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12 hours smoked, ultimate BBQ The slow and low smoking creates a total black chunk of meat, which not only gives you a soft and tender chunkiness to the meat, but also a very strong smoky flavor to our dishes.
US$27 - US$64
Lunch, Dinner, Brunch, Drinks
Reservations, Seating, Waitstaff, Television, Highchairs Available, Serves Alcohol, Full Bar, Wine and Beer, Accepts American Express, Accepts Mastercard, Accepts Visa, Free Wifi, Takeout
I went here for lunch with my fiance when strolling around Azabu. Don't expect anything upscale or amazing, but it is a well done American style place - quality and design is with a touch of Japan, so, quite nice. Food was good, not blowing...More
I wen there for lunch today, i chose the bbq lunch plate, I was not disappointed. The brisket was stumning and melts in tour mouth, could easily have gone for 100g of brisket instead of the 50g served. The sausage was not so great but...More
If you are looking for authentic BBQ you will be very disappointed.
Yes they have a smoker, and yes it burns wood, do they know how it works and actually use it to cook low and slow for 10hrs plus, very doubtful. Had read the...More
Right as you enter the restaurant the atmosphere starts whetting your senses - not just olfactory or gastronomical but also the the visionary- as you notice the giant smoking machine to your right, behind the cozy little bar. The view of the bartender pouring the...More
I have never eaten such a tender BBQ meat👍the special technique they use in this restaurant is so professional! Every single sauce and dishes are delicious! Must try the matcha and hojicha ice cream for desserts😋love staff service as well👍
It did not take too long for me and my family to become a fan of DC BBQ. You can tell these guys are serious about their food and this place is NOT about adjusting to the Japanese taste but truly, trying very hard to...More
What a shocking insult to BBQ. I couldn't have been more disappointed. Everything was overcooked and lacking flavor. Probably didn't help that they serve the meats on a piping hot cast iron skillet. WTF? No need to keep cooking the meat after it's done. Everything...More