niklas’s Profile
Recent Comments
Hamburgers in Tokyo
Hiya,
I want to share my experience of burger shops in the Tokyo area. I was a vegetarian for 7 years and then moved to Tokyo, Japan, a city and country it was more or less impossible to be a veggie in (if you wanna have a social and business life that is). So I started eating meat again... and after a long hiatus from carnivorism I went back to my pet peeve - burgers.
I actually went on a bit of a rampage and wound up tested most of the higher-end burger joints in the Tokyo metropolitan area. I even created a google map to aid my endeavor of finding the best burger in Tokyo (slightly OCD I guess).
I also found this excellent burger blog, in English, describing many of the places found on the map "Hamburgers in Tokyo" - http://w-ice.cocolog-nifty.com/blog2/
Another great blog for burger joints around Japan (if you read Japanese) is "Hamburger Street" - http://blogs.dion.ne.jp/nakoi_h9/
My personal favorite in Tokyo is definitely Firehouse in Hongosanchome, the bacon cheese burger there is just to die for! Other "musts" are Frisco, Burazaazu and J.S. Burgers among others.
After moving back to my home country (Sweden) I've really missed the excellent burgers I found in Japan and it's after my recent "meat relapse" I've started following the awsome AHT-blog and can't wait to go over the pond and start making new google maps of real American burger shops!
Best of luck with your Tokyo burger hunt!
See more comments by niklas »
Recent Posts
niklas hasn't written a post yet.
Recent Favorites
niklas hasn't favorited a post yet.
In response to the comment that you haven't found much use for this sauce "on its own".
In Sweden something called "Stewed macaroni" is somewhat a kids speciality. Purists would say you boil macaroni pasta in milk and might add some kind of roux, served with meatballs or falukorv (large sausage with meat of dubious origin).
But I would say that the absolutely best way of preparing this wonderful and hearty dish is boiling a serving of pasta on its own in vegetable stock and later adding a heapful of Bechamel sauce with a pinch of sugar to the drained pasta. It's essentially a non-cheese mac'n'cheese I guess. But it's for sure some classic Swedish home style cooking!