Tokai, Ibaraki, Japan｜葡萄亭

"Delicious hamburger" is a word that excites men and women of all ages. In order to make a delicious hamburger steak, of course, you have to devise ways to make it delicious. Simply using 100% beef is not always the best way to get the best taste. Appropriately sized finely chopped onions are put in, and grill marks are added moderately. The ingenuity is probably as many as the number of stars. Encountering a delicious hamburger steak is a valuable event where you can feel the "history of chef's ingenuity" engraved on the hamburger in front of you. … aside from the introduction. Visited Steakhouse Budoutei for lunch. The lunch menu is very rich in variety, with pork, hamburgers, chicken, beef, and even better beef and various meat combinations ranging from the low 1000 yen to the 3000 yen range. I wanted to try a lot of different things, so I hesitated between the mixed grill (there are about 3 of these) and the single hamburger steak. You've come all the way to eat hamburgers, so you have to enjoy it to the fullest! The lunch menu is a set of drinks (hot coffee can be refilled), salad, and soup. The main character finally appears when you are slurping the salad with a spicy dressing that stimulates your appetite. ...And it's huge. (Gokuri) I chose a 300g hamburger so that I wouldn't have any regrets, but it's a size that's exciting even with my eyes. Q: Mr. Hamburger, Mr. Hamburger...why are you so full? A: That's because 300g of meat is grilled at just the right temperature, so the fibers in the meat don't shrink and it's delicious! Q: Mr. Hamburger, Mr. Hamburger...why is the surface so crispy and burnt? A: That's because the surface is baked in a high temperature oven so that you can enjoy the different textures! Q: Mr. Hamburger... A: So noisy! Let's eat quickly! A slightly larger translucent onion peeking through the cross section of the hamburger steak. Although it has a strong presence, it does not interfere with the taste of the meat. When eating out, hamburgers without the presence of onions are quite mainstream, but I'm happy to have a hamburger with such a strong presence of onions. There seems to be some misunderstanding, but onions are never a bulking material for hamburgers. A hamburger that seems to have a lot of onions lacks ingenuity as a hamburger (random opinion). If the meat and onions are mixed in the right proportions and heated to the right degree, they will enhance the taste of each other. The 300g hamburg steak with the best match of meat and onions disappears in the stomach in no time. The soy sauce-based sauce doesn't make it too greasy, but it doesn't feel dry, and I feel happy that the meat is delicious, but at the same time, I feel sad that the hamburgers are getting less and less. But I can't stop the movement of the fork. Ah, what an ambivalence of joy and sorrow. It's a steak shop, so I'd like to eat steak next time. But there are also hamburgers and mixed grills larger than 300g. I'm in trouble (with a happy face)

At this price! It was a quality that made me think. If you're coming from the metropolitan area, I think it's worth paying for transportation.

The taste is good for the price. If you make a large serving of rice, the serving is bad. It's a pity that the umeboshi on the table has disappeared due to the influence of corona. I only ate at the Tokai branch because the staff at the Usotodai branch had a disgusting attitude.