Wagyu Hamburger? Are you crazy?

Tsunami's Late Breaking News
OK, we've had some stupid ideas in the past and this might be one of them but consider this. A wagyu hamburger.

It would be made with top grade wagyu beef, have non pasteurised Beaufort imported cheese, twin quail eggs, a spot of cupie mayonaisse (maybe not exotic but we love the stuff) and Japanese oshinko style pickles stuffed between two buns, and it would come with hand cut chips doused with gomasio (sesame salt). It would be expensive. And some would consider it a crime. But I bet it tastes good.

What makes us think of these things? I don't know. I just woke up with it in my head.

We've already started working on it. Tetsuya minced the beef with our processor but it cut it too fine. Tonight he hand 'chopped' the beef, which was great, but he mixed it with onions which wasn't. Still, we learnt. Developing a dish can be a long process.

Anyway, why say all this? Well, if anyone is actually reading this guff, we would like to have your ideas. What would you like to see on Perth's best hamburger? Tell us, or forever hold your peace.

Brett

Wagyu update

Tsunami's Late Breaking News
Well, we have wagyu beef on the menu finally. If you order shabu shabu at Tsunami you'll be presented with 2 fine trays of exquisitely marbelled wagyu beef.

But we're not satisfied. We want to do teppanyaki with wagyu. Actually we have some already. Beautiful stuff too. But it's way too expensive for most folk. (We would have to charge more than $50 for a steak - some restaurants charge over $70). The cut we bought to experiment with is sirloin. Nice but too expensive.

What we want is some choice rump. Being wagyu will make it more than tender enough.

Does anyone out there know where we can get some? Our current supplier says we have to wait 3 months (it's June now) but we don't want to wait.

I'm hungry writing this. I'm going to get something to eat.