Secretive new restaurant where stunning food is cooked over embers is hailed as one of America’s best

Tucked away in an inconspicuous corner of Tahoe, California, lies a culinary gem that was once a secret but has quietly made a name for itself in the culinary community.

But Smoke Door, an unassuming Japanese restaurant, has quickly won the hearts (and taste buds) of America’s elite, earning it a coveted spot among the country’s best dining experiences.

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 kitchens in San Francisco, Burges went on to study in Japan, where he immersed himself in traditional cooking techniques.

His innovative cooking approach, combining classic and modern cooking methods, sees him harness the power of glowing coals to give dishes a unique, smoky flavour.

This age-old technique, combined with fresh, high-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.

Burges told SF-GATE He always wanted to open a destination restaurant where visitors would eat around the corner.

With cities like San Francisco, Portland and Seattle demanding gastronomic experiences, Burges wanted to create “something different there, something extraordinary, something special… the place you go on vacation, so to speak, the place.”

Burges had an affinity for Tahoe and didn’t hesitate when he and business partner Ryu Amemiya were offered the opportunity to open their second U.S. location in the long-abandoned Crystal Bay, an area Burges described as a “diamond in the rough.”

Rather than using pushy marketing tactics to announce that Smoke Door had opened a new location, Burges let the food speak for itself.

In fact, the restaurant initially wanted to remain hidden, maître d’ Ria Kimper told the Tahoe Daily Tribunesix months after Smoke Door first opened.

Simply put, “If you make quality food, if you do good things, good things will come. I don’t think you need a big sign out front,” Burges told SFGATE.

The restaurant’s minimalist aesthetic reflects the chef’s philosophy: the emphasis is on the dish.

An intimate dining room with seating for 30 guests and attentive service create a sense of exclusivity that is both inviting and refined.

The tasting menu is a carefully composed sequence of flavours, showcasing the chef’s masterful technique and his deep respect for seasonal ingredients.

SFGATE Tahoe editor Julie Brown Davis and her husband decided to try the 10-course tasting menu. The first course was golden osetra caviar, paired with creamy tofu, a refreshing leek yellow and complex seaweed oil.

The second course, avocado toast, an otherwise simple menu item, was taken to the next level by the carefully chosen spices and the crispy base – an unexpected highlight.

The third round, simply called Toyosu Fish, was paired with watermelon radish and a light plum broth. Once again, this simple dish created a symphony of flavors thanks to the right ingredients.

And that’s not even the halfway point. The rest is up to you to discover.

Although Smoke Door has received critical acclaim, it remains a hidden gem, accessible only to connoisseurs.

Reservations are highly sought after and the restaurant’s inconspicuousness adds to its mystique.