Friday, 13th November 2015
In General Japan News,
Shake Shack opens branch in Tokyo
A branch of the New York restaurant chain Shake Shack has opened up in one of Tokyo’s most upmarket neighbourhoods.
The establishment on Icho Namiki Avenue opened this morning (November 13th), with customers queuing from the early hours to ensure they would be among the first inside.
One fan even got there the night before to make sure they would be the first through the doors of the new Shake Shack.
Staff from the new restaurant spent time going down the line and chatting to the 400 or so people who were waiting for it to open.
A special ceremony to mark the occasion was held at 11am local time, when a brass band played and a commemorative ribbon was cut.
It was attended by various senior figures from Shake Shack in the US, as well as Sazaby League – the brand’s partner in Japan, which has also facilitated the opening of a number of other American brands, such as Starbucks, in the country.
The ethos of Shake Shack is to provide 100 per cent natural, antibiotic-free Angus beef burgers and be a gathering place for friends.
Tokyo’s newest restaurant has been created to resemble the first Shake Shack in Madison Square Park in New York.
It has 67 seats inside and the capacity for 100 more diners on an outside terrace, which currently gives good views of the autumn leaves on the gingko trees in the street.
Customers can choose from Shake Shack favourites, such as the ShackBurger, containing cheese, fresh lettuce, tomato, and ShackSauce, all inside a buttered, toasted, soft potato roll for 680 yen (£3.64).
The SmokeShack bacon burger retails at 880 yen, while the griddled-crisp flat-top hot dog Shack-cago Dog is available for 580 yen.
All of these items can be washed down with Shack Red or White wine, sourced from Napa’s wineries.
Those diners wishing to keep their meals in a more Japanese style at the restaurant can opt for specially created treats, such as a black sesame shake or vanilla custard ice cream with matcha green tea, roasted soybean flour and a caramel topping.