(Photo courtesy of Tracy Brown)
If you love Texas BBQ, you are going to love the Lonestar Smoke House in Yokohama. Since opening last year, it’s quickly gathered a large base of regular patrons.
Owner Masahiko “Mah” Takahashi is not new to the art of wood smoking and creating unique side dishes to accompany the traditional staples of brisket, pulled pork, ribs and handmade sausage. Takahashi has been smoking meat since 2011 and earned the title ‘Smoke Master’ after a seven-year tutelage at a popular barbeque restaurant in Yokohama. He has traveled to Texas three times to take a deep dive into the art of smoking. During his most recent month-long trip, he worked alongside notable pit masters, including Alison Clem, whose restaurant in Austin, LA Barbeque, was recently awarded a Michelin star.
Everything about the Lonestar is authentic, starting with the 14-inch cast iron smoker Mah imported from the States. He smokes his meat “low and slow” using seasoned oak. The average smoking time for his brisket is 12 hours, and other meats as type and size require, producing the deeply infused smoke flavor that is unmistakably Texas barbecue.
(Photo courtesy of Tracy Brown)
(Photo courtesy of Tracy Brown)
Takahashi also imports Black Angus brisket from Creekstone Farms in Kansas and blends the restaurant’s distinctive handmade sausage from 50% brisket and 50% pork mixed with a savory blend of spices, and sometimes with jalapenos and cheddar cheese. He is also particular about the ingredients he procures locally to create his unique, yet traditional, side dishes.
Everything Takahashi makes in his kitchen is freshly prepared, he even bakes the vanilla wafers for his banana pudding. The only thing he doesn’t make himself are the pickles, which are imported from California, and the sandwich buns delivered fresh from a local Yokohama bakery.
The restaurant has plenty of side dishes to please any palate. The headliners are the Brisket Loaded Creamed Corn, BBQ Chili Beans (also loaded with brisket), Creamy Mac’N’Cheese, good old fashioned Southern Collard Greens, and Gumbo with Cajun chicken and sausage. Lonestar has two types of house sauces to choose from: a traditional BBQ and a tangy vinegar. Both are very complimentary to the smoked meats.
(Photo courtesy of Tracy Brown)
Also complimentary are a fine selection of five American craft beers, a Texas wine list, and other soft and hard beverages.
All the meats are served roadhouse style on paper-covered trays, the sides in ceramic bowls. The restaurant is rustic and open to the kitchen and smoker, so there is always a delicious smell emanating from behind the counter. There is plenty of family-style seating with benches at the back and tables and chairs with ample room for everyone. It’s in the basement level with only stairs up and down, but they are wide and accommodating. Prices are very reasonable.
Be sure to bring a big appetite and be prepared for a taste of home. Without a doubt, Lonestar Smoke House is the real deal.
Things to know
Address: Newport Bld. B-1, 194 Yamashitacho, Naka Ward, Yokohama, Kanagawa 231-0023
Hours: Tues.-Fri. 11:30 a.m. – 2:30 p.m. and 5-10 p.m.; Sat. and Sun. 11:30 a.m.- 10 p.m. Closed Mon.
