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Rafael’s First: Experience the Début Menu from The Oak Door’s New Chef de Cuisine
Experience the start of a new era at The Oak Door with the very first dinner course from our new Chef de Cuisine, Rafael Carrera Barragan. Drawing on his Ecuadorian roots, Rafael’s First combines The Oak Door’s signature charcoal-grilled flavors with carefully selected Japanese ingredients and a South American twist.
Discover Chef Rafael’s unique take on iconic South American dishes like empanadas and ceviche, before diving into a dynamic steakhouse main: Amakusa wagyu rump cap served with chimichurri, roasted pumpkin seed salsa and fried cassava. Paired with original cocktails from our hotel sommelier, this course draws on all Chef Rafael’s grill expertise in a captivating taste of the future of The Oak Door.
Period
Starting October 1, 2026
6:00 p.m. – 10:00 p.m.
*Limited to 10 servings per day with a minimum of four guests.
Menu / Price (inc. tax / exc. service charge)
Rafael’s First
Rafael’s First JPY 18,700
With cocktail pairings JPY 20,900
Click here for reservations
- Amuse
Green plantain empanada, tiger prawns & aji manaba - Cold Appetizer
Rafa-style ceviche with chili and lime leche de tigre - Warm Appetizer
Pan-seared scallop, coconut achiote foam charred palmito, chicharrón - Dish Before the Main Course
Braised wagyu tongue, salsa macha - Main Course
Charcoal-grilled rump cap, young carrot, maitake mushroom, roasted chestnut, horseradish - Dessert
Banana-leaf quimbolito & guava-yuzu sorbet
COCKTAIL PAIRINGS
Our hotel sommelier has also created a selection of original South American-style cocktails, designed to complement the Andean-inspired steakhouse flavors of Chef Rafael’s first menu.
- Raspberry Pisco Sour
Crafted with raspberry-infused pisco, this modern twist on the Pisco Sour offers a harmonious balance of subtle sweetness, lime acidity and vibrant berry notes. - Shishito Spicy Margarita
Every element of this refreshing margarita offers an invigorating touch of spice, from jalapeño-infused tequila to grilled shishito pepper placed inside the glass.
Chef’s Message
Rafael Carrera Barragan
Chef de Cuisine, The Oak Door
Great steakhouse dining is about bringing people together. I am delighted to begin creating new memories for our guests at The Oak Door as we explore Japan’s incredible produce, celebrate the diversity of steakhouse dining and build deep connections, with our food and with each other.
- Phone
- +81 3 4333 8784
- Website
- The Oak Door
- Hours
-
Lunch 11:30 a.m. – 2:30 p.m.
(weekends and national holidays
11:30 a.m. – 3:00 p.m.)
Afternoon 3:00 p.m. – 5:00 p.m.
Dinner 6:00 p.m. – 10:00 p.m.
Bar 11:30 a.m. – 11:30 p.m.
(Fridays and Saturdays
– 12:30 a.m.)
*Last order for food 10:30 p.m. Lunch 11:30 a.m. – 2:30 p.m.
(weekends and national holidays
11:30 a.m. – 3:00 p.m.)
Afternoon 3:00 p.m. – 5:00 p.m.
Dinner 6:00 p.m. – 10:00 p.m.
Bar 11:30 a.m. – 11:30 p.m.
(Fridays and Saturdays
– 12:30 a.m.)
*Last order for food 10:30 p.m.
- Address
- 6th Floor Grand Hyatt Tokyo
6-10-3 Roppongi, Minato-Ku, Tokyo, Japan 106-0032
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