夜焼き

2026.02.07

セット

A set plate with edamame, onigiri, pickles, potato salad, soup, and two skewers. After being served feel free to order any other skewers you see below or on the hanging board.

枝豆

boiled young soybeans, salt

おにぎり

rice ball, chicken breast, ginger, tamari, furikake

浅漬け

cucumber, salt

ポテトサラダ

potato, carrot, onion, cucumber, corn, mayo

チキンブロス

chicken bones, kelp, bonito, daikon

ささみ

tender, sake, salt, wasabi

胸

breast, yuzu kosho

串焼き

Various types of skewers with limited amounts, click on the name to go to a page with more detail. When ordering check the board to see if they are still available. Shichimi, yuzu kosho, and lemon are available as toppings.

しし唐

shishitou pepper, tare

エリンギ

king oyster mushroom, miso dengaku

なす

eggplant, tare, ginger

ねぎま

thigh, scallion, tare

つくね

meatball, tare

手羽元レッグ

drumette, leg, tare

手羽中

wing, tare

おびそり

inner thigh, oyster, sake, salt

ふりそで

shoulder, sake, salt

ハラミ

belly, sake, salt

皮

skin, sake, salt

ぼんじり

tail, sake, salt

せせり

neck, tare

軟骨

cartilage, tare

砂肝

gizzard, sake, salt

ハツ

heart, sake, salt

レバー

liver, tare
Person grilling skewers A hoodie on a coat hook with a picture of Mt. Fuji A small toy chicken sits on a shelf next to some books A man cooks on a grill while a sign directs guests to a detailed menu Breast and tender skewers along with onigiri, edamame, pickles and potato salad on a plate A vintage map of Tokyo on a wall along with some sings and a fortune Japanese fans rest against a window and used sake bottles site on a shelf above A man and woman smiling holding cups of soup Bottles of Japanese whisky and sake site on shelves along a plywood wall A man sprays sake into his mouth A man and small child grill skewers together A man relaxes in the background while skewers cook on the grill in the foreground

Notes

I decided to shift the format a decent amount this time around. Rather than serve a course of 7 to 8 skewers, plus the otoshi to start off. I made it a set plate which had edamame, onigiri, pickles, potato salad, soup, one breast skewer and one tender skewer. After everyone was served I let them know the rest of the menu was open for ordering. The benefit of doing it this way was that I didn't need to guarantee there were 12 skewers available of everything, only the breast and tender. The downside is that the ordering was frequent and a little hard to keep up with. I'll have to consider the plan for the next event.

Another change I made was serving a simple chicken broth up front rather than having to remember to serve soup, noodles or congee part of the way thru the evening. This was definitely an improvement and I'll probably stick with this.

Menu wise the only real change up was rather than doing onigiri with only furikake I made a filling with some low temp breast meat that was marinated in tamari, ginger and scallions. I quite liked it and will probably keep this item for the next event.

Regarding prep I started setup on Thursday night which helped Friday night not go as late and meant that on Saturday I was just on time for everyone showing up at 3pm. Still it was tight and I don't think I'll do 3pm starts anymore, I need the extra hour to two to get things in place and ideally cook some food beforehand for my wife and I, as well as to take photos of the food.

Costs

In the interests of transparency and to disuade myself from trying to open a restaurant, I figured I'd tally up the costs for me to put on an event. The labor costs use the MIT living wage calculator for a single person without a child in Multnomah county. That number is $26.84 per hour. These costs leave out some obvious things that are required to run a restaurant (rent, decoration, equipment, etc.) so it's just intended to give an idea of the general recurring costs if this were to be an official pop up.

Ingredients

Two Chickens$36.19
Charcoal$15.00
Kurobuta Sausage$10.00
Chicken Thighs$7.39
Green Onions$7.00
Edamame$3.59
Chicken Gizzrds/Hearts$2.90
Cucumbers$2.89
Russet Potatoes$2.57
Rice$2.38
Shishito Peppers$2.34
217 Skewers$2.17
King Oyster Mushrooms$2.11
Mirin$1.72
Lemon$1.29
Sake$1.27
Eggplant$1.02
Furikake$1.00
Soy Sauce$0.94
Katsuobushi$0.75
Daikon$0.53
Yuzu Kosho$0.50
Konbu$0.50
Ginger$0.40
Carrots$0.27
Wasabi$0.25
Egg$0.20
Corn$0.20
Miso$0.20
Salt$0.10
Brown Sugar$0.10
Total$107.77

Labor

9 hrs food prep$241.56
3 hrs setup$80.52
3 hrs cooking/hosting$80.52
4 hrs cleanup$107.36
Total$509.96

Per guest

Costs$617.73
Guests11
Workers2
Cost per person$47.52

I've included my wife and I as we make a portion of the food for ourselves as well. I made 217 skewers this time which gives an average of just over 16 skewers per person (most people didn't eat that as we had leftovers). Would you pay $47 for the set plate and 16 total skewers? I think not. :) Seems like I need to get faster at my food prep!