“I assumed it might be good to make a hamburger that blended New York and Japan,” says chef Hiroki Odo. Really, he made six. At Corridor, Odo’s “conceptual bar” within the Flatiron District, the restricted menu contains a number of wagyu burgers, from a easy single cheeseburger to 1 topped with A5 wagyu steak.
Step-by-step, basic supervisor Brian Saito walks via crafting Corridor’s burgers. He begins with a mix of Sakura Wagyu chuck and A5 wagyu, finely grinding them and controlling simply how a lot fats is in every patty. Then there’s the sauce, a mixture of sansho peppercorns, “an ideal complement for the fattiness of the wagyu,” lowered in sake and tamari. It’s a sauce, Saito says, in addition they use at chef Odo’s titular kaiseki restaurant subsequent door. All of it will get piled on buns created from the chef’s personal recipe, “so their key level is a way of unity.”
Your complete Corridor menu is in service of eager to convey quite a lot of experiences to New York diners, says chef Odo, and to showcase all of the cuisines Japan has to supply. However, he admits, a number of ideas in a single house “isn’t the form of restaurant you could possibly open in Japan.” A cocktail and burger bar, in entrance of a chef’s counter, subsequent to a kaiseki restaurant? That’s New York.
Watch the most recent episode of Icons to see how Odo and Saito create one among New York’s greatest burgers.
