Long Beach duo Allison and Vasili Tavernakis have turned a mobile pop-up called Three Pigs into a Southern California destination, blending traditional Japanese yakitori with seasonal, chef-driven menus. Operating out of locations as varied as donut shop parking lots and garden nurseries, the pair serve skewers and innovative dishes from a binchotan grill, creating intimate dining experiences that rival permanent restaurants.

From a Torrance restaurant to a friend's downtown Long Beach space: the origin of Three Pigs

According to the source report, the Tavernakises met while working at a restaurant in Torrance — Allison in front of house, Vasili in the kitchen. Late nights at Japanese izakayas sparked Vasili's passion for yakitori, and during the pandemic lockdown he began experimenting with techniques at home, honing recipes that recalled the camaraderie of those after-work meals. For Allison, a Japanese American, the flavors evoked family memories and cultural traditions.

The first public pop-up, held in a friend's space in downtown Long Beach, sold out entirely, demonstrating the power of word-of-mouth and community support. As the report details, that success propelled the duo to seek new venues and collaborations, from street fairs to a donut shop parking lot, each pop-up building on the last.

Ayu fish on an irori grill: a technique rarely seen in Southern California

A recent trip to Japan inspired Vasili to construct an irori-style grill, a traditional Japanese hearth. The source describes how he now serves whole ayu fish skewered around a charcoal core — a technique almost unheard of in Southern California pop-ups or permanent restaurants. This commitment to authenticity, the report says, sets Three Pigs apart from the region's many dining concepts.

The binchotan grill itself is a centerpiece, producing the signature aroma of sweet tare sauce mingling with charred meat. The report notes that the sound and smell instantly transport diners to a South Bay yakitori joint, but the dishes are uniquely Three Pigs' own.

Strawberry ponzu, hojicha panna cotta: how seasonal creativity drives the menu

The menu constantly evolves, the report notes, with limited-time creations such as a slow-braised pork belly don topped with a soft boiled egg, daikon and bok choy sprouts, or a yuzu-scented whipped tofu with charred broccolini. skewers remain a staple – a beef kushiyaki brushed with wasabi is a regular offering.

One memorable event at a Santa Monica nursery combined an ikebana flower arranging workshop with a tasting menu sourced from the local farmers market. According to the source, dishes included hamachi crudo bathed in strawberry ponzu, spiny lobster finished with caviar and white miso beurre monté, and a hojicha panna cotta paired with a dehydrated black sesame cake. Each plate, the report says, is presented on bamboo, reinforcing the feeling of a full-service restaurant despite the pop-up setting.

Without a permanent address: the challenges of scaling Three Pigs

Three Pigs' success raises questions about sustainability. As the source points out, the pop-up remains "free of its financial constraints" of a permanent restaurant — the duo can experiment without the overhead of a fixed lease. However, the report leaves unexplored how the model will fare amid rising food costs, regulatory hurdles for mobile kitchens, and the logistical strain of constant travel.

The source also does not address whether the Tavernakises will eventually seek a brick-and-mortar location or continue to expand the pop-up circuit. For now, Three Pigs thrives on word-of-mouth and community, but the open question is how long that momentum can last without a permanent home.