Gui's Burger · By Humans of Wagyu
Meet Your
Wagyu.
A Wagyu burger restaurant built on the same philosophy as everything else we do — the people who raise the ingredients matter as much as the food itself.
Gui's Burger · By Humans of Wagyu
A Wagyu burger restaurant built on the same philosophy as everything else we do — the people who raise the ingredients matter as much as the food itself.
"We believe our Wagyu burgers are only as good as the people who raise the ingredients we use."
Gui's Burger · Humans of Wagyu
The Philosophy
Every patty at Gui's Burger is made from 100% Wagyu beef — no blends, no crossbreeds, no fillers. We curate our own patties from three specific Humans of Wagyu sources: two Wagyu farmers and one local Wagyu butcher in Hyogo. The blend is ours. The traceability is complete.
The farmers who supply our beef are the same people we have visited, documented, and featured on this platform. We know their farms, their raising methods, and their philosophy. When you eat a Gui's Burger, the provenance behind it is not a marketing claim — it is a relationship.
Gui's Burger exists because we believe the story of Wagyu should be accessible — not just to people who can afford an omakase course. A burger is a format everyone understands. What sits inside ours is something most people have never experienced. That gap is the point.
We regularly partner with Wagyu farmers, chefs, and craftspeople to create limited edition burgers that showcase a specific animal, a specific bloodline, or a specific idea. Now featuring Yamagata Wagyu from Suzuki-san with housemade chimichurri. Each collaboration has a story we can tell in full.
Our Sources
Our patties are not sourced from a single supplier or a commodity wholesaler. They are curated from three people whose work we know intimately — two Wagyu farmers and one local Wagyu butcher — all connected to the same sourcing philosophy that defines everything Humans of Wagyu does.
This limited edition features Yamagata Wagyu raised by Suzuki-san, known for its clean fat and balanced flavour. We use a 200g freshly minced patty, paired with our housemade chimichurri — a fresh herb sauce from Argentina made with parsley, garlic, vinegar, and oil. The brightness of the sauce cuts through the richness of the Wagyu, creating a lighter, more refreshing style of burger.
180g Noto Wagyu topped with Gouda cheese, caramelised onions cooked slowly with duck consommé and a touch of balsamic, pickled onions, and our house Wagyu sauce. Noto Wagyu is known for its clean, gentle flavour and smooth fat — this burger is designed to let that natural character come through with a simple balance of sweetness and acidity.
A collaboration with Kitan (㐂舌) — recognised in the World's Best Steak Restaurants ranking in 2024, 2025, and 2026. Gui had long been a fan of Kitan's Wagyu tartare, and this limited burger was inspired by that dish: a 150g Omi Wagyu patty, soy-marinated egg yolk, truffle paste, and a tofu-based sauce. — 「世界のベストステーキレストラン」2024・2025・2026年選出、ドライエイジング和牛に特化した㐂舌とのコラボ。近江牛150gのパティに醤油漬け卵黄、トリュフペースト、豆腐ソースを合わせた一品。
Created with Guga Foods — over 4 million subscribers, known for dry-aged steaks and Wagyu experiments. When he visited Japan, he featured our smashburger on his channel. Two 80g Wagyu smash patties, seared for crispy edges, cheddar cheese, caramelised onions, and our house Wagyu sauce.
Inspired by Max the Meat Guy's visit to Gui's Burger. A 250g Kumano Wagyu patty — much meatier than our usual format — kept deliberately simple to highlight the clean, rich flavour of Kumano Wagyu from Wakayama. No distractions. Just the beef.
180g of Matsusaka Wagyu from Nakao Livestock in Mie Prefecture — one of Japan's largest Matsusaka farms, raising over 3,000 head. Cattle enjoy outdoor grazing, temperature-controlled barns, and a carefully blended diet of grass, corn, and soybean. Paired with our housemade Wagyu sauce. — 三重県・中尾畜産の松阪牛180g使用。国内最大規模の松阪牛牧場から厳選。
Award-winning Saga Wagyu from Yamaguchi Livestock — 30 months raised, winner of the Excellence Award at the 20th National Japanese Beef Carcass Competition at Osaka Central Meat Market. Raised in Saga's mild climate with clean air and pristine water. — 大阪中央食肉市場・第20回全日本牛枝肉コンクールで優良賞を受賞した山口畜産の佐賀牛。30か月肥育。
Yamato Wagyu has a history going back over 700 years — since the late Kamakura period, the region of Yamato (now Nara) was listed among Japan's top cattle-producing areas. This edition featured Yamato Wagyu raised by Okuno-san in Uda, Nara, paired with our original sour cream Wagyu sauce — creamy and tangy, complementing the depth of the beef.
Premium Kurohana Wagyu from Yatsushiro, Kumamoto — raised 536m above sea level at Yatake Farm on natural spring water from the Kuma River. Only beef with a BMS of 10 or higher earns the "Premium" name. Raised from mother's milk to harvest by Sugimoto-san, with smooth marbling and melt-in-your-mouth fat.
A special edition burger crafted with Chef Wallace Wong, combining his passion for top-quality ingredients and bold flavours with our 100% Wagyu patties. A meeting of two food philosophies.
Our original location — a Wagyu burger restaurant in Ashiya, Hyogo, right in the heart of the prefecture where our sourcing story begins.
Our Osaka location inside Kitan Hibiki in Namba — open every day, bringing the same 100% Wagyu patties to the heart of Osaka's food scene.
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