There is also a local burger in Kochi prefecture. It is a "Ryoma burger" bearing the name of Ryoma Sakamoto. Among them, the "Ryoma Burger" (790 yen) of "5019 PREMIUM FACTORY" is tall enough to make your chin come off and has plenty of volume.
5019 PREMIUM FACTORY is located near Harimaya Bridge in the center of Kochi City. Kochi Castle is also nearby, and many tourists visit it. There are counters and several table seats on the 1st floor, and audience seats on the 2nd floor. If you order at the counter on the 1st floor and pay the fee, the product will be brought to the table.
It takes about 10 minutes to wait after ordering the signboard menu "Ryoma Burger". A big big burger wrapped in aluminum foil was brought in. The diameter is about 15 cm, the thickness is about 20 cm, rather than the "height" . Isn't it the top-level thickness among "big size" burgers? What the hell is in it?
Seen from above, under the buns are lettuce, tomatoes, and exquisitely roasted eggs. Below that are plenty of cheese, onions, eggplants, peppers and vegetables. These are vegetables from Kochi prefecture.
When you turn over the peppers, you will find a hamburger steak. This hamburger is smaller in diameter than the buns, but the center is about 3 cm thick. There is no doubt that it is one of the factors that make up the "height 20 cm".
The whole burger is about the size of a face. It's very difficult to cling to this. Also, when I try to eat it, the sauce part comes to the position of the nose as if I had guessed it. Not only around the mouth, but also the nose, if you are not good at it, the whole face and hair will be full of sauce.
You can cut it with the attached knife and fork, but it's still a burger so I want to bite it. When you bite into a thick burger ... yes, squeeze it tightly before eating. This Ryoma burger is also good. It seems good to crush the aluminum foil together, flatten it, and bite it all at once.
I think it's a waste to crush the hamburger steak by crushing it, but the overflowing gravy soaks into the buns along with the sauce, increasing the depth. The scent of meat spreads in your mouth. Perhaps the moist and fluffy buns have been calculated so far.
Another thing to keep in mind is the Kochi prefecture's specialty, bonito. Pickled bonito in oil ... In other words, "bonito tuna" is in the bottom of the egg. To be honest, I wasn't sure if it tasted like bonito. However, there is no doubt that the texture and exquisite saltiness add flowers to the volume burger.
The 5019 Ryoma burger was a burger that had a terrifying balance of buns, eggs, vegetables, meat, sauces, and was edible, despite its appearance. While adding Kochi style arrangements, it has a full-fledged taste that is comparable in size and taste to the home of America.
That should be the case, and the owner of the shop ate around Hawaii's hamburger shops and studied seasoning. In 2013, it opened a store in Hawaii's largest shopping center "Ala Moana Center" for a limited time. It is a great burger born in Japan and crossing the sea.
However, since it is quite thick when crushed, you will experience a sense of crisis that your chin is about to come off. Still, I want you to cling to it and enjoy the overall balance. We recommend that you go with a well-known person who can open your mouth wide and eat.
* Prices shown do not include tax.
Address:1-10-21 Obiyamachi, Kochi City, Kochi Prefecture