For lovers of slow-smoked, tender meats, the word barbecue can be somewhat of a misnomer in Japan. Thoughts of racks of ribs or slices of fork-tender brisket are shattered by the reality of yakiniku; thin slices of meat quick-seared over high heat.
While yakiniku is a fine thing in its own right, if your heart is set on pulled pork, a thin slice of kalbi (rib) just isn't enough. So what's a devotee of low and slow to do?
While there has been a small resurgence of barbecue in Tokyo, I decided to visit three of the original giants of Japan's barbecue scene: Bashamichi Taproom in Yokohama, Hatos Bar in Nakameguro and Smokehouse in Harajuku.
With your current subscription plan you can comment on stories. However, before writing your first comment, please create a display name in the Profile section of your subscriber account page.