Cast iron platters. Servers pour bubbling cheese sauce directly onto the metal, creating Minneapolis’s latest viral dining sensation. At TokiDoki Burger, Chef Yuichiro Matthew Kazama has reimagined the classic cheeseburger by moving the cheese outside the bun entirely, transforming a simple meal into an interactive, Instagram-worthy experience that’s catching fire nationwide.
A Sizzling Twist on Burger Tradition
Rather than melting cheese over the patty or stuffing it inside like Minneapolis’s famous Juicy Lucy, Kazama’s approach puts cheese “on the side, but everywhere.” The process involves halving wagyu burgers and placing them cut-side down in pools of cheese sauce made from local cheese curds, dashi, and kombu for umami depth.
The fondue experience includes:
- Cast iron platter heated tableside for maximum sizzle effect
- Cheese sauce featuring Minnesota cheese curds and Japanese ingredients
- Interactive “swipe and dip” format perfect for social media content
- Premium wagyu beef patties free from hormones and antibiotics
- Communal dining experience encouraging shared plates and conversation
From Minneapolis to National Phenomenon
Drawing inspiration from Hamburg (hambāgu), the Japanese-style hamburger steak of his childhood, Kazama has created something uniquely American yet internationally influenced. The concept has quickly spread beyond the Twin Cities, with Bar Futo in Portland, Maine serving their “Futo Sizzler,” while Noodle Tree in San Antonio offers a “Tokii burger” with truffle cheddar sauce.
“The visual drama is absolutely captivating,” notes one frequent customer whose TikTok videos of the experience have garnered thousands of views. The sizzling presentation creates an auditory and visual spectacle that traditional burgers simply cannot match.
Bar Shoji in San Francisco has also adopted the tableside cheese-pouring concept, reinforcing how this Minnesota innovation is reshaping burger culture nationwide. Each restaurant adapts the core concept with local ingredients and regional flair while maintaining the essential theatrical element.
The trend represents more than novelty—it reflects dining’s evolution toward experiential meals designed for social sharing, where the cheese pull and sizzle become the main attraction rather than mere toppings.
