youmightfindyourself:

willycheesesteak:

Metropolis: What makes a good hamburger?

Yoshihide Matsubara: First, a good burger is one that has all the parts assembled with perfect balance and harmony. Many burgers in Japan are served with all the flavorings already included, so before adding ketchup and mustard, try it as it’s served to you first. Secondly, a good hamburger has a dignified appearance and is built up beautifully. In some traditional American diner-style shops, they serve the ingredients side-by-side on a flat plate. But I’m of the opinion that places which serve the hamburger in its complete form think precisely about the proper way to pile ingredients—the size of the patty, bun and vegetables and their order —and this really reflects the sensitive and delicate technique of the Japanese. Especially in downtown Tokyo, hamburgers have crossed over from being “American-style” to being simply a “delicious meal.” Their originality is evolving every day. Lastly, a good hamburger needs to be dynamic and hearty. After all, hamburgers are entertainment!

Metropolis: What makes a good hamburger?

KEN Saito: Of course, the actual taste of the hamburger is crucial, but what happens before you bite into the hamburger is equally important. Mainly, the appearance and the aroma are extremely important factors. In smaller restaurants, you can hear and smell the hamburger patty being cooked. A perfectly assembled hamburger is a work of art. It’s exciting to imagine the taste of the hamburger before you actually take a bite. When I pick up the hamburger and smell the charcoal aroma, I can sense that I’m in for a helluva ride.

(via :: Metropolis Tokyo :: Japan’s No. 1 English Magazine Advertising Special)