The Golden Giant burger, costing 100,000 JPY or close to $1,000 went on sale in Tokyo this year to celebrate the new Imperial era, “Reiwa”. It’s filled with wagyu beef, a 1 kilo patty, foie gras, lettuce, tomato, garlic saffron sauce, cheddar and in a gold leaf bun. But is it any good? We went to the Oak Door steakhouse at the Grand Hyatt in Tokyo’s fashionable Roppongi Hills to find out.

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What Japan’s $1,000 Burger Tastes Like

31 Comments

  1. On any given day around the world approximately 16,000 children die from hunger related causes and people spend 1,000 dollars for one burger. God is not happy about this extravagant waste of money and food, not to mention being gluttonous. Please read Matthew Chapter 25:31~46 and obey it, our eternal destiny depends upon our obedience or disobedience to this scripture. 🕊

  2. for a $1000 burger, I at least want an A5 Kobe beef (not a random A4, that's for plebs), beluga caviar, white truffle, Spanish foie gras, saffron and a good amount of gold leaf flakes!

  3. Aaaand of course an American came up with that.

    When the titled mentioned Japan, I was a bit perturbed as abominations of food like that is unbecoming of the intricate nature of Japanese cuisine. Dump together Wagyu with beef patty, truffles and the obligatory foie gras, even though their individual delicate flavors will be drowned out. And squirt some saffron sauce in there…. what will it do to the taste? Who can tell, but saffron is very pricey. And the tasteless with 0 nutritional value gold leaf bun lets us push the price tag to $1000, voila!

  4. I find it baffling how professional food reviewers decide to talk with chewed food in their mouths, instead of simply chewing and swallowing first before addressing us. It's only about ten seconds wait.

  5. A burger should be bitten into encompassing the bun the cheese the pattie the sauce the salad…obviously you cannot with this burger…….!!

  6. Yeah this looks good and all, but the gold leaf seems kind of ridiculous. Is that really adding to the flavor of the burger or is it just an easy way to make it more expensive? Seems like a waste to me.

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