“Crafted with smoke, honed on active coals, completed with divine glazes.
Luxury redefined in embers.”
At Fire & Glaze, our mission is to redefine open-hearth grilling to rival the grand tasting menus of Tokyo, Paris, and San Francisco. We dry-age our choice cuts under specialized mineral-salt moisture walls, locking deep umami esters inside before subjecting them to cherry and applewood flares.
Our signature glazes are created using bone extractions simmered for 72 hours, balance-tuned with small-batch sakes, raw wild honey, and mountain peppervines.
Precision Aged
Miyazaki Beef
Curated Cellar
Savor oak-smoked sea scallops, A5 grade Miyazaki cuts, and direct-honed dessert soufflés. View our absolute beverage pairing flight catalogs designed by our AI Sommelier.
Split bison marrow bone slow roasted over peachwood coals, topped with dynamic wild chanterelle duxelles, pickled elderberries, and accompanied by hand-stretched charcoal flatbread.
Hailing from years of woodfire mentoring in San Sebastián, Chef Michel treats coal and smoke as distinct seasoning matrices. He guides the absolute sweet spot between heat retention and fat caramelization.
Khen reimagines post-hearth confections by combining high-purity single-origin Venezuelan cacao with direct structural coal searing, introducing sweet smokey signatures to after-dinner courses.
Kenji Sato is a master exponent of aged European vintages and vintage sake dynamics. He actively maintains our deep clay cellar containing rare temperature-stable specimens.
A visual collection of live peachwood flares, organic charcoal embers, and pristine culinary compositions.
An open hearth theatrical dining adventure dedicated to high-end woodfire grills, slow whiskey glazes, and state-of-the-art computer assisted cellar pairing guides.
© 2025 Fire & Glaze. All Rights Reserved.
