Take our user survey and make your voice heard.
If you like smoked meats, there’s good news because there’s still time to get to the Grand Hyatt Tokyo's Oak Door and enjoy a huge platter of slow-cooked Texas smoked barbecue.
The Oak Door’s Chef de Cuisine, Adam Noffsinger, has teamed up with pit master Craig White (famous for his White Smoke restaurant in Azabu-juban) to showcase the flavors of a traditional Texas smokehouse.
The collaborative menu includes: · Free-flowing beer, wine, sparkling wine and house spirits · Brisket rillettes and pimento cheese · Smoked chicken wings · Smoked turkey and bacon Cobb salad · Mini chili-cheeseburgers · Smoked beef brisket, pork ribs, beef sausage · Coleslaw, macaroni and cheese, pinto beans
The Smoke Project will end with the Smoke Project Wrap-Up Event on Sept 30. So enjoy this uniquely American cuisine at the Oak Door restaurant in the Grand Hyatt hotel located in the Roppongi Hills complex.
© Japan Today
6 Comments
Login to comment
FernGully
Japan needs more Texas BBQ.
gogogo
This is wrong, click the link, it's ONE night only.
Yubaru
Looks good, but I just have to suffer doing my own down here. 10,000 yen? I hope it's worth it.
DocCarlos
This could be a trend starter as Texas BB-Que is a taste that is not known in Japan. Smoked meat is a unique luxury in Japan and there is no Japanese Sauces and woods like Hickory and Maple that are good for it here in Japan. Ad some corn bread baked beans, Texas toast and Potato salad and some good ice cold beer You are in BB-Que heaven. Time to start a chain in Japan but the regs of Japan would somehow find away to stop foreign styles.
bass4funk
Nothing beats BBQ, especially Texas BBQ, but there is only one problem, I don't think Japanese will go for the beans, either back in the States or Japan every time we had a BBQ, the one food that was always left behind was mostly the beans (one of my favorite) whether BBQ, refried or backed in Texas food, TexMex or even Mexican food, beans, cilantro just won't do well in Japan, sadly. But that spread looks great, but I agree with you on the wood, you need big chunks of mesquite, Hickory, maple and other exotic woods like Apple or mango wood that just add a flavor that just can't be beat.
Strangerland
It's not the regs that would stop it as much as the cost for the base ingredients making it hard for (m)any restaurant to to be profitable.