Charcoal-grilled chicken skewers, nose to tail.
What it is
Yakitori is bite-size chicken grilled on skewers over charcoal, seasoned with tare (sweet soy glaze) or simply shio (salt). A skilled grill uses every part — thigh, breast, skin, liver, heart, even the tail.
What it means
Yakitori is the soul of the izakaya evening: smoke, beer, and easy conversation under red lanterns. It's craft disguised as casual — the yakitoriya judges each cut's fat and timing by eye and ear.
Why it's wonderful
Charcoal does the magic: crisp skin, juicy meat, the caramel edge of the tare. Ordering omakase lets the grill walk you nose-to-tail through the bird, one perfect skewer at a time.
What to order
- Momo (thigh), negima (with leek)
- Kawa (crispy skin), tsukune (meatball)
- Shio vs. tare — try both
- Order omakase and pace your drinks
For special diets
Chicken-based; tare often contains mirin/sake (alcohol). For halal, choose certified yakitori or order shio and ask about the glaze.
FAQ
- What is Yakitori?
- Charcoal-grilled chicken skewers, nose to tail.
- Is Yakitori vegetarian, vegan, halal or gluten-free?
- Chicken-based; tare often contains mirin/sake (alcohol). For halal, choose certified yakitori or order shio and ask about the glaze.
Recipes and preparation vary by restaurant, so this is a general guide. If you're ever unsure, please confirm directly with the venue before you order — they'll appreciate the heads-up.
