03/05/2023
How it started Vs How it's going
We began our journey in 2020 when we started making our first yakitori skewers and serving them to the public at our local jumble trail. We didn't really know what we were doing too much at the time. One thing we did get right was the tare. All we had was a tepenyaki grill and a lot of patience.
Since then, we've taken the time to learn and understand the art behind the perfect tasting skewer. We've learned how important the grill is and coal management too as well as the way you cut the chicken. It's a delicate art that takes up hours, days and months of your life and you'll never be fully satisfied with it.
I'm incredibly proud to see how far we've come and to see my cousins grow during that time too. These are shared experiences that we'll each live with for years to come.
