The long-established Western restaurant "Kyobashi Morche", which opened in 1933, was reborn in November 2016 with the opening of a new commercial facility "Kyobashi Edglan".

After the renewal, a Western restaurant will be served during the day, and a beer restaurant will serve alcohol menus and snacks at night, as well as platters that can be shared with everyone.

But, of course, there are things that haven't changed since the company was founded. One of them is the most popular " hamburger steak cheval style " on the signboard menu! Many of the regulars have deep-rooted fans, and some of them have been eating this for decades.

◆ Recipes that last for over 80 years

The hamburger steak Cheval style uses 100% domestic beef. It's a simple recipe made by combining chopped onions, kenne fat (beef tallow), salt and pepper, and it seems that this hasn't changed since it was founded in 1933.


By the way, the menu name "Chubaru style" means "angel on horseback". The manager and the chef don't know the exact origin of this name (probably the white egg white on the hamburger is likened to an "angel ring" ...?). You can feel the depth of history ...!

◆ Break the egg and entangle the yolk

The plumply baked hamburger has a hollow in the middle and has a soft-boiled egg that sways. The garnishes that add color are carrots, watercress, broccoli, and macaroni gratin.



The moment you put the knife in the egg, the thick yolk overflows. If you entwin this with a hamburger steak and stretch it ...





Exquisite !!!
The surface of the hamburger is fragrant and the inside is fluffy and juicy. When chewed, it has moderate stickiness and elasticity, and the sweetness of melting fat spreads slowly. The taste of lean meat and fat is directly transmitted as it is ...!

This hamburger is also particular about its "texture". By adding the onions raw, you can make the most of the crispy texture, and by not kneading the seeds too much, you can enjoy the crunchy meaty mouthfeel and the original taste of beef.

◆ Do not use demiglace sauce

The demiglace sauce is laid under the hamburger steak without sprinkling it from above, saying "Do not erase the taste of the meat". It seems that it does not use "binders" such as flour and butter, and it has a light and light taste.


In addition, since the amount of tomato and wine is larger than that of general demiglace sauce, it is characterized by a crisp and strong acidity. It brings out the flavor of the meat along with the fragrance that has been carefully boiled down. When mixed with mellow eggs, the acidity softens a little, making it an exquisite anba ...!


According to the chef, the ingredients for the hamburger were reviewed again at the time of the reopening. "I think we were able to bring it closer to the taste it had when it was founded," he said. Even if you have eaten it before, why not enjoy the difference in taste?

The hamburger steak Cheval-style single item price is 1,050 yen (excluding tax, the same applies below). Rice or bread (baguette) can be attached for 200 yen. The shop is open from 10:00 to 22:00 on weekdays and from 10:00 to 16:00 on Saturdays.