ON 12 June, the FYN Group revives its yakitori brand, Stickman, for a winter-long collaboration with Sushiya at Time Out Market. The partnership will add new flavours and warmth to one of the market’s most popular counters. The Japanese skewer concept will run alongside the Sushiya counter.
Born in 2020 as a yakitori bar, Stickman pivoted through the pandemic into a delivery kitchen and has resurfaced occasionally for pop ups and limited events. FYN Group founder Peter Tempelhoff fondly recalls it as “one of the most exciting brands that never quite was”. This winter it takes its place beside Sushiya at Time Out Market.
“Time Out Market felt like the right place to bring Stickman back, and pairing it with Sushiya for the winter just made sense,” says Tempelhoff. “Sushi and yakitori sit so naturally together, and putting them side by side gives our guests the best of both.”
Sushiya has built its reputation on precise, Edo-style sushi using local fish and vegetables. Stickman brings a counterweight for the winter: skewers cooked over binchotan, the dense Japanese charcoal that burns hot and clean and gives yakitori its signature char.
Drawing on the FYN Group’s long affinity with Japanese cooking, it carries a cornerstone of Japanese street food, grilled in tiny izakayas and along the lantern-lit alleys of Tokyo, to the V&A Waterfront.
“Yakitori is one of my favourite Japanese street foods, cooked simply over charcoal and built on high-quality produce,” says Ashley Moss, the group’s culinary director, adding, “Cooking over coals, the warmth of live fire, naturally suits the season perfectly.”
Diners can expect Stickman’s yakitori served as sets of two skewers, spanning free-range chicken in its various cuts, Wagyu beef, and Cape fish, as well as a vegetable option, with Japanese rice bowls to round out a hearty meal. Sushiya’s menu continues as customers know it, with hand rolls and inside-out rolls alongside omakase platters and sashimi.
