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Henry’s Burger

At this spinoff from the very excellent Sumibiyakiniku Nakahara, the patties are all made with 100 percent wagyu beef — the same quality served at the parent restaurant — using no filler, extenders or binding agents. Unusually, the meat is chopped coarsely, giving a bite that is closer to a steak than a traditional, finely ground burger. Whether as a single patty (¥650) or double (¥900), they are dressed with cheese, tomato, lettuce and a rich, creamy dressing that’s not a million miles away from Thousand Island dressing, and rest inside a bun that’s among the lightest in town.