- We're here at Tetsu, where world-renowned sushi chef,
Masa has a burger on the menu.
- Who does he think he is?
- We do burgers
in New York, buddy. - We do the burgers
in New York.
But, we hear great things about him using
a specific tool that was built for him,
just to make this very specific burger.
We obviously want to learn about it.
So, let's go check it out.
(rock music)
- I had half a beer, and it's only,
what, one o'clock, I feel great.
- We are here with the great Chef Masa,
Eugeniu, all around great guy and cook.
Cheers.
- Cheers.
- I don't know how we got invited.
- Thank you for having us.
You do a burger a very, very specific kind of way.
Can you tell us about it?
- This is Nambu.
Nambu is very famous in Japan,
you know, all the cast iron plates.
- Yes. - Okay.
- So, idea is the spikes go through the meat patty
and they cook quickly and still keep juicy.
- Which is so unique because
everyone either grills or plancha.
That's it, this is completely different.
- [Brent] You've invented a way to keep all of that flavor
as isolated into the burger as possible.
- I love burger.
I eat it almost every, once a week.
I try it many places.
- [Ben] Uh-huh.
- But, not exactly what I want.
Some places overcook, not juicy enough.
Meat, not enough.
Spike goes inside same time heat go through.
All the excess fat throw away.
Turn over.
So, spikes are on the bottom,
heating through the meat.
- It doesn't get like charred anymore.
- Yeah. - So, it doesn't burn,
but it's still cooking.
- Really see the spike marks in the meat.
What are the perfect toppings to you, for a burger?
- Zero.
- Zero? - Only cheese.
- Only cheese, no condiment?
- No condiment.
- Oh-ho!
Strong words, Masa.
Strong words, alright.
- [Brent] Here I go with Taleggio cheese?
- [Ben] Taleggio?
- [Masa] Masa here I go with white cheddar, a nice brick.
- Not skimpin' on the cheese.
I see why you don't need anything else.
You just need the cheese and meat.
- We don't go cheap with cheese on this.
Then we're gonna do some smoker.
He's just burning chopsticks.
- Burning chopsticks?
- All the burger,
they use something smokey,
some people, bacon.
But my idea is...
Why not whole burger, smokey flavor.
- Did you just have a bunch of chopsticks lying around?
- We wash off after other people use,
then they're dried, then burned.
- Wow.
- So, here we go.
And now, it's just smoking.
- Ooh!
- [Eugeniu] So, the cheese is just melting around,
here, too,
then it's done.
So, the moment of the truth right now.
That's our lamb burger.
This is beef.
- Let's go try it.
- Thanks guys.
- You can see the juices, like...
That's amazing.
- You still have a lot of juice in there.
- Yeah, it's not the like,
the rare you like normally see,
but man the juice is just flowing through it.
Wow.
The first thing you get is, like...
- The smoke.
- The smoke, before you even take a bite.
- That completely changes the experience.
You, like, smell a camp fire,
you think of a camp fire,
- Yeah.
- I only feel somewhat ridiculous having you
hold a plate of fries in front of me.
- Try the lamb.
- Yep.
- That might be something you like.
- It's my favorite.
- The lamb's your favorite?
- The lamb's my favorite.
- Cooked all the way through,
but just a little bit of pink in the middle.
That looks amazing.
- I've never smelled a smokey bun before.
- [Masa] Oh?
- But, it's incredible,
and you had that closed for, maybe, eight to ten seconds?
- Exactly.
- Telaggio and smoke
makes such a huge difference.
- Dude, right?
- Wow.
- I looked at it and I thought, grilled cheese.
We brought some Wonder Bread.
Can we make a grilled cheese?
- Sure.
- We didn't want to assume that you already
had this in your pantry.
(laughs)
- Did you just chef-cut open that Wonder Bread?
- Yeah, he did!
I just feel like I just disrespected your knife.
(laughs)
- Please, don't.
Take it from the middle.
- You can be one of the most famous chefs in the world,
but can you make--
- Grilled cheese.
- A grilled cheese on the fly?
- Yeah, right?
- You never done this?
- I've never done this way.
(everyone laughs)
It's fun.
Now, do its spike side.
And then, there it is.
- This is gonna be a good grilled cheese!
- There it is.
Oh, I think it's done.
- This is what you come to us for,
is that real good grilled cheese combo.
- What about that?
It's beautiful!
- Alright!
Come for the burgers...
Stay for the grilled cheese!
- Stay for the grilled cheese!
Signature chef first.
- Look at this!
- Look at, ah man.
- Crispy...
Both sides.
- That's it.
- Well done.
- I think Tetsu has just started their kids' menu.
- Good idea, good idea.
With this sort of device,
you can make a lot of different stuff.
- What else, what else do you make with it?
- I do the omelet, right?
- The perfect 20 second omelet.
- 20 second omelet.
- I show you.
- They're not on menu, right?
- They're not on menu.
I do it in my home.
- Really?
- Yes.
Get a little salt.
So, in the home, you do whatever you have visible.
- No more excuses, you have time for breakfast.
- Exactly.
- Jesus.
- Yep.
And close it.
So, see, right?
All ready.
Done.
Now, this is an omelet, yeah?
- That is a pretty perfect two-egg omelet.
What else do you need?
- Try it, try it.
- Ooh.
- And amazing, perfectly cooked actually.
- Right?
- Hot damn, that's a perfect,
perfect omelet.
Oh, it's so good.
- One minute meals with Masa.
I'm sorry, but you have another job now.
You're gonna, you're gonna be teaching a TV show.
I hope that's okay.
- Guys, thank you so much.
You've taken the bar snack burger game
to a completely new level.
This is so eye-opening.
- Thank you.
- Thank you, chef.
- Thank you very much.
- Thank you, really appreciate it.
- Thank you very much.
Thank you so much for having us.
- Thank you so much, really appreciate it.
That's a pretty special burger.
Happy place.
Like, this is my happy place right here.
The smell is like moldy,
but just overwhelmingly meaty.