Yakitori Program

Aki's yakitori station on the patio. Late night and weekend programming. Charcoal-grilled skewers, paper-goods service.

What we serve (rotating)

Chicken Thigh + Green Garlic
Octopus + Maitake
Tsukune (chicken meatball — TBD)
Seasonal rotation

Aki

Aki Tanaka, master yakitori chef from Tokyo. The program is his.

Service style

Paper goods (no dishware to wash)
Charcoal grill on the patio
Order at the patio bar
Skewers served on a stick, dipped, eaten standing or at patio tables

Charcoal

Binchotan-grade Japanese charcoal. $75 per 11lb. Low-smoke, high-heat, flavorless. The fat from the meat creates the seasoning, not the charcoal itself.

Equipment

36-inch yakitori grill outside. See Yakitori grill SOP.

Tags: yakitori, aki, patio, late-night, sub-program