Ecuadorian grill specialist Rafael Carrera Barragan brings together Latin American culinary traditions, premium Japanese ingredients, and charcoal-grilling expertise in an exclusive six-course dining experience.
Grand Hyatt Tokyo’s signature steakhouse, The Oak Door, located on the sixth floor of the luxury hotel in Roppongi, has introduced a new dinner course, “Rafael’s First,” available from October 1, 2026.
Created by newly appointed Chef de Cuisine Rafael Carrera Barragan, an Ecuadorian-born grill specialist with extensive international experience, the course celebrates the vibrant flavors, ingredients, and culinary techniques of South America.
Drawing inspiration from his Ecuadorian heritage, his culinary education in Peru, and his years working at renowned steakhouses in Texas and Australia, Chef Rafael has created a distinctive dining experience that combines Latin American traditions with premium Japanese ingredients and The Oak Door’s signature charcoal-grilling techniques.
Limited to just 10 servings per day, the exclusive six-course menu takes guests on a culinary journey through South America, from traditional Ecuadorian empanadas and Peruvian ceviche to charcoal-grilled Japanese wagyu and a nostalgic Ecuadorian dessert.
An optional cocktail pairing, specially developed by the hotel’s sommelier, further enhances the experience.
A Six-Course Culinary Journey Through South America
Each dish in “Rafael’s First” tells a story of Chef Rafael’s heritage, culinary experiences, and passion for cooking over fire.
The menu highlights traditional South American ingredients, distinctive spices, and regional cooking techniques, thoughtfully paired with exceptional Japanese produce.
Amuse-Bouche: Green Plantain Empanada, Tiger Prawns & Aji Manaba
The culinary journey begins with a taste of Ecuadorian soul food: a traditional plantain empanada.
Empanadas are a beloved staple of Ecuadorian home cooking, often associated with family gatherings and comforting homemade meals.
Chef Rafael presents his interpretation as a bite-sized, croquette-like delicacy made with green plantains, a cooking banana widely used throughout Latin America.
The empanada is accompanied by a flavorful sauce combining tiger prawns with aji manaba, a traditional Ecuadorian chili sauce.
A garnish of pickled Ecuadorian chili peppers adds a lively touch of spice and acidity, creating a vibrant introduction to the flavors of Chef Rafael’s homeland.
Cold Appetizer: Rafa-Style Ceviche with Chili and Lime Leche de Tigre
The second course showcases Chef Rafael’s interpretation of ceviche, one of Peru’s most celebrated dishes.
Having studied at Le Cordon Bleu in Peru, Chef Rafael brings his knowledge of Peruvian culinary traditions to this contemporary creation.
At the heart of the dish is leche de tigre, meaning “tiger’s milk,” a flavorful preparation that captures the essence of seafood and aromatic ingredients such as coriander.
Chef Rafael enhances the sauce with chili and fresh lime, creating a refreshing balance of acidity, spice, and savory depth.
Toasted corn adds a pleasant crunch and nutty aroma, providing an appealing contrast to the delicate seafood.
The result is a vibrant dish that reflects the freshness and bold flavors of modern Peruvian cuisine.
Warm Appetizer: Pan-Seared Scallop, Coconut Achiote Foam, Charred Palmito, Chicharrón & Coriander Oil
Inspired by the exceptional quality of Japanese seafood, Chef Rafael created this dish to showcase premium scallops from Hokkaido.
Impressed by their freshness, size, and natural sweetness, he pairs the carefully seared scallops with a coconut-based foam sauce inspired by the coastal cuisine of Ecuador.
The sauce incorporates achiote, a seed traditionally used in Latin American cooking for its natural color and distinctive flavor.
Adding complexity to the dish are charred palmito, the tender heart of palm, and crispy chicharrón, made from pork skin.
These ingredients introduce contrasting textures, while fragrant coriander oil brings the elements together.
The combination highlights the delicate sweetness of Hokkaido scallops alongside the tropical flavors and culinary traditions of Ecuador’s coastal regions.
Before the Main Course: Braised Wagyu Tongue with Salsa Macha
The next dish reflects Chef Rafael’s expertise in slow cooking and his experience in international steakhouse kitchens.
Premium wagyu tongue is first marinated with orange and brown sugar before being slowly braised at a low temperature.
This careful preparation produces an exceptionally tender texture, allowing the meat to become soft and almost melt in the mouth.
