Update-date: Feb 06 2024
A beloved dish in Japan, yakitori is prepared by grilling chicken meat and flavoring it with a salt or soy sauce-based condiment. Its widespread popularity has led to numerous specialized yakitori shops across the country. While there are many affordable establishments for a delightful yakitori and sake experience, there are also high-end restaurants in Japan that offer exquisite course meals or wine pairings with yakitori. This article will delve into the unique qualities of Japanese yakitori and provide recommendations for delicious yakitori restaurants.
A beloved dish in Japan, yakitori is prepared by grilling chicken meat and flavoring it with a salt or soy sauce-based condiment. Its widespread popularity has led to numerous specialized yakitori shops across the country. While there are many affordable establishments for a delightful yakitori and sake experience, there are also high-end restaurants in Japan that offer exquisite course meals or wine pairings with yakitori. This article will delve into the unique qualities of Japanese yakitori and provide recommendations for delicious yakitori restaurants.
Why is yakitori a beloved dish in Japan?
If you enjoy pairing your meal with a drink, visiting yakitori restaurants is an absolute must! These establishments, including izakaya (Japanese pubs) and food stalls, are abundant throughout Japan, making them perfect destinations for socializing with friends. They are often reasonably priced, attracting a large and varied customer base and remaining bustling until late at night.
There are two main flavorings for yakitori: a soy sauce-based sweet and savory sauce called "tare," and salt with a sprinkle of black pepper, simply referred to as “shio.” Both of these complement alcoholic beverages exceptionally well.
While grilling chicken meat on bamboo skewers over charcoal may seem simple, becoming a yakitori master requires considerable skill. Skewering the chicken to ensure even and tender cooking and making precise heat adjustments while carefully monitoring the meat's condition are highly challenging tasks. There's a famous saying in Japan, "Three years of skewering, a lifetime of grilling," emphasizing that it takes three years to master the skewering technique and a lifetime to become a seasoned yakitori artisan. This saying perfectly captures the dedication and expertise required for this craft.
While grilling chicken meat on bamboo skewers over charcoal may seem simple, becoming a yakitori master requires considerable skill. Skewering the chicken to ensure even and tender cooking and making precise heat adjustments while carefully monitoring the meat's condition are highly challenging tasks. There's a famous saying in Japan, "Three years of skewering, a lifetime of grilling," emphasizing that it takes three years to master the skewering technique and a lifetime to become a seasoned yakitori artisan. This saying perfectly captures the dedication and expertise required for this craft.
Classic Yakitori Menu Options
Here are some widespread and classic yakitori options you are likely to encounter in a yakitori restaurant.
- Negima
Negima consists of yakitori skewers with alternating pieces of chicken thigh meat and leek. The slow grilling process brings out the natural sweetness of the leek, complementing the chicken thigh meat's umami flavor.
- Tsukune
Tsukune is a type of yakitori made by grinding chicken meat, such as breast or thigh, into meat paste and shaping it into balls or cylindrical shapes. Though chicken meat serves as the base, different restaurants may incorporate additional elements. Some places may add finely crushed cartilage for a unique texture, while others might include chicken skin or onions to enhance the sweetness of the meat and vegetables. Each establishment offers its own distinct flavor.
- Negima
Negima consists of yakitori skewers with alternating pieces of chicken thigh meat and leek. The slow grilling process brings out the natural sweetness of the leek, complementing the chicken thigh meat's umami flavor.
- Tsukune
Tsukune is a type of yakitori made by grinding chicken meat, such as breast or thigh, into meat paste and shaping it into balls or cylindrical shapes. Though chicken meat serves as the base, different restaurants may incorporate additional elements. Some places may add finely crushed cartilage for a unique texture, while others might include chicken skin or onions to enhance the sweetness of the meat and vegetables. Each establishment offers its own distinct flavor.
- Tebasaki
Tebasaki refers to chicken wings. They have a generous amount of fat and are abundant in collagen. They are often seasoned with black pepper, which adds a subtle spiciness that enhances the robust flavor of the meat surrounding the bones.
- Sunagimo
Sunagimo is a yakitori skewer made from grilled chicken gizzards. Gizzards are muscular organs responsible for grinding food with the help of the small stones or shell fragments found inside them. Being primarily composed of muscle, they have minimal odor and a texture that is firm yet tender, making them interesting to eat.
Tebasaki refers to chicken wings. They have a generous amount of fat and are abundant in collagen. They are often seasoned with black pepper, which adds a subtle spiciness that enhances the robust flavor of the meat surrounding the bones.
