December 5, Shibuya
December 4, Harajuku
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A relatively small burger bar near crossroads along National Highway Route 246, and a short walk from Komawaza-daigaku station in the direction of Kanagawa, Fellows cooks up hearty burgers and is packed full of customers on a daily basis.
The stand’s manager, Takashi Kurokawa, bashfully proclaims his motto as ‘hosoku nagaku yatteikimasu’ (‘small but steady staying power’) narrow focus. He has a bright personality and is someone who obviously takes pride in his work. Details are the focus: the bacon used in the bacon cheese burgers here, which cost ¥1,300, is left to mature for four days before being soaked in unsalted water, air dried, and then smoked for eight hours. The thicknesses of the juicy, 100% beef patties (prepared early each morning) are enough to make burger fans sigh while eating. The lettuce is crisp and fresh, the tomatoes are firm, the buns are high quality, and the cheese is rich and flavourful. In short, Fellows use only the best ingredients for their burgers, which are both carefully prepared and highly satisfying – even when cold.