Bachi Burger serves up innovative and exciting flavor combinations—the menu is full of surprises.The name “Bachi” is derived from the word “hibachi” which is a Japanese style of grilling Most of Bachi Burger’s dishes are influenced by a variety of Asian flavors.
For starters, its location is great—there is a movie theater right next door, making Bachi a natural for a before- or after- movie dinner; a great date night option for all you couples out there.
My date and I (okay, my foodie friend, not really a date) began with the shishito pepper appetizer—I was in the mood for a few light veggies. Turns out this was a big mistake— rather, a HUGE mistake. I assured my friend, a shishito virgin, that they were mild and had a light roasted, smoky flavor. In my mind, the peppers were a perfect pre-burger snack to temper our hunger. We were starving, so when they arrived we quickly chomped down three peppers each and were immediately assaulted by painful and intense burning sensations in our mouths and throats. We abruptly stopped eating them; the pain slowly subsided, allowing our taste buds to survive the attack so we could our enjoy our burger. Apparently shishitos can get spicier over time depending on temperature, exposure and other stressors. A word from the wise: stay away from the seeds…Unless you’re into acute burning pain.
For our main course we settled on the Ronin Burger and truffle fries.The Ronin—which means a samurai with no master (Keanu Reeves is starring in a movie titled 47 Ronin in theaters meow)—was a fun palate-pleasing display of Japanese flavors. The burger consisted of an inch-thick hunk of Angus beef, caramelized onions, Japanese coleslaw, miso goma dressing, katsu BBQ sauce, a fried egg, and a side of yuzu aioli…all sandwiched between a Taiwanese style sweet-bread bun. Obviously, there was a lot going on. The combination of all components amounted to a sweet-citrusy flavor profile— something I had never before encountered in a burger. I was most impressed by the yuzu aioli alongside the super sweet caramelized onions.The combination of the rich earthy onion flavors, sweetness and the unique element of the yuzu acidity made for a delicious burger topping.
The truffle fries were delicious: thin-cut potatoes topped with melted parmesan, truffle oil and a porcini cream sauce. The drizzle of porcini cream sauce offered a tantalizing earthiness and mushroom flavor to the fries. There was a dip-bowl of sun-dried tomato aioli which was heavy on the mayo and didn’t add to the flavor of the already delightfully dressed fries. No harm, no foul…I just didn’t feel the need to dip.