Yamamoto's Hamburger Asagaya Shokudo

The signature hamburger steak featuring a blend of domestic beef and pork. It has a creamy filling inside and is served with a mushroom gorgonzola sauce. Served bubbling hot on a stone plate.

A classic Japanese-style hamburger steak with a notably soft and fluffy texture. Made with a fine grind of meat for tenderness. Enjoy with the accompanying sauce and rice.

A coarse-ground hamburger steak offering a meatier, steak-like texture. It has less binder than the fluffy version, emphasizing the natural meat flavor.

Hamburger steak topped with rich avocado and melted cheese. A popular combination that adds creaminess to the savory meat.

Hamburger steak topped with a mountain of coarse grated daikon radish and citrus ponzu sauce. The radish provides a refreshing crunch that cuts through the richness of the meat.

Hamburger steak topped with spicy cod roe (mentaiko) and mayonnaise. A savory, creamy, and slightly spicy combination that pairs well with rice.

Hamburger steak flavored with garlic. A punchy and aromatic dish for garlic lovers.

A massive 580g feast featuring multiple types of patties and toppings. A 'dream' platter for those with a big appetite.

Hamburger steak topped with green onions and a homemade lemon salt sauce. Juicy yet refreshing with a citrus tang.

Hamburger steak stuffed with plenty of mozzarella and cream cheese. The melted cheese oozes out when you cut into it.

Japanese-style fried chicken (karaage) made with domestic chicken marinated in a special sauce. Crispy on the outside and juicy on the inside.

A side portion of simple spaghetti, often served with a ketchup-based sauce. A nostalgic side dish commonly paired with hamburger steaks in Japan.

Sunny-side up fried egg. A classic topping that adds richness when the yolk is broken over the meat.

A heaping topping of whole garlic cloves. Soft and pungent, perfect for garlic enthusiasts.

Double fried eggs. Two sunny-side up eggs for extra richness.

Thick melted Gouda cheese topping. Adds a savory, creamy layer to any hamburger steak.

Spicy namul made with bean sprouts and cucumber marinated in original sauce. A crunchy and addictive side dish.

Fresh salad topped with whitebait (shirasu) and Korean seaweed. Dressed with savory 'edible chili oil' and crushed nuts for texture.

Potato salad flavored with aosa seaweed and anchovies. It has a distinct ocean aroma and savory taste that pairs well with alcohol or rice.

Homemade vegetable juice, highly recommended to drink before the meal. The blend of vegetables changes monthly.