Stick+Fire is an unique designed pop up that focuses on Robata/Yakitori style skewers cooked on a traditional Japanese style Robata Grill. While our influence is Japanese our menu style has some traditional items as well as some local Texas influences. We hope to provide a selection of seasonal local ingredients and traditional Japanese fusion that makes everyone happy!

The Japanese Irori or "Open Hearth" was a wood or and coal burning pit in the center of a traditional Japanese home. It provided warmth, dried clothing, smoked and preserved foods, and was used for cooking during family meals. Our Robata grill uses Binchotan Charcoal the traditional charcoal used for Robata. Binchotan Charcoal Cooks at 1000° to 1600° F much hotter than charcoal used for home grilling searing the meat and vegetable quickly to seal in moisture and flavor. Tare is brushed over the near finished skewers to caramelize and finalize the flavor of the Skewers.

We are a New to San Antonio Family that has dreamed of opening and running a restaurant for our whole lives. Chef Taylor Figueroa went to Culinary School at Oregon Culinary Institute in 2011 and has worked in the restaurant Industry for 13 years. From being chef of great restaurants to operating an amazing bar in Portland Oregon he has loved the Japanese and Asian styles of cooking he has learned over time. After running restaurants for others for the past 13 years The Figueroa Family has decided it was time to do something on their own. The concept was influenced by a Ramen Shop in Bend Oregon that Taylor ran for some time. The charcoal Robata grill was something that was always exciting and fun to do with the ability to cook a wide variety of meats and vegetables on it. After lots of research and practice we have found the best Grill, Charcoal, and Recipes to bring you our interpretation of Japanese influenced Robata Grilling. We hope to be part of Local Fairs, Markets, Events and Pop ups in the San Antonio Texas and Surrounding areas. We also book Private Events and Private Catering. For more info see "Contact" on the menu tab above.