No fancy truffle, foie gras or blue cheese toppings here. This long-standing burger joint in Daikanyama takes the minimal approach with fillings of lettuce, tomato and maybe some cheddar with nothing else to distract you from the patty itself.
It’s a burger that’s perfectly imperfect with slightly uneven ridges and messy drizzle of a sauce reminiscent of Thousand Island dressing, but don’t let its no-frills appearance fool you — the burgers here are far from your standard patties.
Kentaro Nakahara, who went by ‘Henry’ during his years living in California, started his business with the vision of combining authentic American burger culture with Japanese beef. A5-grade wagyu is coarsely ground so that the hand-shaped patties can retain a good amount of texture before they are grilled, flipped, drizzled with a signature sauce and sandwiched in a house-made bun.
You can choose between one or up to four patties for your burger, depending on how hungry you are – but be prepared to queue as it’s a popular joint with only four seats for eating-in.