There are a lot of hamburgers out there made with wagyu beef; it’s a trend that started early in the century as American wagyu producers sought outlets for the trim from their steaks. But few of them actually bring in elements from the country that developed the breed, Japan, like Greg Baxtrom does at Maison Yaki in Brooklyn, N.Y.
“Whenever I hear French and Japanese combined, I think of three-Michelin star restaurants,” the chef and owner said. “So we really like to push Maison Yaki in the opposite direction, while still paying tribute to both cuisines. That’s where the burger comes in.”
It’s two wagyu beef patties with Reading Raclette cheese, Napa cabbage slaw, sautéed shiitake mushrooms and a black Hollandaise sauce colored with dark soy sauce and seasoned with ginger, all on toasted brioche.
Price: $16