New Haven’s dining landscape received a high‑end boost on Tuesday when chef‑entrepreneur Yuta Kamori introduced his signature Hachiroku Hachi Teriyaki Wagyu Burger at 116 Cocktail Bar, located at 116 Crown Street. The dish, featuring a blend of A5 Japanese wagyu and American wagyu, reflects Kamori’s commitment to quality and his recent recognition as Connecticut’s Restaurateur of the Year by the state’s Restaurant & Hospitality Association.
From Japan to Connecticut: A Culinary Journey
Kamori, a native of Wakayama Prefecture, arrived in the United States at age 20 to study entrepreneurship at the City University of New York‑Baruch College. After working in restaurants as a student and later consulting for the industry, he partnered with the Maruichi Japanese Food & Deli chain to launch Brooklyn Ramen and a bento‑box delivery service just before the pandemic.
In April 2022 he opened Hachiroku Shokudo & Sake Bar on Orange Street, aiming to bring the kind of Japanese food he would want to enjoy in New Haven. Since then, the Hachiroku Group has expanded to five locations, including the newly opened 116 Cocktail Bar, which occupies the historic 116 Crown building.
What Makes the Wagyu Burger Special
“We use A5 Japanese wagyu and blend it with American wagyu,” Kamori explained while seasoning the patty with sea salt. The Japanese cattle, originally imported by Morris Whitney in 1976, are raised in a stress‑free environment that promotes even marbling—intramuscular fat that gives the meat its buttery texture. By cross‑breeding with Black Angus, the American wagyu adds a heartier flavor and firmer structure, resulting in a patty that is both melt‑in‑your‑mouth and sturdy enough for a classic burger format.
After grilling the patty over an open flame, Kamori drizzles smoked teriyaki sauce, tops it with two slices of American cheese, a poached egg, baby lettuce, and a butter‑browned bun. The side of truffle‑topped fries, finished with shaved parmesan, completes the indulgent plate.
Local Support Fuels Success
Kamori attributes the rapid growth of his restaurants to the enthusiastic response from New Haven residents. “The people here just seem to like us,” he said, noting that the city’s modest 0.19 percent Japanese population has not limited the appeal of his authentic yet accessible cuisine.
In addition to the burger, the Hachiroku Group operates a second Loop market, opened in August, and maintains locations on Orange and State streets. The combination of high‑quality ingredients, meticulous preparation, and a welcoming atmosphere has turned the establishments into neighborhood favorites.
Enjoying the Burger Responsibly
While the wagyu blend offers a luxurious taste experience, Kamori cautions diners to treat it as an occasional treat. “It’s very rich, so we recommend enjoying it on special occasions,” he advised, emphasizing the importance of moderation even with premium ingredients.
The Hachiroku Hachi Teriyaki Wagyu Burger has quickly become a talking point among New Haven food lovers, showcasing how a blend of Japanese tradition and American entrepreneurship can thrive in a community that values both quality and local connection.
Original reporting: New Haven Independent — read the source article.
