Just received my new yakitori box that was designed by my good friend at Alida restaurant design. Utilizing concepts for portable grilling and giving him proper measurements he and his team in LA and Singapore come up with this NSF approved stainless steel portable box that is ready for any catered event as well as any challenges that might arise with them, like stairs, narrow passageways, or small spaces. I’m super excited to fire up the coals and throw some sticks down and see how it performs, but first a couple other adjustments need to be made. See most yakitori boxes are lined with cement to insulate them, this not only protects the stainless from expanding which can also cause the metal to warp, but it forces the direction of the fire up into the food. So stay tune to see the finished product.
Author Archives: umamikushi1
It’s been 2 years since partnering with Tin Umbrella and delivering my 1st order of beef curry bread, and i’m pleased to say we are still going strong to the tune of our umami curry bread is now available at 7 seattle area coffee shops and slowing gaining more fans. So, be on the look for these treats at a local coffee house near you. thanks for all the love and positive feedback.
On Saturday April 19th starting at 8pm, Umami Kushi will be at Sake Nomi for a night of cultural building. The lineup will include live Irish music, yakitori specialties such as hearts cured in koji, wagyu beef with yuzu kosho, and of the show stopper Sake, with one of my new favorites “Fukugao” a well balanced sake that has been aged in whiskey barrels. So stop by and remember “it’s in the fire”!
On cold days like these tell me what’s better than hoovering over a yakitori grill having a couple of chicken skewers and some whiskey? Saturday Dec 7th from 8pm one of the cities best and definetly most unique street food carts Umami Kushi will be in front of Liberty Bar on capitol hill serving Yakitori. So as you make your way to your shopping destination or make Liberty Bar you destination please pick up some yakitori to enjoy. Ja-Mata
Curry pan is a savory japanese pastry with a beef curry filling usually eating as an on the go snack. In japan this snack can be found in bakeries and convenience stores all over the island. Though morning time is the best way to enjoy the freshness of the bread as well as your best chance to get your hands on them, they are equally as good in the afternoon if available. Here in Seattle I have decided to make this tasty treat not only for myself, but offer it at my yakitori events which are great for the passers who want something filling and easy to get down on their foot travels to there destinations.
Tsukune one of the traditional yakitori items is a combination of chicken breast, thigh meat, and soft bone tissue all ground and mixed together. Known as a favorite among yakitori lovers all over the world, it is often served with an egg yolk that gives it a rich and creamyness which compliments the texture of both the soft bone tissue and the firm breast meat. Tsukune embodies a yakitori-ya’s resourcefullness and the chefs ability to utilize all parts of the bird with with love. Umami Kushi will be serving this tasty item at Sake Nomi on Saturday October 26th from 8 pm til midnight. So come by have a beer or sake and enjoy some delicious yakitori.
Please come out and show your support for the Japanese community as we celebrate Nihonmachi nite in the historical international district of Seattle. First time Umami Kushi will be offering yakitori at a Seattle street festival this is something we are extremelly thrilled to have the opportunity to do. If you are able please stop by and say hello.
Having return from enjoying my short time in Japan, It is now time to get into the summer in Seattle, and that can only mean yakitori. So I’m excited to partner up with Peyrassol café in south port at Gene Colon beach park to bring Umami Kushi and it’s yakitori cooking to the Renton area. Being able to offer Yakitori in south Seattle will give people a great opportunity to experience traditional Japanese grilling a great setting. This event will start on Monday July 22nd and run every Monday from 5-9pm for four weeks. so if your in the neighborhood please stop by and yakitori it up.
Today at 5pm Umami Kushi will be at Sake Nomi for the introduction of Yamahai Sake. This junmai ginjo from Japan is specifically designed to pair with the the grilled american grown grass feed beef. As part of this introduction there will be a special beef skewer, and rice cured pork loin. See ya there
The Christmas season is here and though it holds different meanings and feeling to us all, our common ground comes in the form of food and the spirits that surround it. I’m always reminded of what place yakitori has in my life and the survival of those who mastered it. For me it is the food of the people for those who were in the toughest of times having little on their voyage eat, but only the resources that nature could provide and the knowledge of how to survive from them. Hunting with the weapons carved from trees and utilizing those same weapons to create a fire served as both a source of cooking as well as providing a shelter of warmth, but it is the reservation of the cooked wood that ash gave way to coals which were discovered could extend the life of the fire and generate and greater source of heat also build the foudation of flavor. These Practices still continue today though they have been refined to some extent Yakitori has re-devoloped itself into a global food which still speaks to the people, their hearts, their health, and their souls. On Dec 7th from 7-9pm make your RSVP for “Yakitori the food of the people” at Sake Nomi 76 washington st in the square for the anual holiday party with Umami Kushi.