YAKITORI GUY
First Seating
5pm - 7:30pm
Second Seating
8pm - 10:30pm
1 - Sasami Wasabi Ume - Tenders with ume and wasabi topping
2 - Neck Shoulder Butt- Tare with Karashi Mustard
3 - Roppongi Hatsu -Tare with Shichimi
4 - Negima - Thigh with Skin and Tokyo Negi in Tare
5 - Zucchini - Brushed in Chicken Oil, Layu Chili Crisp
6 - Scallop - Shio Koji Lemon
7 - Short Rib - Black Pepper Sesame Oil
8 - Tender AF - Thigh Oyster, Inner Thigh, Tail, Squid Ink Salt Lime
9 - Knee Cartilage Lollipop - Fatty Thigh, Cartilage, Tare Yuzu Kosho
10 - Skin Mizuna Salad - Hawaiian Sea Salt Lemon Ponzu
11 - ShisoMaki - Thigh trimmings Shiso wrap, Ume Paste, Dried Anchovies
12 - Wings - Split Wings lemon
13 - Yakionigiri Soup - Grilled Riceball in Chicken and Dashi broth, Umeboshi, Bonito Flake, Shiso, Yuzu
14 - Strawberry Matcha Truffle - Chocolate, Matcha Powder Strawberry Dust
14 course
NOV 14(SUN)
YAKITORI GUY
"I'm cooking up a 14 course omakase pop-up dinner at Kensho Ryokan, an upcoming Japanese inn inspired hotel and restaurant in Downtown LA Arts District. During the 2.5 hour intimate 10 person dinner, you will experience a variety of Yakitori grilled chicken skewers along with vegetable, seafood, and meat dishes. Each Yakitori is made using whole organic chicken broken down and skewered freshly the day of the dinner. The skewers are meticulously grilled over imported Binchotan charcoal. I will explain each dish as they are served to provide an informational Yakitori full bird experience. Sake to pair with Yakitori by Kanpai Kerry of world sake imports is available. Dinner concludes with a Yakionigiri chicken soup shime and dessert by Gemma Matsuyama Yamada. I'm looking forward to seeing the LA Yakigang there! - Yakitoriguy
OUR SAFER FAIR PLAN:
Vaccination or proof of negative test is required to attend, it is not required that attendees wear masks indoors with vaccination status. If you are feeling sick or were recently exposed to someone with COVID-19, please stay home.