TEDDY BROWN is a gourmet burger restaurant dedicated to 100% wagyu beef patties, opened in Hiroo, Tokyo in April 2025. Founded by Takahiro Oya, the creator of the acclaimed Beef Kitchen restaurants in Nakameguro and Ebisu, this new concept was built around one idea: crafting the ultimate hamburger optimized entirely for wagyu beef. Since its opening, TEDDY BROWN has generated enormous buzz in Tokyo's gourmet burger scene, offering a completely reimagined approach to the classic hamburger.
The concept behind TEDDY BROWN is crystal clear: to create a one-of-a-kind hamburger that presents 100% wagyu patties in their most perfect form. Every element — buns, sauces, toppings, and cooking methods — has been redesigned from the ground up to maximize the clean fat, deep umami, and rich aroma of wagyu beef. This is where the wagyu expertise honed at Beef Kitchen finds its ultimate expression in burger form.
The signature TB BURGER features a generous 180g pure wagyu patty crowned with house-made teriyaki sauce and a sunny-side-up egg — an indulgent creation that perfectly balances sweet, savory, and beefy richness. The teriyaki sauce is slow-simmered for hours to achieve a sweet-savory depth that harmonizes flawlessly with the wagyu's natural umami. The menu also includes the TEDDY BACON BURGER and FUNAGATE MUSHROOM BURGER, each meticulously calibrated for maximum compatibility with wagyu beef.
The patty — premium Kagoshima kuroge wagyu is hand-cut and hand-ground fresh every morning. The ratio of lean meat to fat is deliberately balanced, and the beef is intentionally ground coarse to deliver a bold, rustic texture and the full flavor of the meat itself. The buns — completely additive-free, made with Hokkaido-grown "Yumechikara" wheat flour and unrefined brown sugar from Tanegashima island, baked at 1.3 times the standard duration for the perfect texture. The sauce — a house-made teriyaki, slow-simmered to achieve the ideal sweet-savory balance that elevates wagyu's natural fat and umami.
TEDDY BROWN embodies a deeply intentional philosophy: Beef Kitchen founder Takahiro Oya hand-cuts and hand-grinds Kagoshima wagyu every morning, coarsely ground to preserve the meat's natural character. The additive-free buns, made with Hokkaido "Yumechikara" wheat and Tanegashima brown sugar, are baked 1.3 times longer than standard. The house-made teriyaki sauce is slow-simmered for hours to achieve perfect harmony with the wagyu. In the refined setting of Hiroo, the chef's philosophy of "redesigning the hamburger for wagyu" offers guests a truly singular experience. Original creations like the TB BURGER represent a wagyu-first approach found nowhere else, opening an entirely new chapter in wagyu dining culture. The commitment to additive-free ingredients and 100% wagyu patties at this price point represents outstanding value that has earned widespread acclaim.