Niseko’s top choice for TEXAS BBQ
One of the most famous Texas BBQ establishments in Japan.
Established in 2021, Smokemanship serves up real Texas BBQ, a style still rare in Japan. With a restaurant in Karuizawa and a food truck in Tokyo, we are proud to be recognized today as one of Japan's premier Texas BBQ spots.
Fresh-Smoked Flavor, Made Easy.
We immediately vacuum-seal our meat—smoked for over 10 hours—to lock in the flavor, ensuring you get that authentic 'fresh-off-the-smoker' taste. Simply reheat the pack in boiling water to instantly restore its freshly made flavor. Enjoy authentic BBQ with ease.
Our BBQ is easy to enjoy at your hotel or accommodation.
Order your favorite meats in any amount you like. We’ll hand them to you vacuum-sealed right at the shop. Just warm them up in hot water back at your hotel to enjoy a special BBQ feast with your family and friends.
Smoke
We honor the characteristic cooking philosophy of Texas BBQ, Low and Slow, by meticulously adhering to low-temperature cooking, while cherishing the sensation of "boiling the ingredients in smoke.”
The essential components are the aroma derived from Nagano Prefecture-sourced firewood and the meticulous temperature control within the smoke pit.
Only when these two elements perfectly align is the realization of "boiling the ingredients in smoke" achieved.
We invite you to savor the unique culinary creations of Smokemanship, which can only be experienced here. Additionally, please be sure to try our A5 Wagyu Brisket, a specialty only available through Smokemanship.
Shop
Advance reservations must be made via this site.
The shop is exclusively for picking up reserved products.
Smokemanship Niseko
Open :11:00Close :20:00
Our Address :
941, Niseko-Hirafu, 2 Jo-1chome, Kutchan-cho, Abuta-gun, 044-0089, Hokkaido. (Title: 167-23)
※Please contact us via Instagram DM for any questions.
Menu
KOKUSAN Beef Ribs Combo
From ¥7,800
About Smokemanship
PIT MASTER Hagiwara has a deep love for Texas BBQ and dedicates himself to continuous research.
While studying the traditional techniques of Texas BBQ, he has integrated his own unique creativity to further develop the Low and Slow method and its possibilities…