We value the feeling of ``smoking and boiling the ingredients'' while maintaining the low and slow low temperature cooking that is a characteristic of Texas barbecue cooking.

A smoky aroma obtained from firewood produced in No prefecture.
And thorough temperature control inside PIT.
Only when these two things match will it be possible to "boil the ingredients with smoke."

Enjoy the Smokemanship cuisine that can only be found here.
Also,...

In 2006, Noboru Tani of Kagurazaka Le Mange Tout was visiting Texas.

After finishing his work in Texas, he visited a ``Texas BBQ'' restaurant, which was not well known in Japan at the time, and was shocked.

The tenderness of the meat and the aroma of smoke spread in your mouth.
It had a different taste than smoked...