This authentic Texan-style smokehouse landed in Shibuya in September 2017, with its 4 meter long 'drum smoker' at the entrance heralding the start of a new era in American barbecue dining in Tokyo. Here giant cuts of meat are wood-smoked at low temperature for over 10 hours, overseen by Texas-born Pit Master, Jesse King, who brings to the table hometown experience plus smokehouse know-how from launching his own successful BBQ joint in Bali, Indonesia.

From tender pork spare ribs—slow-cooked until they practically fall off the bone—to marbled brisket slow-smoked overnight, or pulled pork to Texas-style hot links sausage, a visit to Low & Slow guarantees the full Texas barbecue experience – in the middle of bustling Shibuya! Ordering a BBQ Combo Plate (starting from ¥1,500) gets you a meat plate (e.g. pulled pork, or brisket, or ribs etc), side meat of smoke-fried chicken or sausage and a side dish of fries, mac 'n' cheese, or potato salad – plus coleslaw. Those with larger appetites may feel seduced by the Pit Master's Combo – combining ribs, brisket and pulled pork with sides for just ¥3,000. Groups of 3-4 people looking to share should also consider the Big Pit Master's Combo – 3 times the size of the Pit Master's Combo for just ¥8,000. No barbecue experience is the same without a formidable line-up of sauces – choose from the rich, flavorful House sauce, spiced yet standard classic Texas sauce or pulled pork-matching Carolina sauce. if meat overload is a concern, the side menu is well worth a look – a classic Caesar Salad with romaine lettuce and southern-soul food classic, Gumbo soup, standing out and being relatively healthy in comparison. Be good to yourself with one of their green, red or yellow smoothies – if the beer (Heineken on draft) or wine menu doesn't tempt you first.

 

Getting there

Low & Slow is a 2 minute walk from Shibuya station – take exit 9 and cross the road, it's the building just ahead and before the railway tracks.