THIS IS A very gentle method of cooking over coals, and produces a fantastic smokey flavor. Also, the lovely radiant heat from the coals enables protein based skewers to have a crispy, smokey exterior while preserving a tender product. The grill itself is a fine stainless mesh, which lends itself to delicate skewers being grilled, unlike thicker bar grills which are heavier duty. However, Yakitori grilling is also great for steaks, prawns and fish, and with the addition of vine clippings, red wood or hickory wood chips, grilled meats go to the next level.
Traditionally, the Japanese cook chicken on this grill, and there are Yakitori bars in Japan where the chef prepares all cuts of chicken and cooks right in front of you.
This grill can handle way more than chicken. Imagination is the only limit when it comes to composing a menu for the Yakitori grill. Anything that can be skewered is possible, and there is no crockery or cutlery involved when you throw an event with this theatrical new method of catering.
焼き鳥/やき
とり/ヤキトリ
yakitori
Yakitori service:
Sourdough, olive oil, balsamic sand
oyster, plum, powdered pork rind
local scallop, melons and seaweed
organic chicken, leek, peanut and puffed rice
barramundi, aloe, celery
confit potato, rosemary gel
pumpkin, spice, pumpkin seeds
mozzarella, basil powder, tomato skins
octopus, garlic paste
leek, cashew, toffee
wagyu, egg yolk, crispy caper, pickle gel
suckling pig, foie gras
eggplant with flowers
traditional yakitori chicken
chicken skin chips
kiwi, caramel, verbena
brandy sponge, cocoa, peanut
cheese service
Bouche d’affinois
Talleggio
Saganaki, lemon
St. Agur
Quesa de Valedo
Comte
Victorian Cheddar
