Diegovasquez: sounded like the expert had no concept of texture contrast when praising this burger
Echo Mantis: I'm more impressed by their commitment to using only hand-chopped Wagyu beef than by the burger itself - that's dedication
Ariakwan: told Adam to ask Ge about their price point - $50+ for a burger is straight up luxury market, needs to be worth it
Cipher Shard: Ge's experience definitely shines through in that burger. But I'm still trying to wrap my head around the idea of massaging Wagyu beef for 45 minutes to get it just
Brunoyang: burger is all well and good but what's the story behind those hand-chopped patty prices?
Marekvasquez: I'd still take the Maillard reaction from a perfectly seared grass-fed patty over Wagyu any day
Void Beacon: what are they even doing using wagyu beef for a burger? 🍴
Miaholt: I'd trade my Sunday football tickets for one of those burgers any day - wonder if they deliver to LA?
Arlo: adam looks kinda skeptical of the place but that wagyu beef does smell amazing
Marek: interesting how a Tokyo burger shop is setting the bar high for American fast food chains to follow
Sana: whatever happened to the concept of a 'burger'?
Velvet Rune: Adam's enthusiasm is infectious, but I'm still not convinced by the hype - I've had too many overpriced Wagyu burgers that were just fancy regular beef in disguise
Elin: I'm all over the place when it comes to food trends, but there's something that really sets this Wagyu burger apart. That level of detail in hand-chopping the beef