Hilton Tokyo is offering a weekends-and-holidays-only “Smokehouse Brunch Pop-up” starting April 25.
For appetizers, the hotel serves fresh oysters, “Amberjack Ceviche with Smoked Leche de Tigre,” and “Grilled Osmic Tomatoes with Hokkaido Burrata Cheese,” among other dishes. The featured egg dish for the brunch is “Barbecue Burnt Ends Benedict with Rösti Potatoes,” which uses burnt ends tossed in barbecue sauce, honey, and butter, then finished in a smoker. Poached eggs and rösti potatoes are topped with Béarnaise sauce.
Main dishes can be selected from six options, including the “Smoked Brisket Burger” made with Japanese Wagyu brisket, “Low-Temperature Slow Smoked Brisket,” “Low-Temperature Slow Smoked Pork Belly,” grilled fish sourced from Toyosu Market, mushroom risotto, and Paccheri Cacio e Pepe. The brisket is smoked at a low temperature for over 10 hours and infused with the aroma of cherry wood, then sandwiched in potato brioche buns and paired with Sriracha aioli and mustard barbecue sauce.
For an additional 1,600 yen, guests can order the “Low-Temperature Slow Smoked House Platter,” an assortment of brisket, pork, a brisket burger and French fries. For an additional 2,200 yen, they can upgrade to options such as an A5 Wagyu rump steak. On weekends, the brunch is also available with a two-hour free-flow plan including Moët & Chandon Moët Impérial; the plan covers champagne as well as red and white wine, beer, and soft drinks.
The venue is “Metropolitan Grill” on the 2nd floor. Service hours are from 11:30 a.m. to 2:30 p.m., with last orders at 2:00 p.m. The price is 8,400 yen, tax and service charge included. The two-hour free-flow plan including champagne can be added for an extra 6,500 or 8,000 yen.
