At "Oak Door," the steakhouse in Roppongi at Grand Hyatt Tokyo, "Taste of America" is being held until February 28, 2022 (Monday). The event recreates five early hamburger recipes, said to have originated in America around 1900, in the "Oak Door" style.

While there are various theories about the origin of the hamburger, it is said to have been born in America around 1900 and has been loved not only in America but worldwide for over 120 years since. The "Taste of America" event offers menus that recreate five methods born in the 1900s, when the hamburger is said to have appeared, and the 1920s to 1950s, when various recipes were devised, in the style of the steakhouse "Oak Door."

The "Connecticut Broiled Burger" originated around 1900 when hamburgers were sold from horse-drawn carts. In response to requests for a more convenient way to eat them, the patty was sandwiched between white bread. This sandwich-like creation is considered the very origin of the hamburger. By sandwiching the patty, onion, and tomato between white bread and keeping the preparation simple, the true flavor of the meat can be fully appreciated.

The "Oklahoma Fried Onion Burger," which appeared around 1926, is characterized by its simple and wild cooking method. The patty is placed on a griddle, thinly sliced onions are layered on top, and the patty is pressed thin while being cooked. It's flipped to caramelize the onions, then covered with a bun to steam-cook the patty. The savory aroma of the crispy fried onions and the taste of cheddar cheese create a delightful dish.

Said to have been created in the 1930s, the "Connecticut Steam Burger" is a unique dish where the patty is steamed. This menu item recreates the cooking method of the time by placing a tray with the patty and a tray filled with cheese together in a special steamer. The melting provolone cheese and the tang of the pickles combine to whet the appetite.

The "Cheese Double Deck Burger," said to have originated in California around 1936, is a double cheeseburger. To satisfy hungry students, it differed from previous double burgers, which sandwiched two patties between the top and bottom buns. This version used three buns—crown (top), deck (middle), and heel (bottom)—to sandwich two patties, creating a more substantial burger topped with cheddar cheese, a popular flavor.

The "Minnesota Burger" is a hamburger created in Minnesota in the 1950s. Unlike cheeseburgers of the time, where cheese was placed on top of the patty, this burger features cheese baked inside the patty. The cheddar cheese melts into the meat juices within the patty, creating a exquisite harmony.

At "Oak Door," the steakhouse hosting the event, articles that have been featured in various media since its opening in 2003 are printed in sepia and displayed in frames as interior decor. In this nostalgic setting, one can journey through the history of the hamburger as it gradually evolved, alongside five classic menus recreated by the American head chef.