Ex-Sumo Fighter Makes the Strongest Burger. The Yokozuna of Burgers!

Ex-Sumo Fighter Makes the Strongest Burger. The Yokozuna of Burgers!

I don’t want money. All I want is happy customers. Very good! Number one burger in Japan! Back when I started out My kid would go to daycare at this time. I’d start prepping ingredients around 7-8 in the morning. So during that time During my prep time I’d have to do things like Feeding my kid Or getting ready for daycare and stuff. Back when I was still a sumo wrestler. I went to Kyoto just to hang out one day. And I happened to pass by a café That had this amazing-looking machine out front. I thought, “What is that thing?” and just had to go in. I ordered a coffee, and it was insanely good. I, for one, thought it was great. After cutting the buns, I want to shape the patties a bit. These buns… They’re the closest you can find to my ideal buns. They’ve got this nice surfer dude tan. They’re hot guy buns. A burger isn’t a real burger Unless you get the bun, patty, and toppings all in one bite. That balance is everything. You don’t want the bun to steal the show. And if you add everything to these buns as-is It ends up like this tall! Who can open their mouth that wide?! I don’t really like those super tall burgers. I want everything—bun, patty, fillings— to fit comfortably in one bite. That’s where the cut and height of the bun really matter. So for height, and overall balance That’s why I cut the buns. I start the first cut at a slant Then cut the bottom straight. That gives the burger a nice shape. I think that makes it just right. I toast both top and bottom fresh right here. But they have totally different textures. The top bun here It’s soft and fluffy when you bite into it. But the bottom is more dense and chewy. The top is fluffy and airy While the bottom is nice and chewy. Buns really do matter. Even I didn’t realize it at first Before I opened this place I honestly never thought about the bun at all. But once I started making burgers myself I tried using different breads just for fun Same fillings, same patties, everything else exactly the same And the results were totally different! That’s when it hit me: The bun makes all the difference! Before working in food service I was a sumo wrestler. My sumo name was Sachi Azuma. My mom loved sumo. She used to tell me, “You’ll be a sumo wrestler when you grow up.” And I did. I first entered a sumo stable When I was 15. I joined before my middle school graduation. I came back one time just for my graduation. And then went straight back to Osaka for the next tournament. I was a sumo wrestler for 15 years. But to be honest, I could have trained harder. I could never truly devote myself to the sport And that’s something I still regret. I cut 40 buns today But we never sell that many on a weekday. Maybe 30 or so at best. We keep it refrigerated Basically, it’s refrigerated, not frozen. This meat here is already seasoned. I add the salt when making the patty meat. Many people sprinkle on some salt when grilling. But this way, no matter what The amount of salt is always perfect and consistent. That’s why I add salt while preparing the patties. That way it’s always consistent Even if my taste’s totally off that day The flavor will still come out just right. My last big injury as a sumo wrestler was brutal. My knee bent the wrong way. Really messed up my knee joint. This is 90 grams. That’s a bit less than most burger joints. But my burgers are doubles. So two patties each. That’s the perfect balance, I think. When you take that first bite I want you to be like, “Whoa! That meat’s amazing!” These eggs have super rich yolks. That’s why they’re called “bright red”! So far, they’ve been the best ones for making mayo for our burgers. I also use them for fried eggs on top of burgers But honestly, I choose them for the mayo. People often compliment me, saying I’m so particular about every detail! But I don’t think that’s the case at all! But in the end If there’s one thing I do care about It’s probably just the burger mayo, yeah. During business hours I heat this up. The heat is intense—crazy hot. The radiant heat helps the buns stand firm. They don’t collapse much So you can enjoy your burger right down to the very last bite. This is one of my secrets right here. Yeah, I probably slice the tomatoes much thinner than usual. Come on in! One “President Double” And French Fries Got it. Coming right up! Very good! I’m from New York City. This is a very good burger! Very good! Number one burger in Japan! Two “President Singles” One Coca-Cola And one ginger ale, please. They don’t come with fries, is that okay? Can we add fries? Sure, you can choose from the items in this box. Carrot râpée And French fries, please. Got it, thank you! Who got the coke? Thank you. Here you go. When I was in middle school There was a burger joint in my neighborhood called Firehouse. They were kind of pioneers of gourmet burgers in Japan. Back then, we only knew like McDonald’s, Burger King, and Wendy’s. But Firehouse had burgers and fries for about 1,000 yen (US$7) And we were like, “A thousand yen?! For a burger?!” We couldn’t stop thinking about it, so we tried it. And man, it was SO good. I remember thinking: “Wow, there are burgers like this in Japan?” As soon as we left, I told my friend: “Man, I want to run a burger place like that one day!” “Wouldn’t that be awesome?” That was the moment it all started My dream of running a burger joint. Since I started sumo wrestling I couldn’t right away But whenever I had some free time I’d visit any interesting looking burger places. So yeah, I’ve been into burgers since middle school! Let’s eat! So good. Thank you! That’ll be 2,400 yen (US$15). We got the “President Burger”. Goes down easy. Can definitely finish it off. Need a receipt? No thanks! Thank you very much! Here you go! Thank you! Honestly, if I could run this place Without charging customers, I would. I don’t want money. All I want is happy customers. I think a lot of people in this industry feel the same. Because otherwise The work, the hours They wouldn’t be worth it! So yeah, if it were just about the money I’d never have chosen this line of work. Just like when I was in the ring Bringing customers joy That’s the fuel that feeds my flame. It’s what gives me the motivation to keep going. All I want is to keep feeding off that positive energy and keep my customers happy. Good evening. This is Sakoda from the Shoemon Channel. I’d like to talk about what I want to accomplish through YouTube. I’ve met many artisans and chefs. Through these encounters , I’ve come to realize that their skills, attitudes , and hearts are truly authentic and something to be proud of around the world. However, the number of artisans is decreasing year by year. When I learned this, I felt a strong desire to connect artisans to the next generation. That’s why we want as many people as possible to experience the appeal of artisans through our videos and products. However, there are challenges to achieving this goal. We are a small team, and our filming time is limited. There are many times when I regret that we could have made a better video if we had just a few more hours . I want to convey the appeal of artisans in a more in-depth and careful way. I also want to film lesser-known restaurants in rural areas and even overseas. That’s why I’ve explained YouTube membership. We offer a variety of benefits. If you share our vision and support us, we’d love for you to become a member. Your support will help shape the future of artisans. Please support us ! I’m Abe from Yatai Keiji. Thank you. Please enjoy the food too! Our channel strives to share the skills of true craftsmen with the world and pass them on to the next generation. Our videos and products aim to showcase the appeal, pride and philosophy behind the artisans and their craft. If even one person watches this and thinks “Japanese craftsmen are awesome!” that’s already a step toward preserving Japan’s fading traditional crafts. That’s the mission of our YouTube channel. Thanks for your support!

This ex-sumo fighter fought in high level sumo for over 15 years and then found his calling making hamburgers. His strength has apparently carried on to his delicious hamburgers, hidden away in the suburbs of Tokyo!

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0:00 Intro
1:53 Attention to the Buns
4:33 Former sumo wrestler
5:46 Squeezing the patty!
7:07 Eaten in one bite
9:17 Open for business
13:06 Burgers are ready!
15:01 Burgers?
17:15 Chow Time
19:10 The owner’s thoughts

#sumo #hamburger #sumowrestler