Furano Burger Co., Ltd.
Kouhei Hasegawa
Our top priority is to envision our customers enjoying their meals. For instance, we imagine their expressions while they taste our products, or their families’ joy upon buying our items. Every day, our work is guided by these visions.
All of our stores, apart from one, start with ‘F B’. This includes ‘Furano Burger,’ ‘Furano Bokujō(Ranch),’ the Italian ‘Furano Bar’ in Machida, and ‘Furano Bakery.’ Only ‘Furano Wabisuke’ differs, but all bear the name of ‘Furano’
As for our culinary approach, we avoid additives. For example, we take two or three days to slowly make a product that can be made in half a day if additives are used. Our processed products follow the ideal of being ‘delicious without unnecessary changes.’ I am working hard every day to make sure that this is the royal road for processed products, and that it is a style that we must strive for.
Let me talk about our hamburger as an example. We use tomatoes and lettuce from our contracted farmers, incorporating freshly picked vegetables on the day, into our burgers. Our buns are made in-house, using Furano wheat and locally sourced unsalted butter from milk. We top this with our own pork hamburger patties.
Elaborating on the hamburger patties, it’s unique as we use pork instead of beef. The initial idea was to create a hamburger patty as good as a beef one, using fresh minced pork. Thus, we grind fresh meat every day.
That pork hamburger is then filled with bacon that I make, and then sandwiched between buns to complete the Furano Burger. As you can see from this, everything about this hamburger is made with Furano ingredients.
We wanted to create a hamburger that was made with ingredients from as far as our customers could see in the Furano landscape.
We hope you will visit and dine here.