Yakitori is defined by a single ingredient. We took that seriously from the start, building our sourcing around flavour, texture, and the discipline of using the whole bird. After two years of work, we found a way to bring chicken from an Ontario farm just 1.5 hours away. It is always fresh, never frozen, and raised specifically for Momiji.
Proudly Raised in Ontario, for Yakitori
Most restaurants find a supplier and place an order. We set out to find a partner with the land, values, and dedication to raise the chicken we envisioned.
Working closely with the farm, Takuma and Chef Saito incorporated Japanese poultry raising techniques into the process. This included giving the birds more time and space to develop, as well as creating a special diet designed specifically for yakitori.
Raising chickens this way for a single yakitori counter does not make conventional economic sense. But Takuma and Chef Saito’s commitment inspired our farm partner to take on the challenge with the same passion. Together, we developed an exclusive heritage breed found nowhere else, raised in Ontario for yakitori and yakitori only.
Free Range, Rice Fed, Japanese Technique
Working closely with our Ontario farm partner, we incorporated elements of Japanese poultry raising techniques and adapted them for the chicken we wanted to serve at Momiji. This included giving the birds more space and time to develop naturally, along with a special rice based diet created with yakitori in mind.
Every decision, from their environment and growing period to their feed, was made to develop clean, light fat and a texture suited to grilling over binchotan charcoal.
The Right Chicken, Just 1.5 Hours Away
Being close to the farm allowed our team to visit frequently, follow the chickens’ development, and work directly with our farming partner throughout the process.
For a yakitori chef, the craft begins long before the chicken reaches the grill. A deep understanding of how the bird is raised is at the heart of yakitori, shaping every decision that follows.
This is chicken raised for one purpose and cooked with the patience to reveal it. At Momiji, the ingredient comes first, and every skewer is built around what this bird can become over fire.
