Tokyos top 10 hamburgers

Favourite joints, luxe hotel bites and vegan delights

Tokyo’s top 10 hamburgers

Fellows ‘Bacon cheese burger’

‘Hamburger Street’, a specialist blog about hamburgers, is running a special campaign entitled the ‘Nationwide Hamburger Joints & Diners Stamp Rally vol.1’ until May 31. The rules are simple: each burger eaten at any of the thirty-four participating burger joints – which range as far west as Hyogo and as far east as Ibaraki – entitles you to a stamp on the specially provided stamp cards available at any of the participating locations. Get three stamps, and you can receive a special item or service. Exactly what this special item or service will be depends on the joint/diner, however, to give you an idea of the prizes on offer, we know that some burger spots are offering up mugs and T-shirts. If you’ve got a big enough appetite, collecting nine stamps will entitle you to receive an extra-special promotional gift.

Since beginning on April 29, burger fans have been travelling up to Tokyo from places as far away as Kyoto and Nagoya to satisfy their stomachs and their stamp collecting activities; on the flip side, some Tokyo residents reportedly used Golden Week to travel outside the city as far as Lake Kawaguchi, in Yamanashi prefecture to grab some grub and burger stamps. However, with no special prizes for visiting as many different diners as possible it’s really up to you how far you go. Although, should you feel inclined to go burger-crazy, with thirteen participating locations in Tokyo alone, it’s certainly not too late for anyone out to get nine stamps. Here’s our list of some of our favourite Tokyo burger spots – four of which are also included in the stamp rally.


The burger to try here is the bacon cheese burger ¥1,300. In addition to using 100% beef patties and bacon that’s been left to mature for four days, soaked in unsalted water, air dried and smoked for eight hours, these incredible and succulent burgers also make use of specially selected buns, crisp lettuce, firm tomatoes and flavourful cheese. In short, Fellows use only the finest ingredients to produce burgers that won’t disappoint. Participating in the ‘Nationwide Hamburger Joints & Diners Stamp Rally vol.1’
(Full details & map)

Sunny Diner

Go for the Cheese Avocado Burger ¥1,080, which combines one of the diner’s patties (made from top quality domestic beef), with cheese, freshly delivered vegetables, avocado, and a bun that’s been freshly made in a local bakery named Furansuya. Plus, rather than merely assume that there is only one single way in which to assemble these ingredients, Sunny Diner chooses to serve their burgers open-style – leaving the customer free to finish the construction to his or her personal preference. Additionally, the burger also comes served with a whole two-and-half potatoes worth of French fries. Participating in the ‘Nationwide Hamburger Joints & Diners Stamp Rally vol.1’
(Full details & map)


The most impressive burger here is the Lot Burger ¥1,500– an over-the-top (yet highly satisfying) burger that includes a succulent patty made using a 7:3 ratio of Australian mincemeat to prized, fatty wagyu beef, bacon, egg, cheese and pineapple. And it’s not just the combination of the ingredients that’s impressive; to prevent the lettuce from becoming limp, each lettuce leaf has been carefully arranged with a precision akin to gift-wrapping. Furthermore, Brozers’ also offer diners a choice of four original sauces, starting with their very own barbecue sauce. Participating in the ‘Nationwide Hamburger Joints & Diners Stamp Rally vol.1’
(Full details & map)

AS Classics Diner

The patties at AS Classics Diner are made using only carefully selected, hand chopped beef, and literally drip with flavour. The quality of the meat used here is so good that saying these patties are made using ‘mincemeat’ just doesn’t seem to do them justice. Look out for the Hot & Sour Burger ¥1,418, which combines one of these unusually high quality patties with homemade chili and sour cream – with the bite of the sour cream working to bring out the flavour of the chili. Participating in the ‘Nationwide Hamburger Joints & Diners Stamp Rally vol.1’
(Full details & map)


