Japan’s hamburg experience: It’s all in the beef and rice

MANILA, Philippines – A handful of ground beef vigorously shaped and molded into a sausage-like ball, dropped into an open-flame grill in front of you. The smoky heat emanates as you watch the patty cook until just medium.

Then, a hunk of char-grilled beef is set atop a steaming bowl of warm Japanese rice in front of you. That’s all there is to it. But why are the lines so long and the clamor so consistent for this authentic on-the-rice hamburg experience?

Hikiniku To Come, now in Manila. All images by Steph Arnaldo/Rappler

Beloved in Japan and around the world, the love for hamburg is growing in the Philippines. But more than the thrill of chowing down beef, rice, and condiments in one sitting, each component is treated specially and plays a role in this signature Japanese delicacy.

It all begins with the quality and blend of the beef.

Meat the star

The latest hamburg concept in the country, Hikiniku To Come Philippines, believes that one component cannot exist without the other, but each one must rightfully stand on its own.

The Japanese-born concept is open at Uptown Mall, Bonifacio Global City.

Brought in and conceptualized by The Standard Group (Yabu, Ippudo Ramen, Kiwami), the idea was inspired by the Concepcion family’s travels in Japan. They wanted something upscale but interactive, fit for the solo diner just like in Japan, but with tables long enough for groups of friends.

“For the Philippine franchise, we have a special blend of beef imported from Japan,” Nicole Concepcion told Rappler. It includes imported choice-cut beef and wagyu.

“It’s different per country,” she said, explaining how each branch adjusts depending on local suppliers and what best suits the market.

A special blend of wagyu and choice-cut beef are grilled in front of you.

Each hamburger is freshly ground daily, and the shaping and grilling happen right in front of every guest. Using authentic binchotan charcoal from Japan over a high-heat grill, the staff sears the meat until the coating is crisp with smoky grill marks, while the inside stays soft, juicy, and moist.

Each patty is served in front of your seat.

The staff then places each patty on your own personal grill, keeping the meat warm, or allowing you to cook it further if you prefer. The beef packs a deep, savory, yet clean flavor; not oily or greasy. It actually feels light — not heavy on the stomach — which is proof that there are no extenders, fillers, or artificial flavorings used; just pure, quality beef.

Rice, rice baby

It’s simple in concept — beef and rice. But as Filipinos, we know exactly how a perfect bowl of rice can make or break a dish.

Beef and rice: Simple but robust in flavor.

At Hikiniku To Come, the Japanese rice is soaked first in specially softened water and sake, giving the grains a softer texture and an appetizing shine. It is then cooked in a high-pressure Hagama pot until fluffy, soft, and fragrant. The key is that no stale rice is served — batches are only served within 20 minutes of cooking. Any rice left beyond that is discarded to maintain quality.

“We know it’s meticulous, but this ensures that every service reflects the Japanese precision and respect for their craft,” Concepcion said. The rice here calls for refills — it’s light, fluffy, and slightly chewy, just like good Japanese rice.

Patty party

The Hikiniku To Come set costs P850 and includes unlimited rice refills, condiments, and three burger patties. It might sound expensive, but three patties are more than enough to fill you up, especially with the free-flowing rice and the complimentary raw egg.

Each seat comes with a drawer of personal condiments, plates, cutlery, and instructions on how to enjoy your hamburg.

Each patty is served at your own pace and upon request, though the turnaround time in the restaurant is pretty quick. According to the team, your first bite should be just beef and rice; it’s key to let the natural juices of the meat on top seep through the rice for a full bite.

Purists won’t need much, but the condiments and sauces can add some oomph.

Ponzu sauce and grated radish.

The grated radish and ponzu sauce are meant for your second patty; a refreshing break from the savoriness of the first round. Drizzle the ponzu (a citrus-based soy sauce) and add a dollop of grated radish on top of the meat for a palate cleanser.

The Hikiniku Sauce — a miso-based, umami-forward blend — adds richness if you want more punch. The naturally brewed soy sauce also pairs well with the grated radish and raw egg.

The third piece is for you to go all out.

A personal tray of condiments and sauces.

All condiments are made in-house and are available for free at the table. The idea is to offer a variety of flavor profiles — salty, sour, sweet, spicy — so the beef can be enjoyed three times.

The Lemon Salt is a refreshing salted lemon paste with a tinge of green-chili heat; the Oil-Marinated Green Chili is fresh, herby and salty; the Mou’s Xinjiang Spice Mix is an aromatic red chili blend with Chinese-forward spices and a kick; the Japanese Pepper Sauce has sansho (Japanese pepper), spring onion, ginger, and sesame oil for an Asian-inspired, nutty flavor; and the Garlic Flakes and Soy Sauce Flakes are reliable, umami-forward toppings.

On the side, you’ll also get Chinese cabbage pickled in plum vinegar, a crisp and brightly sour palate cleanser between bites.

Each order comes with a free raw egg at this self-service station.

There’s also a raw egg stand for your last bowl. Eggs are sanitized, delivered fresh daily, and stored in a controlled environment for food safety. Mixed into your rice or beef, it adds a creaminess that the Japanese love, especially when paired with soy sauce flakes and garlic flakes.

The Japanese enjoy eating their hamburg with raw egg yolk and soy sauce.

Highballs, beers, and ginger ale are available, along with sides like potato salad and kimchi.

Service and experience

Service is attentive, not just to guests but to the tiny details that define Japanese cuisine.

Self-ordering stations are at the entrance.

“Every patty that breaks or overcooks is thrown away. It’s a strict standard that we embody due to Japanese discipline,” Concepcion said.

The Philippine team underwent two months of intensive training in Japan, guided by Hikiniku’s Japanese chefs. Eight Japanese chefs are currently based in the Philippines to oversee continuous hands-on training.

A communal and open dining space.

The space at Uptown Mall, Bonifacio Global City, transports you to Japan: minimalist interiors, clean lines, warm wood, and natural textures. A custom-engineered exhaust system helps to minimize the smoke in the dining area, so you don’t walk out smelling like beef and charcoal. Inside, though, the aroma of binchotan adds to the immersive experience.

Hikiniku To Come is dedicated to preserving the authentic Hamburg experience, but there’s more than enough interactivity and customization to make the Philippine outpost feel unique and personal. – Rappler.com