The patty is really juicy, but the star of the plate is the sauce which is made from scratch in the kitchen. If you observe the chefs here for a few minutes, you can tell how delicate the process is: first, stir fry onions, shiitake mushroom, and regular mushroom separately, then mix them all with homemade garlic oil, to which demi-glace sauce is added later. The result is the light brown-colored sauce (as opposed to the usual dark brown version you see at other Japanese Western-style joints) which is subtle yet oh-so-addictive.