Ruka and I woke up in Las Vegas, Nevada. When I asked her what kind of food we should seek out, her response was hamburger! Of course, she likes her burgers. So, we set out to find the best hamburger in Las Vegas. And I believe we found the place, Bachi Burger.
Now at first sight, we were a little skeptical about the place because it is in a strip mall and there is nothing distinctive about the location or the building’s architecture, but open the door and you’ll find a comfortable casual modern room with a high unfinished ceiling and a concrete floor scattered with tables that are appropriately spaced so you feel like you’re dinning with your friend and not the people at the table next to you.
Just East of I-15 on East Windmill Lane, you’ll experience the burger of your dreams. Chef/owner Lorin Watada and his brother opened Bachi Burger in April 2010. We had a chance to sit down with his, Corporate Chef of Operations, Kellan Kubo and asked a few questions. What we found out was, Lorin and Kellan are both from Hawaii. Lorin, who worked at a burger place when he was fifteen, also worked with the famous chef Roy Yamaguchi. Does he sound familiar? He should, he has restaurants throughout the United States called Roy’s. Roy’s are known for their Pacific Rim Cuisine. Well, this may be two of Lorin’s inspirations for Bachi Burger. Lorin and his staff combine the flavors from Japan, Vietnam, and China to create a truly amazing cuisine experience.
Lorin and Kellan say that this is not Asian fusion. Lorin is quoted in a Las Vegas Weekly article in 2012 as saying, “So a fusion burger place, I don’t think of us that way. It’s a very unique kind of gourmet burger establishment” . To anyone who is not a chef, this is fusion confusion. Take the American burger add Asian flavors, techniques, vegetables and sauces and wah-la you get a gourmet burger with dual cultures. Hmm, I think that’s fusion, awesome fusion, but putting hoisin on a burger is definitely not.
We ordered two burgers, the Black and Green Burger, which is Wagyu beef, sautéed mushrooms, spinach, roasted garlic, caramelized bacon and Point Reys blue cheese. I really could eat one of these every day. You won’t believe the burst of Asian flavors combined with the tenderness of the beef, the freshness of the greens and the bun which had to have been baked that day.
Our other choice was the “Banh-Mi” Burger. The chef combines, pork, angus beef, shrimp, pork pate`, fresh herbs, curry aioli, picked vegetables, and nuoc sauce served on a taro root bun. This burger, as I like to say, “will make your sox roll up and down” and put a huge smile on your face. We of course added a few sides, Truffle Parmesan Sweet Potato Fries, Crab & Artichoke Dip and the Organic Edamame Soybeans. All of which hit their note.
The Ronin Burger, Angus beef, sweet onion marmalade, Japanese cole slaw, miso goma dressing, fried egg, katsu bbq and yuzu citrus aioli.
The Shogun Burger, Wagyu beef & grilled unagi with pan seared foie gras, poached Asian pear, miso butter.
The Bison Burger, Premium ground bison, fig jam, grilled onions, bacon, brie cheese or your own 2 toppings with lettuce, tomato, and onion.
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Author : Neal Murray
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