takeaway - from 22th January 2021
Friday and Saturday nights
Pick up from 4.45pm - 9pm
Orders can be placed by email or if you prefer by telephone from 10.00am on the Wednesday before.
How it works
1. Choose your food and drink from the menu below.
2. Decide on the time you want to pick up.
3. Email email@example.com or Call 01273779021. Tell us what you want and when you want it.
4. We will find a suitable pick up slot, tell you how much it is and either take payment over the phone or you can pay by cash or card when you pick up.
5. When the time comes pick your order up from the pick up table at the front of the restaurant.
No Walk Ins,
No orders after 4pm on the day of collection
Yakitori - grilled skewers [2 per portion]
chicken and spring onion - 3.9
chicken thigh - 3.9
chicken wing -3.7
chicken skin - 3.5
chicken meatball -3.9
pork belly -3.9
tomato and bacon -3.5
asparagus and bacon -3.7
quail eggs and bacon - 3.5
shishito peppers -3.5
kara-age Japanese fried chicken - 6.5
Korean chicken wings - 6.5
cauliflower 'Korean style' -5.5
edamame - 3.3
pickles - 3.5
kimchi - 3.5
vine tomato and leaf salad, tamari and bonito flakes- 4.9
grilled cos lettuce salad, caesar, nori - 5.4
tofu and tenderstem broccoli salad, miso sesame dressing-4.9
grilled sweetcorn, miso butter -4.5
aubergine and miso 4.5
plain rice - 3
kimchi fried rice - 4.2
butter garlic rice -3.9
yaki onigiri - 3.5
katsu brioche - 7.5
shio koji chicken breast, hispi, katsu sauce,
Korean chicken burger - 7.5
crispy chilli thigh, kewpie seaweed slaw, pickled cue.
crokke sando - 7.5
sweet potato fritter, cheese, java curry remoulade,
filet 'ooo' fish - 8.5
panko bream fillet, seaweed tartare, pickle cue, emmental,
white chocolate, yuzu and green tea finger - 4.8
Funaguchi - 8
Ramune - 3
Sipsup lemonade - 3
Coke, Diet, sprite, sparkling water 1.75
Frobishers / Fokingtons juice 2.75
Menu subject to daily changes
Please notify of us of any allergies or food intolerance before you order
We are determined to make Bincho Yakitori a fortress against Covid 19.
We will be working on minimum staff levels, testing staff regularly, observing social distancing measures wherever possible. All surfaces will be sanitised constantly and the whole joint bleached daily.