BBQ with Japanese sauce
Your Japanese-style barbecue
MARINATE • GRILL • SPRINKLE • TOAST
🥢 I marinate
For exceptional skewers and to add depth even before cooking.
In Japan, marinating is a subtle yet essential art. It infuses without masking, reveals without overpowering.
Tenyo Soy Sauce
Kokonoe Mirin
Mild red Yuzu Kosho
King Jyozo Junmaï cooking sake
- Soy sauces: the foundation of everything. A simple marinade: soy sauce + garlic + sesame oil for beef, chicken, mushrooms...
- Mirin: the sweetness that creates a caramelized crust.Classic yakitori marinade: soy sauce + mirin + cooking sake (1/1/1 ratio) for chicken, tofu.
- Cooking sake: the pros’ secret. It tenderizes the meat and removes strong odors. Combined with sake + soy + mirin, it forms the universal base of Japanese marinades.
- Yuzu kosho: the standout favorite. Quick marinade: yuzu kosho + olive oil + a dash of soy sauce for shrimp, fish, grilled zucchini.
Yakitori sauce
Ponzu Dore Pon with Ciboule 1000 ml
Ume tonkatsu sauce
🔥 I grill
- Yakitori sauce — the essential reference. Brush chicken skewers several times at the end of cooking for a glossy, lacquered glaze.
- Ponzu — the fresh, tangy dip. Serve in a small bowl for dipping beef, shrimp, or grilled vegetable skewers.
- Tare sauce. Brush at the end of cooking on ribeye, pork ribs, or chicken wings for an intense, glossy crust.
- Tonkatsu sauce — the unexpected wildcard. As a dipping sauce for pork skewers or grilled vegetables. Mixed with mayo, it makes a powerful dipping sauce.
🌶️ I sprinkle
A few pinches of Umami-so are enough to transform a dish.
These seasonings are used like grated Parmesan that everyone can sprinkle over their dish, playing on texture, aroma, and surprise.
Umami-so sesame - 70g
Umami-so yuzu - 70g
Umami-so garlic and herbs - 90g
Umami-so curry mix - 90g
- Umami-so Sesame — the BBQ classic. Toasted sesame notes, to sprinkle directly over skewers right off the grill.
- Umami-so Yuzu — surprising freshness. The umami + citrus pairing is typically Japanese. It brings lightness and brightness to grilled foods — perfect for fish and vegetables
- Umami-so Garlic & Herbs — a bridge to French flavors. It evokes familiar flavors while adding umami depth. Ideal for: lamb, pork, potatoes, and grilled vegetables.
- Umami-so Curry Mix — for the adventurous. A spiced, aromatic touch that transforms any skewer into something unexpected. Ideal for: chicken, shrimp, grilled vegetables “exotic BBQ style
Radis daikon fumé Iburi gakko, 240g
🍸 I toast
Because a barbecue is also a moment of sharing... Here are drinks and aperitif pickles selected to accompany grilled foods and enhance their nuances.
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Umeshu — a favorite among beginners.
Serve chilled over ice or with sparkling water as an aperitif. Pairs perfectly with sweet-savory BBQ marinades. - Fresh sake — the authentic choice. Serve chilled in a white wine glass, like a summer evening wine.
