When one speaks of Japanese food, sushi almost immediately comes to mind. It is not for the wrong reasons though. Such association proves that Japanese cuisine has already taken the world stage, being renowned in most places of the world. It is not only true for sushi though. Say ramen and people know it’s Japanese. Mention yakitori and maki, still Japanese. While some may argue that the clue lies in phonetics as they are Japanese-sounding after all, the popularity of Japanese cuisine is simply undisputable.

It came as something novel, though not entirely surprising, that a hamburger patty so well-loved in Japan eventually reached Philippine shores. Hikiniku to Come, which translates to minced meat and rice, started in Tokyo, Japan as a specialty restaurant that offers just that—minced meat and rice. Known for its open charcoal grill and bar-type seating which shows the chefs preparing and grilling the patties in front of the diners, it opened its first overseas branch in Bonifacio Global City in Taguig, Metro Manila in 2025.

Whenever Ran and I would be walking around BGC and passed by Hikiniku to Come,a long queue of customers would inevitably stretch outside, which was a common sight, especially during dinner time. Eventually, curiosity got the best of us and we finally gave the famed burger-over-rice dish a try, just in time for Ran’s birthday.

A typical evening at Hikiniku to Come.

The best way to secure a seat in Hikiniku to Come is to use the reservation portal in the restaurant’s website, as given the persistent queue outside, walking in is rarely a wise move. That was precisely what we did, paying a PHP 150.00 reservation fee that is later deducted from the final bill. We booked a slot at 06:00 PM on a Friday.

When the evening of our reservation arrived, a short walk brought us to the restaurant a few minutes early. We just went around the mall first to let time pass, and when the booking time was closer, we returned to the restaurant. We were then promptly led to the ordering kiosk. Interestingly, Hikiniku to Come offers only a single option on its menu: a set composed of three hamburger steaks, unlimited rice, miso soup, ponzu, grated daikon, condiments, pickles, and a raw egg. Priced at PHP 850.00 plus service charge, the set leaves little room for hesitation. With our orders placed at the kiosk, we were led to the waiting area.

While waiting to be seated.

After a brief wait, we were called and guided to our counter seats. As soon as we settled in, the staff pointed out the hidden utensil drawers built directly into the station, alongside an extensive array of condiments designed to elevate the meal. We took a moment to explore the space assigned to us.

The counter stations form an intimate ring around the open grill, creating a central arena of gastronomic theater. Chefs molded freshly minced beef with the fluidity of an interpretive dance, then placed each patty onto the glowing charcoal grill with choreographed precision. Over the next few minutes, we watched the meat transform, developing a rich sear, distinct grill marks, and a deep, smoky aroma, before the first patty was finally rested on the wire rack right in front of us.

The three burger patties were served one by one, each accompanied by its own suggested ritual.

The first patty was meant to be enjoyed entirely on its own—no condiments, no garnishes. Just plain, unadorned bites of freshly grilled beef, bursting with rich juices. The intent was to keep the palate’s introduction as unadulterated as possible, proving that the patty needed no accompaniment to shine.

The first bite.

It wasn’t long before the second patty arrived at our wire rack. This round invited the addition of condiments from the counter station. Since the beef was already deeply savory on its own, the house-made seasonings were intended to enhance rather than mask the flavor, adding subtle kicks of citrus, garlic, or chili to the flavor foundation already laid.

The second patty: with sides and condiments.

For the third and final patty, the ritual took a rich, comforting turn: taking a fresh egg, separating the yolk from the white using the station’s separator, and either mixing the golden yolk into the steaming bowl of rice or glazing it directly over the patty. The raw yolk imparted a silky, decadent texture, which was a fitting crescendo to close out the three-act meal.

The final delight: with creamy touch of yolk.

We were thoroughly satisfied and completely full after finishing all three burger steaks and their accompanying bowls of rice. To wash everything down and cleanse our palates, we ended with the signature house-made ginger ale of Hikiniku to Come. Bright, zesty, and pleasantly citrusy, it offered a crisp finish, a refreshing cap to a rich and memorable meal.

New experience: unlocked.

Celebrating Ran’s birthday in Hikiniku to Come felt remarkably apt. In all our journeys as the Renegade Duo, Japanese dining has always been a constant companion. Hikiniku to Come though offered a fresh perspective on how diverse and deeply focused the cuisine can be, turning a simple meal into an intimate celebration.

Beyond the global fame of sushi and ramen lies a humble, uncompromising ritual of minced beef, glowing charcoal, and steaming rice. It served as a timely reminder for our journey: that the finest culinary junctures do not require an extensive menu: just a counter seat, a dedicated craft, and the right companion to share it with.