Did you know that in artisanal barbecue circles it is said that Japan produces the best charcoal in the world?
Binchotan lobster in its shell
Produced from holm oak, BINCHOTAN is a very hard, slow-burning charcoal that gives very high heat (with temperatures reaching 540°C!). The embers of this charcoal give off no odor and impart no flavor to the food., making it highly prized by Japanese chefs.
Our chef Yoshitaka Takayanagi loves it and loves to transmute the wonders of our terroirs on Japanese BBQ with porcini mushrooms, lobsters, octopus…
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