The wagyu tongue is served with salsa macha, a richly flavored chili-based condiment.
Made with three varieties of dried chili peppers, garlic, cashew nuts, and other aromatic ingredients, the sauce develops layers of spice, nuttiness, and savory depth.
Described as a South American-style counterpart to XO sauce, salsa macha complements the richness of the wagyu tongue while adding complexity and warmth.
The subtle sweetness of the orange and brown sugar marinade balances the sauce’s bold character, resulting in an indulgent and memorable dish.
Main Course: Charcoal-Grilled Amakusa Wagyu Rump Cap, Young Carrot, Maitake Mushroom, Roasted Chestnut & Horseradish
The centerpiece of “Rafael’s First” is a charcoal-grilled rump cap cut of premium Amakusa wagyu from Kumamoto Prefecture.
Drawing on years of experience at acclaimed steakhouses around the world, Chef Rafael uses his mastery of charcoal grilling to bring out the meat’s natural richness, tenderness, and deep umami flavors.
The wagyu is carefully cooked over charcoal to achieve the ideal balance of a beautifully grilled exterior and a juicy interior.
Two distinctive sauces accompany the steak.
The first is chimichurri, a classic South American herb sauce celebrated for its fresh, aromatic character.
The second is a roasted pumpkin seed salsa, which introduces a rich, nutty flavor and additional depth.
Guests can enjoy the steak with each sauce, discovering how the contrasting flavors enhance the wagyu in different ways.
Seasonal accompaniments include young carrots, maitake mushrooms, roasted chestnuts, and horseradish, adding earthy flavors and textural variety.
The dish is also served with crispy fried cassava, a root vegetable widely enjoyed throughout South America.
With its fluffy interior and delicately crisp exterior, cassava provides a satisfying accompaniment to the steak.
The cassava fries are paired with a sauce made from huacatay, an aromatic herb native to the Andes.
Known for its distinctive fragrance reminiscent of mint, basil, and coriander, huacatay adds a refreshing herbal note that complements the cassava’s subtle natural sweetness.
This signature main course captures the essence of Chef Rafael’s culinary philosophy: the marriage of South American heritage, exceptional Japanese ingredients, and expert charcoal grilling.
Dessert: Banana Leaf Quimbolito & Guava-Yuzu Sorbet
The evening concludes with a traditional Ecuadorian dessert that holds special meaning for Chef Rafael.
Quimbolito is a steamed cake made with corn flour and wrapped in banana leaves, a beloved sweet treat in Ecuadorian households.
For Chef Rafael, the dessert brings back fond childhood memories of his grandmother, who often prepared it for him.
His interpretation preserves the comforting character of the traditional recipe, with a soft, moist texture and delicate corn flavor.
The quimbolito is accompanied by a refreshing sorbet combining tropical guava with Japanese yuzu.
A vibrant passion fruit sauce adds another layer of fruity acidity and tropical sweetness.
The combination of the warm, comforting cake and bright, refreshing fruit flavors creates an elegant conclusion to the meal.
It is a dessert that beautifully connects Chef Rafael’s Ecuadorian roots with the distinctive flavors of Japan.
Exclusive Cocktail Pairings Inspired by Latin America
To complement the six-course menu, Grand Hyatt Tokyo’s hotel sommelier has created two original cocktails inspired by the vibrant drinking culture of Latin America.
Each cocktail has been carefully designed to enhance the flavors of a specific dish, offering an additional dimension to the dining experience.
Raspberry Pisco Sour
A contemporary interpretation of one of South America’s most iconic cocktails, the Raspberry Pisco Sour features pisco, a grape-based spirit closely associated with Peru.
For this special creation, pisco is infused with raspberries, introducing vibrant berry aromas and a delicate fruity sweetness.
Fresh lime provides refreshing acidity, while egg white creates the smooth, silky texture characteristic of a traditional Pisco Sour.
The result is an elegant cocktail balancing bright citrus notes, subtle sweetness, and a luxurious mouthfeel.
Recommended pairing: Rafa-Style Ceviche with Chili and Lime Leche de Tigre.
The cocktail’s lively acidity and fresh fruit character beautifully complement the ceviche’s citrus-forward flavors and delicate seafood.
Shishito Spicy Margarita
The second cocktail is a bold and refreshing interpretation of the classic Margarita.
Jalapeño-infused tequila forms the base, combined with yuzu liqueur and lime juice for a vibrant citrus character.
