Hi Gregg and George, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
We both have worked inside kitchens our whole life. Growing up as kids being around food and being family-oriented inspired us who we are today. As we bonded over the love of food and sharing similar interest, we began to plant our seed of the Yakitori boyz. During the pandemic and hours of sleepless nights, Yakitori boyz started to come to life. We had a lot of time on our hands! Which while being a chef is hard to come by.
Towards the beginning of the summer, George stopped by and opens his trunk and brings in this beautiful ceramic Yakitori grill and begins showing me what our new venture can feel like. I instantly fell in love with Yakitori and Japanese street food. That night we made a dozen dishes combining our knowledge and passion to turn out some thoughtful and delicious, tasty skewers. Currently, our home base is in Wynwood on 25th street in the lot of Bullet Auto Group, who was a huge help in giving us our first steps into a way to evolve. We currently are doing private dinners and events. But you can catch us in Wynwood on 25th street every now and than if you know the right people and keep an eye out on our social media!
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
The road has been fairly smooth, I’d say some turns in the road. Trying to get permits from the town is a hassle. Inspections. And the fighting ourselves as chefs, we work very hard day and night and our minds are always running with new ideas and different ways we can do things.
Appreciate you sharing that. What else should we know about what you do?
We specialize in Yakitori and Japanese street food. Yakitori means a dish of chicken pieces grilled on a skewer. But we are much more than that. We are known for our marinated wagyu beef skewer and our Negima, which is the chicken thigh skewer. Traditional Yakitori is quite simple the charcoal and high quality of the meat is the key to quality Yakitori. What we do is respect the guidelines but elevate every dish we create, using knowledge from the experiences in our past. We like to use a bit more char on our skewers unlike traditional Yakitori, also big bold flavors. Which sets us apart from other people. We are also known for our homemade kimchi and cucumber salad! We also make due with what we have, we only buy local and fresh produce and when a dish runs out that’s it until next time.
Where we are in life is often partly because of others. Who/what else deserves credit for how your story turned out?
Our family always gave us the freedom to do what we love. Raheem Sealey – head chef at KYU miami and chef and owner of drinking pig bbq. Raheem always had our backs, he always encouraged us to do what we love. One of the hardest working chefs I know. Also our very good friends and support team from Bullet Auto group. A group of very talented young entrepreneurs we’ve known for years now allowed us to test run our business and helped support us and our wildest dreams.
- $10 for two skewers
- $10 for two skewers
- $25 bento box
- $5 Yuzu lemonade juice box
- Address: 25th Street Wynwood
- Email: Yakitoriboyz305@yahoo.com
- Instagram: Yakitoriboyz305, @chef_greggmarsi @dassidadon
Anthony Jacquette @iamjacquette