Just wanted to mention that the subtitles @7:35 are probably wrong; the playlist was probably curated by Ryuichi Sakamoto (composer, pianist, 1952 - 2023), not Yuji Sakamoto (screenwriter).
Eater is the best food channel on RUclips! Well shot, well edited videos, showcasing the hard work of the chefs/staff and letting the food speak for itself! Great content as always!
@@eater come by Lori Jayne for next burger movie, we have a $10 1/4lb tallow griddled one that slaps, it's just a really good burger with sauce cheese onion pickles bun, just done right.
Nothing beats a classic grilled cheese made with american cheese. You can make it fancy with all the cheeses from around the world but there is something magical about the stick to your teeth melty goodness. Nostalgia of being a hungry child and my mom whipping me one up probably plays a part in it though.
A hamburger is all components combined. I very much appreciate the fat and quality of this burger and the bun and the size of the burger is perfect imo. At Hall, do you source the best tomatoes, lettuces? It's late in the year and I can understand tomato quality if this were filmed within the last couple months. "I think burger is not only the patty or bun" I've made a similar sauce years ago that is still relevant and includes 1:1 sake and soy (and sugar) - reduce to viscose. Had I been aware enough to consider Sansho or been able to source 20 years ago, would've been awesome. When I do this again, it will include sansho and am excited to try.
He's talking about the patty itself. A burger there ranges from $16 (single patty) to $50+ USD. If you are hanging out and drinking for over an hour, you can easily have two burgers as they are small. A typical bill with drinks can be around $100+ per person. Not your typical McDonalds...
I don’t mind shelling out money for a great quality burger it’s not like you’re eating them every day. I don’t know about anybody else but I prefer a quality meal whatever it is I’m eating than something that tastes 💩house..
Honestly, I have to disagree about the cheese. I think good cheese is one of the easiest ways to upgrade a burger. Gorgonzola, Emmentaler, Manchego, Brie, a good quality Cheddar, etc… Options for literal flavor bombs are endless🤷🏻♂️ Aside from that, the burger looks delicious👌
I don't understand using wagyu for a burger. The point of wagyu is that the fat is interlaced evenly with the mean providing a soft mouthfeel and more flavor. If you're grinding it that's the same thing as using a ground beef with high fat to meat ratio.
SOY SAUCE! NO FREAKING WAY! That english kid on Jolly who talked about having soy sauce on his burger would love this one here. Josh! Holly! Make it happen!
I found in n out actually one of the best burgers in the us. I always get the 3x3. Bun nicely roasted, veggies fresh and crunchy, meat and sauce in good relation, price is unbeatable.
why are we grinding wagyu into ground beef? You can control the fat content however you want if you grind it. the reason wagyu is highly regarded is because of the !!! intro muscular fat !!!. Once you grind it its just 60/40 ground beef. It might taste a little better than just store bought ground but im sure high quality ground beef you taste just as good as wagyu ground beef.
I think they’re explaining how they’re not absolutists. They think in grays not black & white. With their skill they use special treatment to put just the right ratio of each.
American cheese is just cheese emulsified with emulsifying salts. So that it melts more homogeneously. Also usually has extra milk emulsified in there with the cheese. Obviously the cheapest you can buy will be... cheap. But you can buy really nice quality american cheese that is not at all bad for you.
Grinding wagyu is a waste. You can easily make an 80/20 blend with "regular" beef. Hell, you can make it 50/50 if you want, just add more fat to the grind. The uniqueness of wagyu is that it's naturally marbled. Turning it into a burger patty makes it generic.
@ *YOU’RE* wrong in multiple ways. You want beef flavour? Get an old dairy cow. Wagyu is a draft ox breed that people found out had a natural tendency for marbled meat. Now they’re bred and fed to maximise intramuscular fat. But their fat is actually pretty mild flavoured compared to grass-fed. You should take care of *your* own ignorance before trying to teach others. “Bro”.
Wait, what? 100 gm is only a 3.5 oz burger. A hamburger patty should be at least 6 oz, preferably 8 oz. A 3.5 oz burger is highway robbery when you're already charging extra because it's wagyu! AND they use crappy American processed cheese slices - WTF? It's amazing what some people get sucked into paying for.
