I had lunch at a hamburger restaurant that is said to exist in Japan. I went during lunchtime on a weekday, but it seemed that they only accepted reservations except for the spot we entered. The place had a somewhat upscale feel, and the hamburgers were a bit on the expensive side.

However, the quality of service, such as providing water and proper paper aprons, as well as the variety of side dishes like miso soup, rice, and salads that came with the hamburger, were worth the price!

[Taste Impressions]
True to its catchphrase “melting hamburger,” the pork hamburger was very tender with a delicate texture. There were three options for dipping: sauce, wasabi, and salt, and I found the wasabi to be the tastiest. The hamburger had a fibrous texture, which a friend found slightly off-putting and left some behind 😅. The garlic rice at the end could be made by ourselves, allowing us to mix in salt or garlic sauce from the table to our liking. That aspect of entertainment was quite fun as well.

[Overall Evaluation]
I am satisfied with the taste and service, but since it is a bit pricey, I wouldn’t want to go every day. The hamburger was a bit unusual rather than the familiar deliciousness I’m used to, so I think I’d be satisfied having it once or twice.

It seems to be a newly opened hamburger steak restaurant. After observing that there were quite a few hungry people around, I decided to give it a try. To summarize my conclusion: I wouldn't really recommend it.

Before entering, we checked the reviews, and there were quite a few negative ones. We considered it carefully but still thought we would give it a shot! Since many reviews mentioned that the signature A5 hamburger steak was too soft and mushy, most of our group chose to order the pork hamburger steak. However, I thought that since it’s the signature dish, I would try the A5 Wagyu hamburger steak.

Once the food arrived, the first thing I noticed was that the white rice was cooked very mushy. I found it puzzling why the rice in Taiwan is often not cooked properly. Moreover, this place claims to serve Japanese Koshihikari rice, but it was so different from what I cook at home, feeling more like the free rice you get at cheap stir-fry places.

Next was the hamburger steak. Although it looked decent on the outside, when I cut it open as per the instructions, it was indeed quite mushy. I flipped each piece to sear them, but halfway through, the heat was gone. I thought, "This is too short; at least the heat should last long enough for five minutes to sear properly!"

After frying for about five minutes, I cut them into smaller pieces. Each piece was still very soft and mushy, though the flavor was nice, with a strong, rich taste of Wagyu beef. However, the texture left a lot to be desired, and I can understand why customers would leave negative reviews.

I overheard customers at the neighboring table expressing similar concerns about the softness—can this really be right? It seems that most diners shared the same doubt, and I really wonder if the original Japanese restaurant serves the same texture. Based on my dining experience at this Taiwanese branch, I believe Wagyu could be enjoyed in a better way. Serving it as a hamburger steak feels like a bit of a waste.

The restaurant has only about 20 seats. There is a basement, but it seems that there are no seats available in the basement. It is really necessary to make a reservation in advance. We came to eat around 5 PM, and the restaurant seems to close at 7 PM, so they don't take customers very early.

The diaphragm steak is very flavorful and tender. The iron plate underneath has alcohol blocks that heat it up really hot, so you need to be careful with the food on the plate. You have to flip it often; otherwise, it will burn directly. Several pieces of my onion were completely black on the back.

The A5 Wagyu hamburger steak should be cooked to 1-3 minutes when served. Following the restaurant's steps to heat it, after cutting it into pieces, it ended up as a lump of round balls. The Wagyu is indeed very soft and difficult to shape into pieces. It has a strong beef flavor and a very soft texture that melts in your mouth, giving relatively less texture.

After tasting the meat, leave a bit of it and then add rice to the iron plate to fry it yourself, creating a layered way to enjoy the meal.