Story
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.
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There was a person in Karuizawa who loved Texas barbecue and was researching it. Hagiwara.
While adding his own ideas to Texas barbecue, he was searching for low and slow cooking methods that would suit Japanese people.
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March 2021. 15 years have passed since my first encounter with Tani Texas Barbecue.
Hagiwara and Tani meet. Tani said. ``Looking back on it now, what I ate in Texas back then was the product of boiling meat over smoke.''
"The idea of boiling with smoke may be more applicable."
The meat is slowly smoked in a pit filled with smoke, like boiling it for a long time. That time is 12 hours.
After encountering this valley, Hagiwara himself began adding originality to his Texas barbecue cooking methods.
Furthermore, the ingredients are unique to Karuizawa.
Hagiwara's smoked cuisine takes advantage of these ingredients.
The more effort and time you put into it, the better you will become.
Smoke will tell you.
"Smokemanship"
Our Philosophy
C raftmanship
With a focus on delicate smoke, we bring out the charm and potential of the ingredients to the fullest.
C reation
Pursuing new possibilities for smoke, we continue to explore the possibilities of materials and the possibility of optimal smoke.
C ommunity
Utilize local ingredients and contribute to the revitalization of local production and local consumption.
C change
Instead of mass producing, we only make what we really need. We strive to make everyone involved happy.
Our Team
Yoshiyuki Hagiwara
Manages a real estate related company
Moved to Karuizawa 10 years ago
Having spent his childhood in New York, he became familiar with authentic American food such as pizza, steak, and hamburgers.
After living in Hawaii, he became fascinated by large plate lunches with meat, local-style barbecues, and hearty yet approachable cuisine that is hard to find in Japan. Even after moving to Karuizawa, he continued to use the spacious environment blessed with nature and the use of smoke to make the most of the land. Start a smoked style barbecue.
One day, by chance, I learned about a famous BBQ restaurant in Texas, and was shocked by the deep and long cooking process, and how different it was from Japanese barbecue, which simply grills thinly sliced meat, vegetables, and sausage on a grill. .
With that opportunity, I started exploring Texas-style barbecue, learning about the cooking method called smoke BBQ (low and slow), learning about the combination of seasonings and temperature changes of ingredients, and learning about the wood burning process and the flow of smoke. He has been researching smoked cooking, including making his own smoker at home.
Now, because of the interesting cooking methods, he is not only trying to cook Texas-style dishes, but also trying smoking all kinds of ingredients. In my private time, my hobby is to go out eating around with my wife, and when we travel both domestically and abroad, we don't pay attention to tourist attractions, and we visit supermarkets, markets, food stalls, and restaurants where locals gather to enjoy the local ingredients and flavors while enjoying the atmosphere. I've been walking. Hagiwara's inquisitive spirit towards food is also cultivated from such sources.
Our Lab
859-1 Karuizawa, Karuizawa-cho, Kitasaku-gun, Nagano 389-0102