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Hikiniku to Come

Josh Mercado

<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1761610171235Burger.jpg" style="width:533px" class="fr-fic fr-dib"/>Hikiniku to Come Philippines marks brand&#x27;s largest branch. Deej Magbanua Japan’s viral “on-the-rice” hamburg has landed in BGC. </div>Hikiniku to Come, the Tokyo restaurant behind the wildly popular charcoal-grilled patties, is teaming up with Standard Hospitality Group to open its largest branch yet at Uptown Mall.The executives made the announcement on Friday at Uptown Mall in Bonifacio Global City, where they formally launched the world&#x27;s largest Hikiniku to Come location, marking a significant milestone in the brand&#x27;s international expansion.<div> </div><div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1761610201538image4.jpeg" style="width:960px" class="fr-fic fr-dib"/></div><div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1761610258976image9.jpeg" style="width:960px" class="fr-fic fr-dib"/>Hikiniku to Come Philippines tours the media. Photos by Deej Magbanua Hikiniku to Come, which is credited with inventing the now-iconic &quot;on-the-rice&quot; technique, is famed in Japan for its huge lines that wrap around the block.</div>It was created by three creative leaders in food, branding, and hospitality: Shohei Yamamoto, founder of Ores Company Inc., a visionary in Japanese food entrepreneurship; Toshiyuki Konishi, creative director of Pool Inc., a Tokyo-based design studio known for cultural branding; and Toshuyuki Kiyomiya, an experienced restaurant consultant with a global perspective on culinary operations.They collaborated to create the brand from the ground up, establishing its visual identity, menu, service structure, and visitor experience. Ueno Architects &amp; Engineers is in charge of the architectural design, and Pool Inc. is responsible for all branding and signage. Their common goal was to transform freshly made hamburg into a world-class culinary experience that was delivered promptly, accurately, and with care.The restaurant’s philosophy rests on one timeless idea — that the finest food should be eaten at its freshest, right as it’s prepared.From operations to layout, everything is planned to fulfill what is known as the &quot;3-Fresh Principle&quot;: freshly cooked rice is made in staggered batches throughout the day to ensure that every bowl is hot, fluffy, and fresh; freshly grilled hamburg patties are shaped to order, grilled in front of guests, and served immediately — often within seconds of coming off the grill; and freshly ground beef is 100% ground every morning on-site under strict temperature and timing controls to preserve flavor and texture.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1761610320458image6.jpeg" style="width:533px" class="fr-fic fr-dib"/>A culinary exhibition. Deej Magbanua</div> “Crafting the perfect hamburg-over-rice is no simple feat. Every patty that breaks or overcooks is thrown away — a strict standard that embodies Japanese discipline and the pursuit of perfection,” the group said. <div> </div>They went on to describe how the Philippine team underwent two months of intensive training in Japan, guided by Hikiniku&#x27;s core chefs.“Eight Japanese chefs are currently based in the Philippines to continue hands-on training and uphold the brand’s exacting standards,” they added. “This is Japanese mastery at its best — precision, patience, and pride in every detail,” they said.The dining area creates an immersive, live cooking experience with counter-only seating that encircles the grill. Since its initial store opened in Kichijoji, Hikiniku to Come has expanded to 11 locations in mainland China, Japan, Taiwan, Korea, Hong Kong, and Thailand.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1761610393317image8.jpeg" style="width:960px" class="fr-fic fr-dib"/>A closer look at Hikiniku in BGC. Deej Magbanua “The space embodies Japanese minimalism, featuring clean lines, natural materials, and a calm, understated aesthetic,” they said.</div>“A custom-engineered exhaust system minimizes smoke while preserving the signature charcoal aroma — creating a dining experience that’s authentic, comfortable, and immersive.”

Hikiniku to Come, the Tokyo restaurant behind the wildly popular charcoal-grilled patties, is teaming up with Standard Hospitality Group to open its largest branch yet at Uptown Mall.

Hikiniku to Come, the Tokyo restaurant behind the wildly popular charcoal-grilled patties, is teaming up with Standard Hospitality Group to open its largest branch yet at Uptown Mall.

Tokyo’s famous 'hamburg on rice' craze fires up in BGC

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Tokyo’s famous 'hamburg on rice' craze fires up in BGC

Josh Mercado

Published October 28, 2025 05:25 PM PHT

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Updated October 31, 2025 05:54 PM PHT

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