'Hyogo · Kakogawa demigra beef cut me burger' and 'Shizuoka · Suruga Bay landing fried cherry blossom croquette burger' tailored to the local specialty 'Hime mochi' as a hamburger Taste review

"I'd like to deliver delicious food rooted in each region of Japan as a hamburger", and from Mos burger on September 13, 2018 (Thursday), " Hyogo · Kakogawa demigra cows cut burgers " " Shizuoka · Suruga Bay landing Sakurabo croquette burger "will appear. I was able to eat ahead of the event with press event, so I checked how the two local burgers are finished.

"Demigura cow cutie burger" "Sakurabo croquette burger"
(PDF file) https://www.mos.co.jp/company/pr_pdf/pr_180828_1.pdf

Arrived at Mos Burger.

At the shop front, two items of "Demigura cow Katsu burger" and "Sakurabo croquette burger" were appealed. Depending on the store, preliminary sale seems to be done, and at the shop I visited, it was that only Demi グ ラ 牛 牛 burger will start from September 7 (Friday).

I entered a shop and seated.

The first thing to eat is a demigra beef cutlet burger that imagined the soap hood " Tameome " of Hyogo / Kakogawa with a history of 70 years. Besides, it is a combination of Cow Katsu & Demiglas type sauce & rice, but Mos Burger arranges it with Mustard and makes a hamburger tailoring.

Demigra cattle cut burger (410 yen) arrived.

It is a burger where a huge cut that protrudes from the buns is sandwiched.

The size of a demigra beef cut burgers compared with iPhone 7 is like this.

This is about the height.

When I tried removing the buns, a lot of sauce was sandwiched between the buns and the cabbage. It is said that a unique sauce based on demiglace sauce is used for a concha in Kakogawa, and this source reproduces the taste which the person in Mos Burger turned round the shop actually dealing with meat Thing.

It is a little confusing, but mustard is on top of the sauce.

When I try to eat it first spreads a junkful taste with a sweet taste in the mouth which is slightly different from the impression "demiglas sauce". In addition to the demiglace sauce, tomato ketchup, Worcestershire sauce, sour sauce sauce and rich sauces are also blended, and apples and fruit chuttens are also used, and it is somewhat "harmonious" atmosphere that you can get into katsu.

Cutlets are made of molded meat with a lot of lean body parts, which is not a "juicy" feel, but you can feel the taste of meat as much as you can taste it. American mustard is accented with rich sauce, it is standard delicious which does not choose person.

Meanwhile Sakurabo croquette burger has roots in Shizuoka prefecture. In Japan, it is a burger that cooked cherry blossoms from raw without drying Sakurabi which is landing only in Suruga Bay , and croquette was sandwiched between them.

Sakurabo croquette burger (430 yen) arrives.

Sakurabo croquette burger is a volume called "Is this sandwiched between the buns ...?" You can also check sliced ​​cabbage and lettuce. It is said that mayonnaise is laid under the lettuce.

It is "shrimp creamy sauce" that it takes

When I tried it ......

From the moment I blew, the inside of my mouth was filled with the fragrance of cherry blossoms. Anyway, the fragrance is intense and if you like ebara flavor you should definitely be able to enjoy it.

Sakusaku croquette is used "Sakurabi" which was floated only at Yuiba Port and Oigawa Port in Suruga Bay, Shizuoka Prefecture. There is no element of cream in croquette itself, but by combining with "shrimp creamy sauce" put on cabbage, we enjoyed the richness like eating shrimp cream croquette.

Demigra cattle cut burger and Sakurabo croquette burger will be available from Thursday, September 13, 2018.