OperationA Kitchen

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OperationA Kitchen Private Chef & Events Hiring, Make a memorable day of yours
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Asian Inspired Cooking, Using Seasonal Ingredients & Meat Aged By Ourselves
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Birmingham

[Next Direction]All on grill is our current menu but we’ve always been graphing a OperationA that work inside kitchen an...
13/07/2025

[Next Direction]

All on grill is our current menu but we’ve always been graphing a OperationA that work inside kitchen and do menu from stove. More procedures, More flavour, More combinations.

As a record of the progress, experiment from daily will be slowly coming up to page, showing another side of us, without intense and smoky flavour but more refined and detailed.

11/07/2025

As we mentioned, this is our self-made chilli oil. Blended dehydrated chilli, sancho peppercorn and woodland mushroom slowly simmer inside Crispy shallots and garlic and finished with a mixture of 4 types of soy sauce. Left over night in the pan to infused flavour into the oil then jar it up.Perfect for cold plates, finishing, dipping, dressing as long as you want some heat in the food.

Inspired by Oyakodon which is Japanese chicken and egg rice we as well serve an early stage of chicken - Egg in our yaki...
08/07/2025

Inspired by Oyakodon which is Japanese chicken and egg rice we as well serve an early stage of chicken - Egg in our yakitori menu .It’s first soft boiled then marinated in our own tare sauce for 3 days, finish on the grill to give a crispy and springy texture on the white but still jammy in the yolk.

Nothing is more important than knowing how our food is rooted from that’s why we always try to farm our own vegetables. ...
07/07/2025

Nothing is more important than knowing how our food is rooted from that’s why we always try to farm our own vegetables.

Single clove-garlic, happened when nutrition of soil are not enough for them to develop multiple cloves, less intense and never overpowered, used raw on butter, emulsion and sauces.

Good 𝐓𝐄𝐂𝐇𝐍𝐈𝐐𝐔𝐄 , Good 𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓, Good 𝐅𝐎𝐎𝐃 is our 𝐒𝐓𝐀𝐍𝐃𝐀𝐑𝐃.With relaxing & homeliness experience.Book via email, phone ...
05/07/2025

Good 𝐓𝐄𝐂𝐇𝐍𝐈𝐐𝐔𝐄 ,
Good 𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓,
Good 𝐅𝐎𝐎𝐃 is our 𝐒𝐓𝐀𝐍𝐃𝐀𝐑𝐃.
With relaxing & homeliness experience.

Book via email, phone call, Dm and we will be ready to serve you something about us.

We enjoy the progress of making sauces and dips ourselves. It just feel like we are not taking any step less than we sho...
03/07/2025

We enjoy the progress of making sauces and dips ourselves. It just feel like we are not taking any step less than we should .

Crispy Chili Oil, the base of XO Jus and also can as be used widely in daily cooking giving a nice heat with some extra flavour not just boring spicy. And here we made it from stretch, dehydrating bird eye chilli.

What to know what we do? Follow Us and we will post a video couple days later showing the whole process of it.

Yakitori - Started as a street food in Japan and slowly evolved into a tasting experience and that’s what we serve here....
02/07/2025

Yakitori - Started as a street food in Japan and slowly evolved into a tasting experience and that’s what we serve here. The art of butchering chicken into nearly 20 different body parts, serving them individually one by one with refreshing sides and seasonal vegetables.

Straight on grill, brushed with tare sauce made by chicken bones, skin and kombu dashi. Every skewer perform their own characteristics, texture and taste, from light to heavy, tender to firm, all together a well balanced course performed just by the chicken itself.

Bichontan, type of Japanese charcoal you can always trust on, long life, consistent and ash-less, burn with combinations...
30/06/2025

Bichontan, type of Japanese charcoal you can always trust on, long life, consistent and ash-less, burn with combinations of different wood bits infusing all that wood fragrance and smoke gently into the food while maintaining all the moisture and still let the food speak itself.

30/06/2025

Hibachi Grill, the engine, the heart, made with special clay materials which locks in the heat up to 350 degree celsius giving that smoky aroma and colour to the food and my cloth.

29/06/2025

Proudly introducing our current mains on the signature menu, 30 days dry-aged Australian Black Angus ribeye, aged using our home kitchen environment, cooked on the grill, served with XO Jus made by the trims.

Want to have a taste? Give us a call!

Signature Tasting MenuIn our mind, this is the heart of our business, the story of my journey in the industry, using our...
29/06/2025

Signature Tasting Menu

In our mind, this is the heart of our business, the story of my journey in the industry, using our own cured & aged meat cuts, combining culture, method and creativity.

Want to know more about the menu? DM us at anytime!

Yakitori Tasting MenuDuring the process of menu creation, one of our aim is to bring unique cultures that can hardly be ...
29/06/2025

Yakitori Tasting Menu

During the process of menu creation, one of our aim is to bring unique cultures that can hardly be find here and yakitori come out as one of them.

Compared to the creativity of our signature menu, this is the absolute opposite, where we really want to respect the culture of it, using self-made tare, bichontan charcoal, bringing traditional taste from 14350km to here.

DM us to know more about our menu.

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