Sam and Sally Hooper have now paired up with former All Black Andy Ellis to open Christchurch's only Yakitori Bar. There is no shortage of homework that’s been done in the several years leading up to Bar Yokus opening with Sam and Sally having had several trips to Japan themselves and sourcing a Japanese chef with 30 years experience in both yakitori and sushi.
The main focus at Bar Yoku is Yakitori (yaki = grill/burn, and tori = bird) or "grilled Chicken”, but the simple name doesn’t begin to describe the variety, complexity, and deep cultural significance of Japan’s favourite grilled meat. These small but elegant skewers (chicken, usually, but we have other meats and vegetables, too) are the epitome of Japanese barbecue, and some of the best in Asian fast food.
They purchase whole Bostock organic chooks and butcher them into 12 different skewers from the humble chicken breast (MUNE) to the delicate chicken heart (KOKORO). We lease very little behind, what we do have left gets made into organic chicken broth.
We also specialise in Wagyu beef which is sourced locally from Waitaha Wagyu who has been given the seal of approval by the Japanese Wagyu beef Association.
Yakitori parlors dot Japan’s gastronomic landscape, ranging from noisy holes-in-the-wall where commuters can grab a quick snack and a few beers and Sakes before embarking on the long trip home, to local neighbourhood hangouts where local singles might go for dinner several times a week.
At Bar Yoku, we want encourage people to come eat, drink, socialise, relax and enjoy our true Izakaya atmosphere.