Low & Slow

Few Tokyo barbecue joints can match the authenticity of this Texan-style smokehouse, where huge slabs of meat are smoked for more than ten hours in a wood-fired, custom-made pit. The method makes even chewy briskets (beef shoulder ribs) melt-in-your-mouth soft, while pork ribs get a juicy finish. For a healthy touch, try one of the green, red or yellow smoothies, which add a refreshing kick to your meal. Opened in September 2017, Low & Slow is already one of the better spots for smoked meat in the capital, and the location – right by Shibuya Station – doesn't hurt either.