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The Smoke Project

September 1, 2016 at 8:00 am - September 30, 2016 at 5:00 pm

Prices vary
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Enjoy a slow-cooked Texas barbeque at The Oak Door at the Grand Hyatt. It’s part of their fall dining experiences.

A month of smoked barbeque style lunch and dinner menus come to you from Craig White: CEO of The Better Table Co., Ltd. and pioneer of introducing traditional smoked barbecue to Japan. The technique of smoking meat has been practiced in the United States for more than 100 years, and Chef de Cuisine Adam Noffsinger and Pit Master Craig White will team up to showcase the flavors of a traditional Texas smokehouse.

Guests of The Oak Door have an opportunity to enjoy the highly praised 100% oak-smoked meats from several American ranches, including smoked Triple J Farms beef sausage, smoked whole Revier cattle beef short ribs and sliced beef brisket, all complemented with traditional sides such as apple cabbage coleslaw, cornbread and mac and cheese, plus an indulgent dessert of smoked banana pudding to end the meal on a sweet note.

“The Smoke Project” special menu will be available throughout September. A three-course lunch (11:30am-2:30pm) will cost you ¥4,000 and prices vary for the A La Carte dinner (6-10pm).


September 1, 2016 at 8:00 am
September 30, 2016 at 5:00 pm
Prices vary
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Grand Hyatt Tokyo
6-10-3 Roppongi
Minato-ku, Tokyo Japan
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