Sake & Skewers: The Evolution of Beyond Yakitori

One of the frequent misconceptions people have about restaurants is that their identity and offerings rarely change – like your reliable neighborhood spot that’s been serving the exact same dishes for as long as you’ve been going there. But times are changing and if you look at restaurants (especially in Beijing), this couldn’t be farther from reality. From my experience in Beijing over the past decade, restaurants are constantly adapting to the market, trying to keep up with this crazy fast-paced F&B scene and the even faster changing technological developments (win for WeChat!). In order for restaurants to stay “fresh” and stay on people’s radar restaurants are hustling. Whether restaurants are updating their menus regularly or renovating their interior, these efforts are no small feat.

Beyond Yakitori is a classic example of a restaurant that has continued to change and evolve since it first opened 2016. I was first introduced to Beyond Yakitori shortly before they officially opened to the public, and even in the very beginning, it showed a lot of promise. A few of their stand-out dishes, notably their signature Beyond Scotch Egg alongside their range of succulent chicken skewers from the thigh, wing, neck, and Tsukune Meatball were exceptional and left a lasting impression. But that first impression is not the whole story.

“For us, yakitori perfection isn’t about flying in a pair of 200kg grills on first-class tickets from Tokyo, nor is it about sourcing the most expensive Binchotan charcoal to grill with. It’s about putting all our effort and dedication into every single mouthful we make. One perfect skewer at a time. From our coals to you, with love.” – Beyond Yakitori 

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