B & Loin

Beef brisket, pulled pork and back ribs, all dry-rubbed and slow-smoked to perfection: this American-style BBQ restaurant at the top of Dogenzaka in Shibuya is a carnivore’s paradise. A revelatory visit to a Brooklyn BBQ joint inspired owner Toshifumi Shibutani to open B & Loin at the end of 2012, and he's been busy preparing dry rubs (espresso for the brisket, spicy for the pork belly) ever since. Customers choose their cuts from a display case, paying ¥500-¥600 per 100 grams, and there are also sides like coleslaw and chili bean soup available, plus Brooklyn Lager and Japanese microbrews on tap. At lunch, around ¥1,000 gets you a 'burger set' – more like a sandwich, really – filled with either beef brisket, belly pork or pulled pork, plus sides.