A grilled shishito pepper adds a smoky aroma, while Japanese shichimi togarashi, a seven-spice chili seasoning, provides an additional layer of heat along the rim of the glass.
The combination creates a cocktail that is simultaneously spicy, aromatic, and refreshing, with a crisp, clean finish.
Recommended pairing: Braised Wagyu Tongue with Salsa Macha.
The cocktail’s citrus acidity and lively spice balance the richness of the slow-braised wagyu tongue, while the smoky and spicy elements echo the complex flavors of the salsa macha.
Meet Chef Rafael Carrera Barragan: A Global Journey of Fire and Flavor
Born in Ecuador, Chef Rafael Carrera Barragan developed an appreciation for cooking at an early age.
Growing up surrounded by family meals and barbecues, he discovered the warmth and sense of community that food can create.
His passion for cooking eventually led him to pursue professional culinary training.
He studied at Le Cordon Bleu in Peru, where he developed skills in French cuisine, pastry, breadmaking, and gastronomy. He also studied food management and gastronomy administration at university in Ecuador.
After gaining experience in hotels and private clubs, Chef Rafael reached a turning point in his career while working at a steakhouse within a JW Marriott hotel in Texas.
There, he became fascinated by wood-fired and charcoal cooking, techniques that reminded him of the family barbecues of his childhood.
He began specializing in the art of controlling fire, perfecting techniques for grilling, smoking, and preparing premium cuts of meat.
In 2016, he moved to Melbourne, Australia, where he joined the acclaimed Rockpool Bar & Grill.
During nearly a decade at the renowned steakhouse, he gained extensive experience in high-volume fine dining, serving approximately 200 to 300 guests each evening.
Working in an environment that welcomed international celebrities and discerning food enthusiasts, he further refined his understanding of ingredient quality, precision, consistency, and exceptional hospitality.
Chef Rafael arrived in Japan for the first time in 2026.
He quickly developed a deep appreciation for the country’s exceptional wagyu, seafood, vegetables, and fruits, as well as Japan’s distinctive culinary philosophy.
He has been particularly inspired by the Japanese appreciation of umami and the respect shown toward culinary traditions from around the world.
Through his new role at The Oak Door, Chef Rafael aims to introduce guests to the extraordinary diversity of Latin American cuisine while showcasing the finest Japanese ingredients through his signature grilling techniques.
“Rafael’s First” marks the beginning of this exciting new chapter.
About The Oak Door at Grand Hyatt Tokyo
Located on the sixth floor of Grand Hyatt Tokyo, The Oak Door is a sophisticated steakhouse known for its premium meats, seasonal ingredients, and dynamic dining atmosphere.
Its signature offerings include the impressive tomahawk steak and carefully selected Japanese wagyu.
Meats are prepared over a charcoal grill and finished in a powerful 900°C broiler oven, a cooking method designed to highlight their natural flavors and rich textures.
The restaurant also offers an award-winning selection of New World wines recognized by Wine Spectator.
Guests can choose from several dining environments, including an elegant main dining room, private dining facilities, a lively bar area, and a spacious open-air terrace.
With the introduction of “Rafael’s First,” The Oak Door adds a new international dimension to its steakhouse experience, celebrating the vibrant culinary traditions of Latin America alongside Japan’s outstanding ingredients.
Rafael’s First — Dining Information
Restaurant: The Oak Door, Grand Hyatt Tokyo
Menu: Rafael’s First
Available from: October 1, 2026
Dinner hours: 6:00 PM – 10:00 PM
Prices: Rafael’s First: JPY 18,700 per person
Rafael’s First with Cocktail Pairings: JPY 20,900 per person
Prices include consumption tax. A 15% service charge applies separately.
Availability: Limited to 10 servings per day.
Reservations: A minimum of four guests per reservation. Advance reservations are required at least 24 hours before dining.
Location: The Oak Door, 6th Floor, Grand Hyatt Tokyo
Address: 6-10-3 Roppongi, Minato-ku, Tokyo 106-0032, Japan
Telephone: +81-3-4333-8784 (Direct)
Online Reservation: https://www.tablecheck.com/en/grand-hyatt-tokyo-oakdoor/reserve/message?partner=jprestaurantnet
Official Website: https://tokyo.grand.hyatt.jp/
Menu items, prices, and availability are subject to change. Please contact the restaurant for the latest information and reservations.
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