First of its kind in Singapore, Smoke House is a Japanese BBQ restaurant for serious meat lovers. Expect the rarest, specially imported meats.

Discover a BBQ haven in the chic yet inviting Smokehouse which promises a unique Japanese DIY BBQ experience at its best. Spearheaded by award-winning Master Chef Naoki Tsuzuki of Kuriya Dining, Smokehouse boasts a wide variety of affordable premium rare cut meat parts of Japanese wagyu beef not found in our local butchery, such as the chuck flap and flank steak parts. The quality meats are sold in 100gm portions so that diners may enjoy a wide variety of different cuts.

From its careful selection to the process of aging the meat (different meat parts are aged between 7 to 25 days at controlled temperatures of 1°C to 2°C) to the special slicing technique applied by our Japanese chefs, Smokehouse pays attention to every detail to ensure that only the best quality meat is served.