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Pickled in yuzu, red wine vinegar, sesame oil.
Black sesame, maple, white miso.
Seared and served with natto butter sauce.
Grilled with red miso.
Tamari caramel, tamari corn butter.
Grilled with tare.
Steamed with seaweed and maple syrup.
Grilled with red chili miso.
5 skewers seasoned with just sea salt. The focus is on textures and subtle differences of flavor.
5 skewers of traditional yakitori flavors of tamari, sake, and mirin.
6 skewers total, 3 with just salt and 3 with tare. A showcase of how our sauce can bring out the flavors of chicken rather than hide them.
4 skewers with different sauces on breast meat plum, miso, yuzu kosho, tare.
3 types of hand-ground chicken meatballs yuzu, tare, and sesame mustard.
10 of the chef's favorite skewers.
Meaty and slightly sweet.
Grilled with tare, topped whit shiso and shichimi.
White and black pepper.
Texas wagyu, fatty and chewy.
Menu for Momo Yakitori provided by Allmenus.com
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