@@jdelorenzod2725 I've never had wagyu & prolly never will. It looks too fatty for my taste. I'd rather have a 100% grassfed & grass-finished picanha with a nice fat cap, so I can control how much fat is in each bite, than an A5 wagyu that a was grain fed & ends up being 65% fat. I like a steak I can chew on before I swallow it.
this dude cannot speak a full sentence of Japenese without mixing one or two word of english. What a joke; Is the kind of person who does not want to spend the hard work to learn new language but try to make himself look "different".
He's using those English words when speaking Japanese because there are no native Japanese words for them. They are effectively English words that have become part of the Japanese language. E.g. there is no native Japanese word for "Hamburger", so Japanese speakers simply use the English word (albeit with Japanese pronunciation, e.g. "Hambaga"). Same with many other words, such as "coffee" or "butter". To give an English example, we use the word "Jalapeno", the Spanish name for a particular chili pepper that has no English translation. Another might be "a la mode", a French phrase which we use to request ice cream on our pie. It has nothing to do with him trying to "look different."
@@dmmontal Nah, do you speak any Asian language? or are you bilingual? Unless you are Bilingual and speak English under English education for a long time you would forget some words in your own language. If you deliverability blend in some English words like what he did, to make himself look flashy, it might work on non-English speaker Japanese PPL, but yeah we've seen these types of PPL all the time in Asia culture. It is not flashy rather is a language deficiency. You either use 100% your native language or the other.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Just wanted to mention that the subtitles @7:35 are probably wrong; the playlist was probably curated by Ryuichi Sakamoto (composer, pianist, 1952 - 2023), not Yuji Sakamoto (screenwriter).
Had a meal there two years ago when they were one star, and it was amazing!
Eater is the best food channel on RUclips! Well shot, well edited videos, showcasing the hard work of the chefs/staff and letting the food speak for itself! Great content as always!
Loving the series!
Thanks for watching!
@@eater come by Lori Jayne for next burger movie, we have a $10 1/4lb tallow griddled one that slaps, it's just a really good burger with sauce cheese onion pickles bun, just done right.
Love the mindset from this Chef, wholesome man
Omg ughhh it looks SO good
That sauce really gives me a like , Chinese braise vibes. Absolutely amazing guys!
Was here last Friday and it was epic
What an amazing video those burgers look so delicious
Been eating here for YEARS. My favorite burger in the city. such a good price too. Love Hall / odo
$35 for everyone wondering.
Yikies. I would never be able to justify that price. Dinner yes, tiny double burger nope.
@@erikaleonard2848 bbroke
lobster roll from maine/massachusetts is way more worth the price. north shore super beef is also way more worth
Didn’t I hear him say 8 / 9 dollars? Maybe that’s the food cost
A5 is expensive
I wanna try that burger so bad😍
04:00 Nice sized patty, decent meat quality at a good cost. I think this burger would be delicious.
The strangest thing is American cheese. It’s totally inedible on its own but magical on a hot, juicy burger!
Nothing beats a classic grilled cheese made with american cheese. You can make it fancy with all the cheeses from around the world but there is something magical about the stick to your teeth melty goodness. Nostalgia of being a hungry child and my mom whipping me one up probably plays a part in it though.
The Japanese know what's up. They take everything and master it. Amazing people and a awesome country
Interesting. It was the worst country I visited in my round the world trip. Massively overrated in my opinion.
@@deardaughter k
Everything?
A hamburger is all components combined. I very much appreciate the fat and quality of this burger and the bun and the size of the burger is perfect imo.
At Hall, do you source the best tomatoes, lettuces? It's late in the year and I can understand tomato quality if this were filmed within the last couple months. "I think burger is not only the patty or bun"
I've made a similar sauce years ago that is still relevant and includes 1:1 sake and soy (and sugar) - reduce to viscose. Had I been aware enough to consider Sansho or been able to source 20 years ago, would've been awesome. When I do this again, it will include sansho and am excited to try.
wagyu definitely needs to be done right! This is definitely done right!
minus the American cheese. Sheesh
8 or 9 bucks for the burger? That's what a big mac cost in Norway lol
in Amerikat you get ++menu for 2 dollars thats why they all are fatso
We have a lot of land in the Americas, so beef is a lot cheaper here than in Europe.
He's talking about the patty itself. A burger there ranges from $16 (single patty) to $50+ USD. If you are hanging out and drinking for over an hour, you can easily have two burgers as they are small. A typical bill with drinks can be around $100+ per person. Not your typical McDonalds...
@@geminibull888 Ah yeah that's what I was thinking. Still, that's rather worth for what it is.
