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Japan pop UP W/ Jakub Horák
Event by: Hell Smoke BBQ
Location: Hell Smoke BBQ, Újezd 8, Praha 5
Talks & discussions
About event
ENGLISH BELOW
A Japanese pop up with the master of warm Japanese cuisine Kuba and Lidia who currently works as a barmaid in one of the best hotel bars in the world, Black Angels.
up: Kuba together with Sultan (co-owner and founder of Hell Smoke BBQ) created a menu influenced by low & slow barbecue and Lidia prepared two cocktails inspired by Japan.
~
BIO
Jakub Oyakubodon Horák — I have been working in Japanese cuisine since I was 16 years old. I perfected my cooking skills not only at the prestigious Yamato restaurant in Prague, but also directly in Japan, where I won the highest award. In 2023, I became the world champion in Japanese cooking at the Washoku World Challenge. restaurants and currently I work in the cocktail bar Black Angel's Bar on the Old Town Square. I had the opportunity to be at the very beginnings of Hell Smoke BBQ and it's a lifelong love.
~
POP UPU starts at 12:00, ends at 21:00 or until sold out. We recommend booking on 601 020 400 WhatsApp, SMS, etc. or via our website www.hellsmoke.cz
Main Dishes
• Wagyu brisket
• Crispy smoked pork loin, Japanese Sweet & Sour
• Smoked duck breast with Japanese mustard miso sauce
• Whole smoked mackerel, onion ponzu
• Katsu Sando – Japanese smoked pork cutlet in
butter brioche, tonkatsu sauce, Japanese mayonnaise and
tsukemono
Side dishes:
• Homemade fries with wasabi salt
• Tsukemono (Japanese pickled vegetables)
• Japanese unfermented kimchi
• Smoked leeks
• Smoked shiitake mushrooms with butter soy sauce
Sauces:
• Japanese BBQ
• Yuzu Mayo
• Karashi Su Miso – miso sauce and Japanese mustard
Condiments:
• Sansho – pickled Japanese pepper
• Karashi – Japanese mustard
Cocktails:
Plum O'Fashioned
• Akashi Red whiskey
• plum syrup
• bitters
• bacon
A combination of Japanese blended whiskey Akashi Red — the only whiskey in the world, which is produced by Toji (a sake master) by implementing sake-making methods into the whiskey-making process — along with our house-made syrup from our own prunes and bitters.
~
Short, smooth, sweet, smoky
Roku Matcha Sour
• Gin Roku
• matcha syrup
• rice vinegar
• egg white
• sesame oil
Gin Roku draws its inspiration and ingredients from the Ou Mountains, the longest mountain range in Japan. It is made from seven traditional Japanese herbal ingredients: cherry blossom, cherry leaf, Yuzu peel, Sencha tea (green tea), Gyokuro tea (refined green tea) and Sanshō pepper. The floral taste of gin combines wonderfully with slightly bitter matcha, acidity and is softened by egg white.
~
Short, sweet and sour, delicious
A Japanese pop- up with master of hot Japanese cuisine Kuba and Lidia, who currently works as a bartender in one of the world's best hotel bars, Black Angel's.
~
Lidia was involved in the early days of Hell Smoke BBQ, and we only met Kuba this year at the Smoke&Fire festival, led by Jirka Hilgart and Harley Davidson.
~
This is how this pop-up came to be: Kuba, together with Sultan (co-owner and founder of Hell Smoke BBQ) created a menu influenced by low & slow barbecue, and Lidia prepared two cocktails inspired by Japan.
~
BIO
Jacob Oyakubodon Horák — I have been devoted to Japanese cuisine since I was 16 years old. I honed my cooking skills not only in the prestigious Yamato restaurant in Prague but also in Japan, where I received the highest honors. In 2023, I became the world champion in Japanese cooking at the Washoku World Challenge.
~
BIO
Lidia Dobiášová — I've been in the gastronomy industry for quite some time, having worked in several bars and restaurants. Currently, I'm working at the cocktail bar Black Angel's Bar on Old Town Square. I also had the opportunity to be involved from the very start of Hell Smoke BBQ, and it's a love that will last a lifetime.
