, especially the patty is too thin, only a few joints do it right. Ordering a double doesnt solve it because then you have two twin patties that are often overcooked.
How are burger’s supposed to taste like then? Is if safe to make McDonalds as a basis? I’m legitimately asking since I really want to know what a good burger might taste like.
The issue here is that what’s considered “top notch” for you, OP, might not be considered top notch by the Japanese. Gotta remember that those burger joints aren’t doing business in the West so their target customers are not Westerners. Do they have good reviews? If then, the local customers are probably happy with the things that you just mentioned.
Anyhow, I’m sure there has to be a burger joint that caters to your needs. GL on your search for the greatest burger in Japan 🙂
Go back to sleep
I once ordered a “チーズ*イン*ハンバーグ” and was delighted (not really) to get no bun at all… Just one of those funny travel experiences I guess.
For what I missed out on burgers tho, it was more than make up for with the tenpura, ramen, and especially the beef curry!
Seems to me that you just need to go to better burger joints.
You mean it’s not the 5cm thick tomato slice that lets you know the burger is designed to be as much Insta-bae as actually tasty?
Are you talking about chain like mos burger? You have plenty of excellent independent or small chain burger joints.
Carl’s jr or chatty chatty in tokyo, dragon burger in kyoto, etc.
Edit: spelling
Definitely not a fan of Moss Burger. Can’t stand the texture!
It’s personal taste.
I hate burger buns that have a crunchy, crispy outer layer such that it crumbles all over the place.
I actually prefer a softer bun. When making my own, I sometimes use a damper-type bun (I’m in Australia) but mostly just a soft burger bun. My partner prefers brioche but I personally don’t like brioche.
When in a different country (by choice), you’re there to experience the country. In Japan, the personal tastes of the locals is what restaurants will go by to sell food.
There’s a nice ramen restaurant in Box Hill, Melbourne, Australia. I like it but mentioned to the staff that it didn’t taste quite like Japanese ramen. They said they had to change the taste to accomodate for the locals of Box Hill.
I did find at least one western style burger restaurant in Shibuya/Harajuku that was more American than Japanese but we didn’t go out of our way looking for such restaurants.
Your comments are similar to what I found with western style cakes/sweets in Japan. There were speciality bakeries that had amazing looking desserts – leaning toward western style, with intricate detail that you would find at high end cake shops in, say, Australia. BUT, for me, these desserts had no flavour. It was all “packaging” and no substance.
What do the locals prefer to taste and therefore buy? How quickly will their tastes change? In Australia it took, say 40 or 50 years of cultural influences, to really affect the dining experiences and tastes (and there were other cultural acceptance factors at play aside from taste buds).