It’s actually 35.00 it turns out. I heard the same as you but they may just be food cost
I remember that chef Hiroki Odo was featured in Omakase series. Glad that he do another cooking in hamburger too :D.
This is probably the best burger video I've seen on this channel. It just looks simple, amazing and tasty. With those awesome ingredients
It would be nice is eater would show the menu of the restaurants they feature!!!!
YUMMY FOOD CHEF
an actual a5 wagyu burger, finally. any restaurant advertising it as is, when they are using regular USDA beef should be fined heavilly
If only my wallet could be impressed just like my eyes. That would make my stomach feel much better.
I agree.
Perfect wagyu burger
And here I thought grinding wagyu would be an immediate expulsion from owning a Michelin star.
The Japanese perfect every type of food
respect ! omedeto!
I don’t mind shelling out money for a great quality burger it’s not like you’re eating them every day.
I don’t know about anybody else but I prefer a quality meal whatever it is I’m eating than something that tastes 💩house..
Make burgers great again!
Make burgers American again!
Honestly, I have to disagree about the cheese. I think good cheese is one of the easiest ways to upgrade a burger. Gorgonzola, Emmentaler, Manchego, Brie, a good quality Cheddar, etc… Options for literal flavor bombs are endless🤷🏻♂️ Aside from that, the burger looks delicious👌
homie did not just slight in-n-out!
im starving!
Japanese teaching American how to properly make a burger ...not surprised ..They are the best craftsmen
Are you seriously nieve enough to think this is how they actually operate? Not a pray they go that slow.
@@LimerickWarrior1 I wonder who is naive there. you may need to differentiate in between making some YT content and behind the stove reality
I don't understand using wagyu for a burger. The point of wagyu is that the fat is interlaced evenly with the mean providing a soft mouthfeel and more flavor. If you're grinding it that's the same thing as using a ground beef with high fat to meat ratio.
Taste not same !
The meat is higher quality and the fat is higher quality. Is filet mignon higher quality than rump roast?
It doesn't taste the same
Nothing is simple about that burger
How are any of these comments positive. Idiocracy
SOY SAUCE! NO FREAKING WAY! That english kid on Jolly who talked about having soy sauce on his burger would love this one here.
Josh! Holly! Make it happen!
What ever the price still cheaper than 5 Guys
When you salt the meat ahead of time like that, you're making sausage patties, not burgers.
Except sausage is made from pigs…
Salting it earlier allows the salt to spread evenly throughout the meat and actually helps it bind.
I found in n out actually one of the best burgers in the us. I always get the 3x3. Bun nicely roasted, veggies fresh and crunchy, meat and sauce in good relation, price is unbeatable.
Mmmmmmm 😋
10:26 seeing him smash the patty like that just makes my insides hurt
Damn don’t blow Hall up lmao that’s my hidden spot
Sorry! It's so good, we had to share.
Kaiseki chef > Gaesaekki chef
Not a burger guy at all. I'd give it a try. FORTUNATELY, I'll never go to New York. Too far north. Eat up! Yankees!
the tomatoe slices are so inconsistent
They don't use salt. They squash and squeeze caviar.
Do you have a gluten free version of the sauce and bun?
I travel for in n out I would not travel for this
More vids like this - not like the last one........
there are alot of people in the comments who don't understand the cost of waygu
10:25 a burger that doesn’t get your hands dirty isn’t a great burger
AMEN!!!!
why are we grinding wagyu into ground beef? You can control the fat content however you want if you grind it. the reason wagyu is highly regarded is because of the !!! intro muscular fat !!!. Once you grind it its just 60/40 ground beef. It might taste a little better than just store bought ground but im sure high quality ground beef you taste just as good as wagyu ground beef.
My thought exactly.
Portion sizes look microscopic!
i watched to much kenji, why are they seasoning the patty so early????
I think it's okay here. At least they didn't season the mince and then mix it up like a sausage.
It bothered the hell out of me.
Idiotic to use kobe or wagyu in a burger, when you can add fat to any meat to make one....
Wow 10-11 years yet no English!!
What a waste of waggyu lmao
It would be hilarious if that Chef-Owner in real life spoke english with no accent and only chose to speak Japanese to give that authentic feel.
With every sentence, they tell us why waygu is bad for a burger, why customer's don't want the fattiness. Maybe you shouldn't use it, then!
