Visited for lunch from Fukuoka. Lunch was very affordable, and the ハンバーグ was delicious, too. I recommend rare; the patty is fairly thin and comes on a hot iron plate, so medium or well-done cooks through quickly and becomes tough and tough, so personally I'd recommend rare.

+1

Came in at lunchtime. As others have written, you can choose the doneness, but rare was recommended, so I asked for rare. Also as others have written, the inside was completely raw and ice-cold. I think it's probably fine to eat raw, but it felt like eating negitoro. It may have been a coincidence, but about 2 groups came in afterward and everyone ordered well-done, so perhaps well-done is better. The sauce is peppery and fairly salty, but the raw meat absorbs the flavor, so I suppose this is about right. Others have mentioned this too, but they clear your dishes almost the instant you take your last bite haha The prices are low, so I might return if I'm nearby, but I don't think it's somewhere to go out of your way to visit.

We visited for the first time. We really enjoyed the delicious food. But I never want to go again‼️ Because of one very unpleasant female staff member, our family meal ended in an awful atmosphere. As we were nearly finished eating, I asked her whether they accepted credit ca—, but before I could finish asking, she very grumpily said cash only and walked away before even finishing her words. This may sound rude, but I was so angry I nearly lost it‼️ Do you accept credit ca—, Cash only! Even now, remembering it makes me angry and irritated‼️ I don't understand why that kind of service is allowed‼️ We left after the worst service, in an awful atmosphere‼️

It stinks The moment you open the door It reeks of cigarettes Even though I've come to eat a delicious ハンバーグ The cigarette smell is such a letdown I think food is about smell as well as taste I wonder whether this is allowed under the revised Health Promotion Act or ordinances preventing secondhand smoke exposure

【Traces of recollection】An unexpected return to an elegant ハンバーグ lunch. Looking back, despite feeling a certain anxiety and unease about the world's dramatic changes over this past year or so, we have unwittingly grown accustomed to the situation. Humans are resilient and flexible enough to create new ways of working, such as working from home, working from suitable locations, telework, and workations. Even the keyword “new normal” may lose its “new” in a few years, as our current ways of living and working become the obvious “normal.” People are shaped more by habits than by motivation. I spent the morning working from home and went outside as noon approached. It might look like a free lifestyle, but I understood that being judged entirely by results was also, silently, a source of anxiety. It felt like a somehow special noon. In the coldest season, the city that would normally be packed with foreign tourists from around the world appeared deserted and desolate, like an unknown world. As if to etch that world into memory, I walked, enduring the unfathomable cold. Without a plan, I came to a street I rarely walked along. Although the area had many seafood rice bowl shops, the intense cold kept their temptation from captivating me. Heading deeper into an alley I did not usually walk through, I encountered a sign that left it unclear whether the restaurant was open. It appeared to be a steak and ハンバーグ restaurant, and the faint light spilling from the 2nd floor revealed that it was open. Upon entering, a well-mannered female staff member guided me to a counter seat with the calm atmosphere of a bar. ハンバーグ was probably the leading item on the menu. As I tried to order “ハンバーグ150g” with a regular portion of rice, she asked, “How would you like it cooked?” The appropriate doneness can vary greatly depending on factors such as the meat's quality and quantity. I deliberately asked, “What doneness do you recommend?” “We recommend medium,” the female staff member replied with a poised smile. I immediately followed her recommendation and settled down to wait. From the kitchen, invisible from the counter, the sound of splattering oil echoed through the restaurant like an unseasonable downpour. At times dry, at times thunderous. Aroma is not the only thing that awakens appetite. Then the rice arrived first. Its sheen gleamed as it reflected the incandescent light at the counter. How long the interval between the arrival of the rice and the ハンバーグ seemed. Why did it seem so long? Simply because those sounds, at times dry and at times thunderous, felt as though they were drawing closer. My eyes were caught by the sauce boiling vigorously on the iron plate. A spicy aroma broke that spell, and I tackled the ハンバーグ with a knife and fork for the first time in a while. The strongly peppered sauce brought out the sweetness of the carrots, onions, and potatoes exquisitely; that alone kept me eating rice. At last, as I put the knife to the ハンバーグ, I could feel the coarsely ground meat. As I coated a fragment of ハンバーグ in the vigorous sauce, now beginning to settle, and tried to bring it to my mouth, the coarsely ground meat easily crumbled apart. Using the fork more deftly, I brought it into my mouth, and as the strong pepper aroma escaped through my nose from the loosened meat, I found myself desperately wanting rice. The old-fashioned style of knife and fork seemed to encourage awareness of other things. This old style, worthy of being called traditional, demanded that I regain mature composure and poise outwardly, while inwardly I overflowed with the desire to keep eating ravenously. The time spent carefully yet steadily engaging with the ハンバーグ was so precious. Enraptured by this return to an elegant ハンバーグ, I resolved to accept the reality of the afternoon…

+1