Tucked away in an unassuming corner of Tahoe, California, lies a culinary gem that was once content to remain a little-known secret while quietly making waves in the foodie community.
But Smoke Door, a modest Japanese restaurant, has quickly won the hearts (and palates) of the American elite, earning itself a coveted place among the country’s best restaurants.
Chef Tyler Burges, 36, a San Diego native with deep roots in Japanese culinary traditions, is the driving force behind Smoke Door. After honing his skills in Michelin-starred San Francisco kitchens, Burges went to study in Japan, where he immersed himself in traditional cooking techniques.
Their innovative culinary approach, which combines classic and contemporary methods, involves harnessing the power of embers to infuse dishes with a unique smoky flavor profile.
This ancient technique, combined with fresh, top-quality ingredients, elevates the simplest of meals. Smoke Door’s commitment to sustainability is also evident, with a strong emphasis on local and seasonal ingredients.
Tucked away in an unassuming corner of Tahoe, California, lies a culinary gem that was once content to remain a little-known secret while quietly making waves in the food community.
Smoke Door, a modest Japanese restaurant, has quickly won the hearts (and palates) of the American elite, earning itself a coveted place among the country’s best restaurants.
Burges said Gate of Saint Francis He always wanted to open a destination restaurant where visitors would go out of their way to eat.
While cities like San Francisco, Portland and Seattle have long had a demand for upscale dining experiences, Burges “wanted to do something different there, something that was off the beaten path, something special… the place you go on vacation, like, the only place.”
Having an affinity for Tahoe, Burges didn’t hesitate when he and business partner Ryu Amemiya were presented with the opportunity to open their second U.S. location in Crystal Bay, a long-vacant area that Burges described as a “diamond in the rough.”
Instead of using direct marketing tactics to get the word out that Smoke Door had opened a new location, Burges let the food do the talking.
In fact, the restaurant wanted to remain hidden on purpose at first, said maître d’ Ria Kimper. Tahoe Daily Tribunesix months after Smoke’s door first opened.
Bottom line: “If you make quality food, if you make good things, then good things will come. I don’t think you need a big sign in front of the door,” Burges told SFGATE.
Chef Tyler Burges, 36, a San Diego native with deep roots in Japanese culinary traditions, is the driving force behind Smoke Door. After honing his skills in Michelin-starred San Francisco kitchens, Burges went to study in Japan, where he immersed himself in traditional cooking techniques (pictured: first course of a 10-course meal: golden osetra caviar)
The restaurant’s minimalist aesthetic reflects the chef’s philosophy: focus on the dish.
The restaurant’s minimalist aesthetic reflects the chef’s philosophy: focus on the dish.
An intimate dining room, seating up to 30, and attentive service create a sense of exclusivity that is both inviting and sophisticated.
The tasting menu is a carefully curated progression of flavours, showcasing the chef’s technical mastery and deep respect for seasonal ingredients.
SFGATE Tahoe editor Julie Brown Davis and her husband decided to try the 10-course tasting menu. The opening course was golden osetra caviar, accompanied by creamy tofu, a refreshing leek jelly and a complex algae oil.
The second course, avocado toast, an otherwise simple and basic menu item, was elevated by the intentional variety of herbs and its crunchy base – an unexpected highlight.
Burges’ innovative approach to cooking, which combines classic and contemporary methods, involves harnessing the power of embers to infuse dishes with a unique smoky flavour profile (pictured: Porkbelly)
Pictured: Toyosu fish, accompanied by watermelon radish and light plum broth – a simple dish that offers a symphony of flavours when using the right ingredients.
The third round, simply called Toyosu Fish, was paired with a watermelon radish and light plum broth, once again turning a simple dish into a symphony of flavors by leveraging the right ingredients.
And that’s not even half the battle: you’ll have to discover the rest for yourself.
While Smoke Door has received critical acclaim, it remains a hidden gem, accessible only to those in the know.
Reservations are in high demand and the restaurant’s low profile adds to its mysticism.