I think they’re explaining how they’re not absolutists. They think in grays not black & white. With their skill they use special treatment to put just the right ratio of each.
For 750 it should be good
In N Out > Shake Shack and its not even close
Seems a waste of wagyu
My guess would be they use trim from their wagyu to make the patties. So in fact it would be quite the opposite of a waste.
Wagyu + American "cheese" is a blasphemy
Making these amazing burgers with synthetic plastic cheese, shame.
you idiot these restaurants don't use synthetic cheese
American cheese is just cheese emulsified with emulsifying salts. So that it melts more homogeneously. Also usually has extra milk emulsified in there with the cheese. Obviously the cheapest you can buy will be... cheap. But you can buy really nice quality american cheese that is not at all bad for you.
@@copper4evait’s also like.. the best cheese for burgers in my opinion lol
What a stupid idea. Waste of good meat.
Such high quality beef wasted on a burger also it's way to fatty, rather keep it as a steak
Grinding wagyu is a waste. You can easily make an 80/20 blend with "regular" beef. Hell, you can make it 50/50 if you want, just add more fat to the grind. The uniqueness of wagyu is that it's naturally marbled. Turning it into a burger patty makes it generic.
Bro. Your so wrong with this. They are specifically bred for flavor. Not just fat content guy.
@ *YOU’RE* wrong in multiple ways. You want beef flavour? Get an old dairy cow. Wagyu is a draft ox breed that people found out had a natural tendency for marbled meat. Now they’re bred and fed to maximise intramuscular fat. But their fat is actually pretty mild flavoured compared to grass-fed. You should take care of *your* own ignorance before trying to teach others. “Bro”.
Attention never use Wagyu for a Burger unless you are a rich (idiot) and MAGA member it will just be a waste of money.
American Wagyu is a scam.
Gimmick burgers because the restaurant doesnt want to waste left over meats.
Not worth $40 and doesnt come with any sides
eliminates food waste and serves an indulgent meal for guests. also one of their best sellers
huh? that looks like a terrible "burger".
Your ads suck
Looks vile.
I feel the same way. Its so ughhh.
That grind...nope.
Wait, what? 100 gm is only a 3.5 oz burger. A hamburger patty should be at least 6 oz, preferably 8 oz. A 3.5 oz burger is highway robbery when you're already charging extra because it's wagyu! AND they use crappy American processed cheese slices - WTF? It's amazing what some people get sucked into paying for.
High quality american cheese is pretty fire. But yeah kinda weird for a expensive @$$ burger.🎉🎉
You can slap "Japanese" or "wagyu" on anything and then upcharge like crazy. A lot of people buy the hype.
@@jdelorenzod2725 I've never had wagyu & prolly never will. It looks too fatty for my taste. I'd rather have a 100% grassfed & grass-finished picanha with a nice fat cap, so I can control how much fat is in each bite, than an A5 wagyu that a was grain fed & ends up being 65% fat. I like a steak I can chew on before I swallow it.
Everything looks perfect except for the anaemic looking tomato slices,they should be deep red and bursting with flavour.
Makes no sense putting mayo on this burger and it´s bs to put it on any burger.
this dude cannot speak a full sentence of Japenese without mixing one or two word of english. What a joke; Is the kind of person who does not want to spend the hard work to learn new language but try to make himself look "different".
He's using those English words when speaking Japanese because there are no native Japanese words for them. They are effectively English words that have become part of the Japanese language.
E.g. there is no native Japanese word for "Hamburger", so Japanese speakers simply use the English word (albeit with Japanese pronunciation, e.g. "Hambaga"). Same with many other words, such as "coffee" or "butter". To give an English example, we use the word "Jalapeno", the Spanish name for a particular chili pepper that has no English translation. Another might be "a la mode", a French phrase which we use to request ice cream on our pie.
It has nothing to do with him trying to "look different."
@@dmmontal Nah, do you speak any Asian language? or are you bilingual? Unless you are Bilingual and speak English under English education for a long time you would forget some words in your own language. If you deliverability blend in some English words like what he did, to make himself look flashy, it might work on non-English speaker Japanese PPL, but yeah we've seen these types of PPL all the time in Asia culture. It is not flashy rather is a language deficiency. You either use 100% your native language or the other.
Typical murican
Fake Fake Fake !!! HAHAHAHA
hambegEH
I laughed way too hard at this comment. Highly underrated!!!!😂😂😂😂