Authentic make their patties from 80% red meat and 20% prized, fatty wagyu beef, and are seasoned with strictly salt and pepper only. In making their burgers, they use bite-friendly soft buns that have been freshly baked in a bakery located in Shimbashi. One of the best burgers on offer here is the Broccoli Cheese Burger ¥1,270, which combines crunchy broccoli with creamy Monterey Jack cheese.
(Full details & map)

Golden Brown

The Golden Brown Burger ¥1,480 is made using a 100% pure beef patty with fresh mushrooms, Dutch smoked cheese and surprisingly – (arguably because it simply doesn’t need anything more – no lettuce. Accented by the sweetness of sautéed, amber brown onions this is one burger that warrants its reputation of tasting as good as it smells. Furthermore, in order to produce a light and airy bun that perfectly balances this unique burger’s various fillings, Golden Brown use a special kind of wild yeast, which takes longer to ferment than regular varieties. The result of all this care and attention is a burger that, together with its superbly juicy patty, its various fillings and its light-weight buns, stands at about 10cm tall; not to worry, though – for all its proud height, you’ll have no trouble in polishing it off.
(Full details & map)

Teddy’s Bigger Burgers

Full of flavour and containing two patties, the burger to get your hands on here is the ‘Monster Double’ burger. Teddy’s 100% beef patties are handmade, carefully charbroiled to order and come in three different sizes: 5oz ¥1,480, 7oz ¥1,680 and 9oz ¥1,980. However, at approximately 140g, even the 5oz option surpasses the weight of a MacDonald’s Quarter Pounder. The standard burger here incorporates a charbroiled patty (pre-seasoned with either a secret seasoning blend or covered with their very own homemade teriyaki sauce, depending on your preference) served in a bun with lettuce, tomato and onion, and topped off with Teddy’s Bigger Burger’s ‘Super Sauce’.
(Full details & map)

Time Out Café & Diner

The Time Out Café & Diner burger, the Yatsugatake Premium Burger ¥1,100, incorporates a 200g patty made using 100% domestic beef produced in Yatsugatake, in Shinshu (Nagano Prefecture), at a farm called Kamisato Bokujo, which sits 1,300m above sea level. Complementing this large patty is a springy, slightly sweet tasting, bun that provides a satisfying initial crunch, and an assortment of fillings including tomato and lettuce. This tasty morsel comes served with a side helping of thick-cut potato wedges to boot. The burger is served from 11.30am, however, due to occasional over demand and with limited numbers available, this is one item on the menu that often sells out before closing.
(Full details & map)

Deva Deva Cafe

The Yogi Burger ¥940, which comes with various organic veggies and a patty made from chickpeas all neatly sandwiched in a home baked bun (complete with ketchup and soya mayonnaise), will please any vegetarians who don’t like to go without their burgers. Take a bite of this jam-packed burger and you are in for experiencing an unforgettable taste sensation that even non-vegetarians will appreciate.
(Full details & map)

Ekki Bar & Grill

Located on the 7th floor of the Four Seasons Hotel at Marunouchi, the burger of choice here is the Ekki Wagyu Burger ¥3,500, which includes a patty made using 100% Japanese beef that provides a satisfying bite, has plenty of volume, and comes complete with a portion of truffle mayonnaise and thick-cut French fries. Priced at ¥3,500 this isn’t a cheap burger by any stretch of the imagination, however, if you’re looking for a particularly sumptuous treat then you won’t be disappointed. The Wagyu Burger is offered on Ekki Bar & Grill’s lunchtime menu on weekdays and on their brunch menu on weekends. Additionally, as part of their afternoon tea set menu, they also offer a ‘Mini Wagyu Burger’.

Time: lunch, brunch on weekend 11.30am-2.30pm, afternoon tea time 2.30pm-5pm

Related link
‘Hamburger Street’

By Akiko Toya
Translated by Brin Wilson
Please note: All information is correct at the time of writing but is subject to change without notice.


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