En ese marco, el restaurante Oak Door presentó una espectacular hamburguesa a un precio no apto para todo público.
El medallón tiene 25 centímetros de diámetro (1o pulgadas), y en total pesa 3 kilos; la receta usa carne Wagyu, una exclusiva raza bovina de alta calidad.
“Queríamos celebrar al nuevo emperador y la nueva era”, explica el chef. Por eso creó la Golden Giant Burger.
Los ingredientes son: un kilo de carne, tomates, cebollas, queso cheddar, láminas de carne Wagyu, foie gras, trufas negras, panes espolvoreados con hojuelas de oro y papas fritas con triple cocción. Viene acompañado de una botella tamaño magnum de champagne, vino rojo o blanco. ¿Quién se come una? (Infobae)
Patrick Shimada, the chef de cuisine at The Oak Door of the Grand Hyatt Tokyo prepares a 3kgs burger in Tokyo on April 1, 2019. – The super-sized feast, which is sprinkled with gold flakes, will set hungry diners back a meaty 903 USD — but comes with a bottle of wine to help soften the blow. (Photo by CHARLY TRIBALLEAU / AFP)
Patrick Shimada, the chef de cuisine at The Oak Door of the Grand Hyatt Tokyo prepares a 3kgs burger in Tokyo on April 1, 2019. – The super-sized feast, which is sprinkled with gold flakes, will set hungry diners back a meaty 903 USD — but comes with a bottle of wine to help soften the blow. (Photo by CHARLY TRIBALLEAU / AFP)
Patrick Shimada, the chef de cuisine at The Oak Door of the Grand Hyatt Tokyo prepares a 3kgs burger in Tokyo on April 1, 2019. – The super-sized feast, which is sprinkled with gold flakes, will set hungry diners back a meaty 903 USD — but comes with a bottle of wine to help soften the blow. (Photo by CHARLY TRIBALLEAU / AFP)
Patrick Shimada, the chef de cuisine at The Oak Door of the Grand Hyatt Tokyo prepares a 3kgs burger in Tokyo on April 1, 2019. – The super-sized feast, which is sprinkled with gold flakes, will set hungry diners back a meaty 903 USD — but comes with a bottle of wine to help soften the blow. (Photo by CHARLY TRIBALLEAU / AFP)
Patrick Shimada, the chef de cuisine at The Oak Door of the Grand Hyatt Tokyo hotel prepares a 3kgs burger in Tokyo on April 1, 2019. – The super-sized feast, which is sprinkled with gold flakes, will set hungry diners back a meaty 903 USD — but comes with a bottle of wine to help soften the blow. (Photo by CHARLY TRIBALLEAU / AFP)
Patrick Shimada, the chef de cuisine at The Oak Door of the Grand Hyatt Tokyo hotel poses with a 3kgs burger in Tokyo on April 1, 2019. – The super-sized feast, which is sprinkled with gold flakes, will set hungry diners back a meaty 903 USD — but comes with a bottle of wine to help soften the blow. (Photo by CHARLY TRIBALLEAU / AFP)
Patrick Shimada, the chef de cuisine at The Oak Door of the Grand Hyatt Tokyo hotel poses with a 3kgs burger in Tokyo on April 1, 2019. – The super-sized feast, which is sprinkled with gold flakes, will set hungry diners back a meaty 903 USD — but comes with a bottle of wine to help soften the blow. (Photo by CHARLY TRIBALLEAU / AFP)
Patrick Shimada, the chef de cuisine at The Oak Door of the Grand Hyatt Tokyo hotel poses with a 3kgs burger in Tokyo on April 1, 2019. – The super-sized feast, which is sprinkled with gold flakes, will set hungry diners back a meaty 903 USD — but comes with a bottle of wine to help soften the blow. (Photo by CHARLY TRIBALLEAU / AFP)
Patrick Shimada, the chef de cuisine at The Oak Door of the Grand Hyatt Tokyo prepares a 3kgs burger in Tokyo on April 1, 2019. – The super-sized feast, which is sprinkled with gold flakes, will set hungry diners back a meaty 903 USD — but comes with a bottle of wine to help soften the blow. (Photo by CHARLY TRIBALLEAU / AFP)
