Restaurant
No.18 Hamburger
Japan, 〒170-0013 Tokyo, Toshima City, Higashiikebukuro, 2-chōme−57−２ コスモ東池袋 １０５
Find No.18 Hamburger
Japan, 〒170-0013 Tokyo, Toshima City, Higashiikebukuro, 2-chōme−57−２ コスモ東池袋 １０５
Directions ↗*Opening hours may differ during holidays.
Book NowAbout No.18 Hamburger
Patty purists head straight for Higashiikebukuro to get their hands on steak-grade beef cooked medium-rare. No.18 operates with pure shokunin focus—a short menu, tight execution, and counter stools overlooking the griddle. Diners across town single out the coarsely minced beef patties, seasoned simply with salt and pepper so the rich juices run unchecked. Each stack comes built on a crisp-toasted bun with ripe tomato, melted cheese, and a bright swipe of orange mustard underneath to slice through the drippings. Grab a front-row seat to watch the chef slice avocado paper-thin, then torch the cheese until it bubbles. Drip any grease on your shirt and the floor crew immediately appears with a warm towel and stain remover.
- Steak-cut medium-rare patties: Thick, coarsely minced beef cooked medium-rare to order, balanced by a sharp citrus-infused orange mustard on the bottom bun.
- Open-counter precision: Counter seating offers a clear view of the chef slicing avocado paper-thin and torching melted cheese over hot griddles.
- Considerate dining care: Thoughtful hospitality extends to proactive perks, including instant stain remover and warm towels for messy drippings.
What's On at No.18 Hamburger
Upcoming events, special menus and other reasons to plan a visit.
No events or specials listed right now.
Why Choose No.18 Hamburger
Why diners choose No.18 Hamburger for craft burgers in Ikebukuro
Steak-Cut Medium-Rare Patties
Patties are coarsely ground and grilled medium-rare to deliver the tender juiciness and bite of steak.
ミディアムレアに焼き上げられたパティは粗めのミンチでステーキのようでした！
mew Grease-Cutting Citrus Orange Mustard
Bottom buns are dressed with a citrus-infused orange mustard that offsets the richness of the beef.
They use a citrus sauce on the bottom to cut through the cut through the fat which is a great idea.
Joe Bardon Front-Row Open Counter Craft
Open counter seating lets guests watch meticulous prep, precision slicing, and flame blowtorching up close.
カウンターに座ってるとチーズをバーナーで炙ってるのが見えたりします
AmesyoNeko14 Theatrical Burger Assembly
Guests can follow every step of burger construction as culinary staff prepare orders right before their eyes.
カウンター席では目の前でグルメバーガーができあがる工程を見られます！
mew Thoughtful Stain-Rescue Hospitality
Thoughtful staff provide warm towels and immediate stain remover if burger juices drip onto clothing.
when I got a stain on my t-shirt they gave me some stain remover and a warm towel to help get rid of it.
Thomas Xu Comforting Cold-Weather Care
Staff proactively offer hot water to keep arriving patrons warm on freezing, rainy days.
表が寒いから上着は脱がないって言ったら（店は暖かい）、コーヒーより先に白湯を出してくれました。
加藤厚司
Most popular items
名物のミディアムレアパティと特製バンズを堪能できる看板バーガー
チェダーチーズバーガー
「チェダーチーズバーガー」を注文。 パティはミディアムレアがお勧めだそうでその通りにお願いしました。 いや、これが本当に美味い。
いむお（AK0505） アボカドモッツァレラチーズバーガー
実際に食べてみると、全体のバランスがとても良く、ひと口食べただけで人気の理由が分かる美味しさです。パティは肉の旨味がしっかり感じられる肉肉しい仕上がりで、とてもジューシー。ミディアムレアで焼かれたお肉は柔らかさもあり、噛むたびに肉の旨味が広がります。そこにアボカドのまろやかさとモッツァレラチーズのコクが加わり、濃厚でありながら重すぎない絶妙な味わいになっています。
まぁちゃん モッツァレラチーズバーガー
モッツァレラチーズバーガー ¥1500 ドリンクセット ¥200 ポテトセット ¥200 肉厚で迫力満点なバーガー。 バンズは外はカリカリ、中はもっちり ビーフパティは肉々しさもありながら 脂っこくなく想像よりペロッと頂くことができました。
S N ダブルチーズバーガー
せっかく来たので、ちょっと高いけど ダブルチーズバーガーを！ そんで。これが。おいしすぎた！ パティ―がお肉ざく切りな肉にくしさ、 バンズは、ほんのり酸味のオレンジマスタードが塗ってあって チェダーとモッツァレラが贅沢にどろっと！
* aya
Beyond the menu
Attentive hospitality details that elevate the craft burger dining experience
Instant Stain Remover & Warm Towel Support
When burger juices splatter while eating, staff immediately provide stain remover and a warm towel to rescue guests' clothing.
Hot Water Welcome on Cold Days
On cold and rainy days, staff welcome shivering diners by proactively serving warm hot water (白湯) ahead of hot beverages.
Counter-Front Culinary Showmanship
Diners seated at the bar counter get a front-row view of theatrical prep, from razor-sharp avocado slicing to blowtorching cheese directly on patties.
Proactive Queuing & Advance Ordering
To keep lines moving and maximize comfort, staff distribute menus and take advance orders outside while patrons wait.
Before you head over
Practical guidance on queue procedures, ordering preferences, and seating dynamics.
Arrive with your full party
Queues form regularly around peak lunch hours, but lines move efficiently as staff take orders outside. Ensure all members of your dining party are present before joining the queue.
Opt for the medium-rare patty
Patty doneness is requested upon ordering. The kitchen's signature preparation is medium-rare, creating a juicy, coarse-cut steak mince texture balanced by crisp-toasted buns.
Best suited for solos and pairs
Seating is intimate with counter spots and a few compact tables, accommodating solo diners and pairs best. Groups larger than two have very limited seating options.
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