- Sunagimo
Sunagimo is a yakitori skewer made from grilled chicken gizzards. Gizzards are muscular organs responsible for grinding food with the help of the small stones or shell fragments found inside them. Being primarily composed of muscle, they have minimal odor and a texture that is firm yet tender, making them interesting to eat.
There Are Many Ways to Enjoy Yakitori
One of the reasons why yakitori restaurants are popular in Japan is because you can order exactly according to your preferences and desired quantity. For example, you can choose your favorite cuts of chicken starting from just 1 or 2 skewers, as well as your preferred seasoning, such as shio or tare.
You can also order two skewers each of five different cuts, season one with shio and the other with tare, and share them with friends. If you come to a yakitori restaurant after having dinner at another place, how about ordering two refreshing shio negima skewers and some sake?
You can also order two skewers each of five different cuts, season one with shio and the other with tare, and share them with friends. If you come to a yakitori restaurant after having dinner at another place, how about ordering two refreshing shio negima skewers and some sake?
While there are many affordable yakitori places, Japan also has many high-end yakitori restaurants. These exclusive venues use high-quality charcoal and branded chicken from various regions in Japan, resulting in deliciously crisp chicken skin and juicy chicken meat.
With these high-end establishments, you can enjoy yakitori in a different ambiance than traditional izakaya, such as restaurants with beautiful night views or tranquil settings with jazz music playing in the background.
When you visit Japan, you should try both the low-cost, everyday yakitori and the high-end yakitori to experience the contrast in flavors and dining experiences.
With these high-end establishments, you can enjoy yakitori in a different ambiance than traditional izakaya, such as restaurants with beautiful night views or tranquil settings with jazz music playing in the background.
When you visit Japan, you should try both the low-cost, everyday yakitori and the high-end yakitori to experience the contrast in flavors and dining experiences.
Recommended Yakitori Restaurants
Next, here are some recommended restaurants where you can enjoy mouthwateringly delicious yakitori!
Izakaya Tarochan (Nihombashi)
[Izakaya Tarochan] is a cozy location with a casual atmosphere where you can enjoy yakitori at an affordable price. It's a great place not only for starting a night of drinking and fun, but also to drop by for a second round.
You can order yakitori starting from one skewer, with options such as Torimomo (chicken thigh), Negima, and Sunagimo all priced at 150 JPY. They also offer classic and reasonably priced izakaya dishes: soy sauce-flavored Deep-Fried Chicken for 380 JPY, Edamame (boiled green soybeans) for 280 JPY, and Sashimi starting from 580 JPY.
You can order yakitori starting from one skewer, with options such as Torimomo (chicken thigh), Negima, and Sunagimo all priced at 150 JPY. They also offer classic and reasonably priced izakaya dishes: soy sauce-flavored Deep-Fried Chicken for 380 JPY, Edamame (boiled green soybeans) for 280 JPY, and Sashimi starting from 580 JPY.
One of the distinctive features of [Izakaya Tarochan] is its early opening hours. From Tuesday to Friday, they open at 3 PM, and on weekends at 10 AM.
The restaurant is located in the Nippombashi area of Osaka, known for its concentration of electronics retailers and anime-related shops. It's a great idea to taste their yakitori and the owner's recommended local sake after shopping in the area!
The restaurant is located in the Nippombashi area of Osaka, known for its concentration of electronics retailers and anime-related shops. It's a great idea to taste their yakitori and the owner's recommended local sake after shopping in the area!
Izakaya Tarochan
Open: [Tuesday - Friday] Dinner 3:00 pm - 11:00 pm (L.O. 10:30 pm) [Saturday, Sunday, National Holidays] 10:00 am - 11:00 pm (L.O. 10:30 pm)
Closed: Monday
Average price: [Dinner] 2,000 JPY
Access: 3 minutes walk from Exit 2 of Nippombashi Station on the Osaka Metro Sakaisuji Line
Address: 1F, Adeu Sennichimae Nibankan, 1-1-10, Sennichimae, Chuo-ku, Osaka-shi, Osaka Map
More Details Reservation
Closed: Monday
Average price: [Dinner] 2,000 JPY
Access: 3 minutes walk from Exit 2 of Nippombashi Station on the Osaka Metro Sakaisuji Line
Address: 1F, Adeu Sennichimae Nibankan, 1-1-10, Sennichimae, Chuo-ku, Osaka-shi, Osaka Map
More Details Reservation
Sumiyakitori Sato (Hosui Susukino)
[Sumiyakitori Sato] makes it a point to use locally sourced branded chicken when they're at their peak deliciousness, including the rare "Otaru Jidori." Located in the bustling Susukino district of Sapporo, Hokkaido, this restaurant is committed to freshness, to the extent that they never freeze their chicken. Their chicken tenders and livers are skewered and grilled only upon receiving an order, ensuring the freshest dishes.