~
The POP-UP starts at 12:00 PM and ends at 9 :00 PM or until sold out. We recommend making a reservation at +420 601 020 400 via WhatsApp, SMS, or through our website www.hellsmoke.cz
Main Dishes
• Wagyu Brisket
• Crispy Smoked Pork Belly, Japanese Sweet & Sour
• Smoked Duck Breast with Miso and Japanese Mustard Sauce
• Whole Smoked Mackerel, Onion Ponzu
• Katsu Sando – Japanese schnitzel from smoked pork chop in
buttery brioche, tonkatsu sauce, Japanese mayo, and
tsukemono
Sides
• Homemade Fries with Wasabi Salt
• Tsukemono (Japanese Pickled Vegetables)
• Japanese Unfermented Kimchi
• Smoked Leek
• Smoked Shiitake Mushrooms with Butter Soy Sauce
Sauces
• Japanese BBQ
• Yuzu Mayo
• Karashi Su Miso – Miso and Japanese Mustard Sauce
Condiments
• Sansho – Pickled Japanese Pepper
• Karashi – Japanese Mustard
Cocktails:
Plum O'Fashioned
• Akashi Red Whiskey
• Plum Syrup
• Bitters
• Bacon garnish
A combination of Japanese blended whiskey Akashi Red — the only whiskey in the world crafted by a Toji (a grandmaster in sake brewing) who implements sake-making methods into the whiskey production process — paired with a homemade syrup made from our smoked plums and bitters.
~
Short, smooth, sweet, smoky
Roku Matcha Sour
• Roku Gin
• Matcha Syrup
• Rice Vinegar
• Egg White
• Sesame Oil
Roku Gin takes its inspiration and ingredients from the Ou Mountains, the longest mountain range in Japan. It is made with seven traditional Japanese botanicals: sakura flower, sakura leaf, yuzu peel, sencha tea (green tea), gyokuro tea (refined green tea), and sanshō pepper. The gin's floral flavor pairs beautifully with the subtle bitterness of matcha, the acidity, and is softened by egg white.
~
Short, sweet and sour, delicious
A Japanese pop up with the master of warm Japanese cuisine Kuba and Lidia who currently works as a barmaid in one of the best hotel bars in the world, Black Angels.
up: Kuba together with Sultan (co-owner and founder of Hell Smoke BBQ) created a menu influenced by low & slow barbecue and Lidia prepared two cocktails inspired by Japan.
~
BIO
Jakub Oyakubodon Horák — I have been working in Japanese cuisine since I was 16 years old. I perfected my cooking skills not only at the prestigious Yamato restaurant in Prague, but also directly in Japan, where I won the highest award. In 2023, I became the world champion in Japanese cooking at the Washoku World Challenge. restaurants and currently I work in the cocktail bar Black Angel's Bar on the Old Town Square. I had the opportunity to be at the very beginnings of Hell Smoke BBQ and it's a lifelong love.
~
POP UPU starts at 12:00, ends at 21:00 or until sold out. We recommend booking on 601 020 400 WhatsApp, SMS, etc. or via our website www.hellsmoke.cz
Main Dishes
• Wagyu brisket
• Crispy smoked pork loin, Japanese Sweet & Sour
• Smoked duck breast with Japanese mustard miso sauce
• Whole smoked mackerel, onion ponzu
• Katsu Sando – Japanese smoked pork cutlet in
butter brioche, tonkatsu sauce, Japanese mayonnaise and
tsukemono
Side dishes:
• Homemade fries with wasabi salt
• Tsukemono (Japanese pickled vegetables)
• Japanese unfermented kimchi
• Smoked leeks
• Smoked shiitake mushrooms with butter soy sauce
Sauces:
• Japanese BBQ
• Yuzu Mayo
• Karashi Su Miso – miso sauce and Japanese mustard
Condiments:
• Sansho – pickled Japanese pepper
• Karashi – Japanese mustard
Cocktails:
Plum O'Fashioned
• Akashi Red whiskey
• plum syrup
• bitters
• bacon
A combination of Japanese blended whiskey Akashi Red — the only whiskey in the world, which is produced by Toji (a sake master) by implementing sake-making methods into the whiskey-making process — along with our house-made syrup from our own prunes and bitters.
