Gallery

A visual journey through flavors, fire, and an unforgettable atmosphere

The Oak & Smoke Experience

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Spread of Oak and Smoke signature dishes with wine and cocktails on a blue leather booth
Signature Spread
Oak and Smoke interior featuring the iconic smoke chandelier, slanted glass ceiling, and bar area
The Dining Room
Binchotan-grilled octopus leg skewer with gochujang-honey mustard and kimchi zucchini
Octopus Leg Skewer
USDA Ribeye steak beautifully grilled on binchotan charcoal with fried shallots and garlic chips
USDA Ribeye
Oak and Smoke dramatic interior with slanted glass ceiling and the nine-meter smoke chandelier installation
Glass Ceiling & Chandelier
Prawn toast topped with smoked quail egg, caviar, and sesame
Prawn Toast
New Zealand lamb shoulder skewers with colorful mango salsa and fresh mint
Lamb Shoulder Skewers
Full view of Oak and Smoke dining room with teal floor tiles, leather chairs, and warm wood accents
Interior Ambiance
Asian-inspired bowl with citrus, herbs, and chili in a spiced broth
Pulpo
Grilled frenched pork chop with cherry glaze and pickled onions
Frenched Pork Chop
Shrimp garlic noodles with tiger prawns and microgreens on a blue plate
Shrimp Garlic Noodles
Warm dining scene with wooden shelves, firewood storage, and golden lighting
Warm Atmosphere
Banana miso tres leches cake with cream piping and caramelized nuts
Banana Miso Tres Leches
Japanese F1 Striploin served with crispy noodles, garlic chips, and wasabi
Japanese F1 Striploin
Chef Anna Bautista, Chef Sean Jorgensen, and Mixologist Louis Frigillano at the bar
The Team
Private dining room with floral wallpaper, arched windows, and wooden table
Private Dining Room
Close-up of grilled pork chop with cherry glaze and seasonal vegetables
Grilled Pork Chop
Table spread featuring multiple dishes, cocktails, and binchotan-grilled items
The Full Experience

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