Hikiniku to Come is one of the viral hit restaurants of the 2020s in Tokyo, serving up freshly grilled hamburgs to you one by one with a variety of delicious condiments to go alongside it. Unlike a traditional hamburg restaurant where you typically get one large hamburg along a side of rice, here you get three smaller hamburgs that you can eat one at a time atop your bowl of rice. And rather than traditional table seating, all seats are counter seats that surround an open kitchen in the centre. A chef cooks the hamburg fresh on the spot and serves it to you atop your own personal grill. The idea is to constantly enjoy freshly cooked hamburgs for the ultimate indulgence in juiciness and an endless combination of tastes using a variety of condiments. The rice is also refillable, so it's a great way to let the delicious juices of the hamburg complement the fluffy Japanese rice.
A variety of condiments are available to go along with the hamburg patties:
- Daikon Oroshi (大根下ろし, Grated raddish) is served from the second patty onwards, and goes well with the homemade ponzu (ポン酢).
- A Nama (生, Raw/Fresh) Tamago (卵, Egg) is also served to each person to put atop their rice, so that they can enjoy a tamago kake gohan (卵かけご飯, Rice topped with egg).
- Pickled Hakusai (白菜, Napa Cabbage) in Plum Vinegar is a great palette cleanser to eat between patties
- Taberu (食べる, edible) Shoyu (醤油, Shōyu, Soy Sauce), or soy sauce that you can eat, goes great with the tamago kake gohan or just with a fresh bowl of rice
- Nama (生, Raw/Fresh) Shoyu (醤油, Shōyu, Soy Sauce) that is brewed using a traditional natural method goes well with the egg or the daikon oroshi
- Green Togarashi (唐辛子, Tōgarashi, Chili Pepper) with Salted Lemon has the sourness of the lemon together with the faint spiciness from the togarashi
- Green Togarashi (唐辛子, Tōgarashi, Chili Pepper) in Olive Oil uses green togarashi that has been pickled with salt and then drenched in olive oil
- Mala Chilli Peppers are traditionally used by farmers as a spice for gamey meats in order to bring out their flavour, and goes well with the meat patties. It uses togarashi (唐辛子, Tōgarashi, Chili Pepper) that are typically used as the base for kimchi.
- Janma is a mix of sansho (山椒, Sanshō, Japanese pepper), negi (葱, Spring Onion), shoga (生姜, Shōga, Ginger), and sesame as a spicy paste.
- Ninniku (にんにく, Garlic) Furikake (ふりかけ) uses high quality garlic that is finely diced, deep fried, and matches well with all sorts of condiments.
