Flavor Trends, Strategies and Solutions for Menu Development

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By Flavor & The Menu
May 6, 2021

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Hiroki OdoPhoto credit: Cody Rasmussen

Hiroki Odo

When Wagyu beef is touted on a menu, it signals premium quality. At Hall, a café by day, cocktail/wine bar by night, the Miyazaki A5 Wasabi Steak Burger exceeds even raised expectations by doubling up on this buttery-rich meat, featuring it in both the beef patty and in the slices of ribeye steak. Creamy béchamel and citrusy sansho pepper sauce, along with rich provolone and Gorgonzola cheeses up the indulgence factor. Fresh wasabi, cooked with the béchamel and Gorgonzola, plus steak-truffle salt, complete the flavor-forward build.

“It’s a flavor profile not normally seen on a burger,” says Hiroki Odo, Chef/Owner, pointing to the combination of wasabi, blue cheese and Wagyu. “It has a very addictive taste.”

 

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About The Author

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Leigh Kunkel is a freelance journalist with more than a decade of restaurant industry experience as a server, bartender and sommelier. She has written about restaurant operations for B2B publications, as well as foodservice brands, including Beam Suntory and Dawn Foods. She specializes in covering flavor, ingredient and cuisine trends. Leigh has also covered the food and beverage world for a wide range of consumer outlets such as The New York Times, Eater and Vinepair.