Broome isn’t famous for brooms. Tambourine isn’t famous for tambourines. But like Bega being famous for Bega Cheese, Hamburg in Germany is famous as the origin of Hamburg steak – we are perhaps more familiar with the modern word for it: hamburger steak or patties. Stone Burg prides itself in Hamburg steak, which I had no idea what it was until I read it’s meaning recently – to my surprise the meaning is just that obvious – ground beef. It is hard not to mention that this chain restaurant is part of the WDI Group, which owns notable restaurants such as Tony Roma’s, Hard Rock Café, Wolfgang’s Steakhouse and many more.

After spending the whole day visiting popular cultural sites such as the Ginkaku-ji (Temple of the Silver Pavillion),the Sanjusangendo Hall, the infamous Kiyomizudera Temple and a epically failed attempt at finding the Philosopher’s Path, my partner and I headed to downtown Kyoto via Gion from the Kiyomizudera Temple. Lost in the huddle of towering department stores and our pace hastened by the thundering clouds, we took the express lift up to the restaurant levels and stumbled across Stone Burg, which lured our patronage with the realistic plastic display of food that wetted our palates and the excitement of cooking food on a stone grill.

Seated in our cubicle, the waitress presented us with an English menu and left us to peruse the options within it. This was the first restaurant we ate in Japan that had those buttons on the table that you press – like in Korean restaurants in Sydney – to call for service. My partner orders the Hamburg Steak Combo of Hamburg Steak (180g) and Sauteed Scallop, whereas I opt for the Hamburg Steak (360g) and a cream soda to slake my thirst.

Here Comes The Food

Cream Soda

When the two plates with each respective sizing of steak comes, I immediately smirk as my partner’s eyes almost bulge with dismay, the 180g is tiny (even by her standards), and I have a feeling at the pit of my stomach that my 360g portion will be shared for the sake of compassion, or is it sympathy?

As soon as the meat hits the stone grill, the comforting sizzle and aroma of the juices waft whilst cooking.

To speed up the cooking time (our appetites have gone crazy after the initial scallop frenzy) as well as to thoroughly cook the portions, we halve the barrel-shaped meat.

Four unbelievably huge scallops are placed before us in the hot plate, these are the biggest I’ve ever seen. Some people prefer to avoid the roe, but I’m all for it, the grainy and mush-like texture doesn’t bother me at all. The scallops are well flavoured and are more than satisfying. The biggest disappoint was the fact there wasn’t more.

By the time we’ve finished up the scallops, the meat is ready. One bite and I’m in heaven, this is one of the best things I’ve eaten in my life. The meat is so tender, the memorable flavour is so simple and the delight of eating something cooked before you all combine into an experience that is indescribably foodgasmic. If you take a step back, it would appear that you’re simply eating a meat paddy without the other ingredients that form a burger, but what is different about the meat at Stone Burg is that  the texture is so soft that it is incredibly easily to palate thereby leaving you with a “soft oral sensation”, which I don’t mind at all.

Stone Burg is a restaurant that I would love to see open in Sydney, there is a variety of dishes that caters beyond the meat variety such as seafood and vegetarian diets. I might venture as to call this the Japan version of places such as Hurricanes that offer a rack of ribs and steak or chicken combo. The relaxed dining environment and the interaction with the food contributed to a delightful dining experience.

Stone Burg Kyoto

7th Floor Hankyu Department Store, 68 Shincho, Shijodorikawaramachi Higashi-iru, Shimogyo-ku, Kyoto
Tel. 075-229-6344

Stone Burg: http://www.wdi.co.jp/en/re-stoneburg.html

1. Simon Food Favourites Says:
   March 11th, 2010 at 9:00 am

   my god those scallops are huge and look great. the steak look huge as well although the presentation isn’t particularly interesting. bean sprouts with steak — how did that work out?

2. chocolatesuze Says:
   March 11th, 2010 at 3:26 pm

   heh so did you share your steak in the end?

3. FFichiban Says:
   March 12th, 2010 at 1:41 am

   Hee hee I love the size comparison shot. Poor C haha

4. Ellie Says:
   March 13th, 2010 at 7:49 pm

   Holy grills!!! Love the comparison shot So huge!!!!!

5. mademoiselle délicieuse Says:
   March 16th, 2010 at 12:25 am

   Oooh, sizzling scallops…gigantic scallops!

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