~
Short, smooth, sweet, smoky
Roku Matcha Sour
• Gin Roku
• matcha syrup
• rice vinegar
• egg white
• sesame oil
Gin Roku draws its inspiration and ingredients from the Ou Mountains, the longest mountain range in Japan. It is made from seven traditional Japanese herbal ingredients: cherry blossom, cherry leaf, Yuzu peel, Sencha tea (green tea), Gyokuro tea (refined green tea) and Sanshō pepper. The floral taste of gin combines wonderfully with slightly bitter matcha, acidity and is softened by egg white.
~
Short, sweet and sour, delicious
A Japanese pop- up with master of hot Japanese cuisine Kuba and Lidia, who currently works as a bartender in one of the world's best hotel bars, Black Angel's.
~
Lidia was involved in the early days of Hell Smoke BBQ, and we only met Kuba this year at the Smoke&Fire festival, led by Jirka Hilgart and Harley Davidson.
~
This is how this pop-up came to be: Kuba, together with Sultan (co-owner and founder of Hell Smoke BBQ) created a menu influenced by low & slow barbecue, and Lidia prepared two cocktails inspired by Japan.
~
BIO
Jacob Oyakubodon Horák — I have been devoted to Japanese cuisine since I was 16 years old. I honed my cooking skills not only in the prestigious Yamato restaurant in Prague but also in Japan, where I received the highest honors. In 2023, I became the world champion in Japanese cooking at the Washoku World Challenge.
~
BIO
Lidia Dobiášová — I've been in the gastronomy industry for quite some time, having worked in several bars and restaurants. Currently, I'm working at the cocktail bar Black Angel's Bar on Old Town Square. I also had the opportunity to be involved from the very start of Hell Smoke BBQ, and it's a love that will last a lifetime.
~
The POP-UP starts at 12:00 PM and ends at 9 :00 PM or until sold out. We recommend making a reservation at +420 601 020 400 via WhatsApp, SMS, or through our website www.hellsmoke.cz
Main Dishes
• Wagyu Brisket
• Crispy Smoked Pork Belly, Japanese Sweet & Sour
• Smoked Duck Breast with Miso and Japanese Mustard Sauce
• Whole Smoked Mackerel, Onion Ponzu
• Katsu Sando – Japanese schnitzel from smoked pork chop in
buttery brioche, tonkatsu sauce, Japanese mayo, and
tsukemono
Sides
• Homemade Fries with Wasabi Salt
• Tsukemono (Japanese Pickled Vegetables)
• Japanese Unfermented Kimchi
• Smoked Leek
• Smoked Shiitake Mushrooms with Butter Soy Sauce
Sauces
• Japanese BBQ
• Yuzu Mayo
• Karashi Su Miso – Miso and Japanese Mustard Sauce
Condiments
• Sansho – Pickled Japanese Pepper
• Karashi – Japanese Mustard
Cocktails:
Plum O'Fashioned
• Akashi Red Whiskey
• Plum Syrup
• Bitters
• Bacon garnish
A combination of Japanese blended whiskey Akashi Red — the only whiskey in the world crafted by a Toji (a grandmaster in sake brewing) who implements sake-making methods into the whiskey production process — paired with a homemade syrup made from our smoked plums and bitters.
~
Short, smooth, sweet, smoky
Roku Matcha Sour
• Roku Gin
• Matcha Syrup
• Rice Vinegar
• Egg White
• Sesame Oil
Roku Gin takes its inspiration and ingredients from the Ou Mountains, the longest mountain range in Japan. It is made with seven traditional Japanese botanicals: sakura flower, sakura leaf, yuzu peel, sencha tea (green tea), gyokuro tea (refined green tea), and sanshō pepper. The gin's floral flavor pairs beautifully with the subtle bitterness of matcha, the acidity, and is softened by egg white.
~
Short, sweet and sour, delicious