Gourmet hamburgers are everywhere in Tokyo these days, but where do you go to find the meatiest, juiciest patties in town? Here's a rundown of a few of our favorites.

Made with premium Australian beef, the burgers here have a hint of charcoal seasoning but no heavy sauces to distract from the meaty patties. The home-made bacon and surprisingly ungreasy onion rings are recommended.

A full-time butcher occupies one corner of the kitchen here, preparing coarsely ground black Angus wagyu beef for the burger patties.

Other ingredients receive just as much attention - the bacon-cheese avocado burger features colby and monterey jack cheeses, original tomato-vegetable barbecue sauce, marinated onion cubes, and bacon made from premium Nadeshiko Pork.

Cruz's burgers, always expertly prepared, come in interesting variations like the "Green Burger," topped with spinach, arugula and mozzarella. There's also a nice selection of US and Japanese craft beers on draft.

Founded by a veteran of the LA restaurant scene, Eat is notable for their excellent lamb burger. With minimal dressing, it's all about the very flavorful meat, beautifully grilled and lightly seasoned.

Made with 100% US beef, the burgers here are livened up with a good selection of cheeses (cheddar, gouda, colby, mozzarella and pepper jack) and toppings like smoked bacon chili beans, avocado and mushrooms

Harakara's burgers are seasoned with only salt and pepper, to bring out the rich flavor of the aged beef. The avocado cheeseburger is a good combination, with soft, ripe avocados and tangy cheddar balancing the meaty flavors of the patty.