Intro An American burger-maker runs a small shop in Fukuoka, Japan, aiming to deliver an American experience with Japanese sensibilities. He collaborates with Remy-san, a French bakery owner, and sources bread from a Daimyo-area bakery while noting his Hiroshima roots and Japanese wife.
🧠People, places, and origins
- Sato-san: described as an American-typical guy, working with the narrator at the shop; no delivery—everything is done in-store.
- Kazuma: young-seeming teammate who proves himself capable; the narrator hires him after an initial impression.
- Remy-san: French bakery owner met via Yatai France; highly regarded (one of the best in Fukuoka) who bakes a French baguette and white bread.
- Bakery visits: bread picked up near Daimyo; crossing between a bakery and the shop for on-site prep.
- Origins: the team is from Hiroshima; the narrator’s wife is Japanese.
🍞 Products and how they’re made
- Proshutë (house-made prosciutto): salt-cured 7–14 days, then smoked ~5 hours with Sakura; finished at the smoker outside, ready when it smells right.
- Smoked beef: 100% Angus, imported from America; ground fresh daily; chuck blend—the narrator’s own mix.
- Simite/bread: original simite recipe kept for exclusive use; not sold in the shop; breads brought from Remy-san’s bakery for burger prep.
- On-site burger prep: assembling with top prosciutto, fried potatoes, and ginger ale; emphasis on handcraft and freshness.
🏢 Business decisions and operations
- No delivery: preserves first-time customer experience and freshness; exclusive recipes stay in-house.
- Bakery collaboration: bread sourced from Remy-san’s bakery; daily shop setup mirrors a hybrid American/Japanese model.
- Language barrier: initial challenge, so the narrator worked largely alone, walking customers through the menu and signs in person.
đź‘Ą Customer experience and anecdotes
- Emphasis on freshness, handcraft, and an authentic feel; customers are kind and supportive, especially Japanese patrons.
- Uses Instagram for private dinners and seasonal events; Thanksgiving and Christmas dinners are hosted a few times a year and usually sell out.
🧵 Personal/story elements
- A blend of American and Japanese identities; proud to make everything by hand; works with Kazuma and values a true “American experience” in Japan.
- The restaurant reflects a practical, modest life—working downstairs, learning, and adapting with a Japanese partner, all aimed at a memorable first impression.
🚀 Takeaway Fresh, handmade, and authentically American in a Japanese setting—crafted with care to leave a lasting first impression.
