The Burn Tokyo

(SWIPE FOR MORE PICS) One more takeout sandwich design to note, this steak sandwich was from @theburn_aoyama restaurant headed by @yone_asakusa san. You might have remember Fumio san as the ex head chef of Jean George Tokyo. Now he is running a meat centric restaurant The Burn in Aoyama. And this is one of the takeout sandwiches launched recently.
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Let’s talk content. •250g Charcoal grilled US Prime Beef Steak
• ペリカンの食パン　white bread from very famous Pelican Cafe
• かめびし醤油　3年熟成醤油 3 year aged soy sauce from 260 year old soy sauce company Kamebishi • 土浦の久松農園の新玉葱 New Onions from Hisamatsu Farm in Tsuchiura • 真鍋牧場のアスパラガス Asparagus from Manabe Farm
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Construction : charcoal grilled steak meat sandwiched in between charcoal grilled white bread, in between the bread and steaks were long sweated caramelised onion, bread smeared with homemade mustard and steak sauce made from the 3 year aged soy, thyme, and wasanbon sugar, and season last asparagus on the side.
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All these were impressive but not unexpected from good Japanese restaurants. What about the yellow things on the side? I asked Fumio san and he said because in Japanese bento they usually have omelette, so he decided to put Spanish omelette in the sandwich box. The eggs came from Tanaka farm with spring onion, potato and peas.
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This omelette to me is a revelation. Not because of product design or packaging (although it was quite impressive for the colors and compactness), it is the approach and thinking of Japanese when constructing takeout. In the end they did not think of making a sandwich box, they are thinking about making a bento box with sandwich. Hence there is the urge to include egg. This is the mentality. Everything came down to BENTO!

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