If you’re going to enjoy yakitori in Hokkaido, make sure to try the Otaru Jidori. This particular breed of chicken has adapted to the climate and environment of Otaru, resulting in a delightful texture, rich flavor, and minimal odor and impurities.
For a truly unique dining experience highlighting seasonal flavors, their [Special Plan] comprising 13 dishes (7,000 JPY, plus a 10% service charge per person) comes recommended. This course allows you to savor and compare the distinct flavors of both Otaru Jidori and other premium chicken varieties.
For a truly unique dining experience highlighting seasonal flavors, their [Special Plan] comprising 13 dishes (7,000 JPY, plus a 10% service charge per person) comes recommended. This course allows you to savor and compare the distinct flavors of both Otaru Jidori and other premium chicken varieties.
Sumiyakitori Sato
Open: [Weekdays, Saturday, National Holidays, Day before National Holidays] Dinner 5:00 pm - 11:00 pm [Reservation required] Last Entry for Course Menu 9:00 pm
Closed: Irregular
Average price: [Dinner] 7,500 JPY
Access: About 10 seconds walk from Hosui-Susukino Station on the Subway Toho Line. Go out from Exit 1, it is located on the 2nd floor of the building right in front
Address: 2F, SB41 Bldg., 1-5-2, Minami-shijo Nishi, Chuo-ku, Sapporo-shi, Hokkaido Map
More Details Reservation
Closed: Irregular
Average price: [Dinner] 7,500 JPY
Access: About 10 seconds walk from Hosui-Susukino Station on the Subway Toho Line. Go out from Exit 1, it is located on the 2nd floor of the building right in front
Address: 2F, SB41 Bldg., 1-5-2, Minami-shijo Nishi, Chuo-ku, Sapporo-shi, Hokkaido Map
More Details Reservation
Yakitori Hirano (Shimbashi)
[Yakitori Hirano] is renowned for their expertise in grilling yakitori using the traditional “kinka tsuyobi” method, which involves cooking the skewers over high heat at a very close proximity to the heat source. They exclusively use Kishu Binchotan charcoal, known throughout the world for its exceptional heat and long-lasting burn. This intense heat ensures the yakitori stays moist, resulting in a crispy exterior and a juicy, succulent interior. The chicken used in their yakitori is carefully sourced from select farms to guarantee quality.
By the way, the recipe for the tare from [Yakitori Hirano] has been passed down for generations over half a century. This unique sauce imparts a delightful fermented aroma and enriches the yakitori with a succulent umami taste, making you want to eat more.
By the way, the recipe for the tare from [Yakitori Hirano] has been passed down for generations over half a century. This unique sauce imparts a delightful fermented aroma and enriches the yakitori with a succulent umami taste, making you want to eat more.
At [Yakitori Hirano], you can enjoy high-quality yakitori in a refined atmosphere, such as the Chef's Omakase Course (8,800 JPY) that combines yakitori and Japanese cuisine, as well as the Course Paired with Wine (15,800 JPY). Visiting this restaurant will surely change your world if you think of yakitori as simply grilled chicken.
Yakitori Hirano
Open: [Weekdays, Saturday] 4:00 pm - 11:00 pm
Closed: Sunday, National Holidays
Average price: [Dinner] 15,000 JPY
Access: 5-minute walk from Shimbashi Station on the Ginza Line, 6-minute walk from JR Shimbashi Station, 6-minute walk from Higashi-Ginza Station on the Hibiya Line
Address: 1F, Zenkoku Nenryokaikan, 8-12-15, Ginza, Chuo-ku, Tokyo Map
More Details Reservation
Closed: Sunday, National Holidays
Average price: [Dinner] 15,000 JPY
Access: 5-minute walk from Shimbashi Station on the Ginza Line, 6-minute walk from JR Shimbashi Station, 6-minute walk from Higashi-Ginza Station on the Hibiya Line
Address: 1F, Zenkoku Nenryokaikan, 8-12-15, Ginza, Chuo-ku, Tokyo Map
Despite its apparent simplicity, yakitori is a dish that demands skilled techniques. With many yakitori restaurants scattered throughout Japan, use yakitori as a way to try the branded chickens unique to each region you visit. By exploring different establishments, you'll have the opportunity to immerse yourself in the captivating world of yakitori.
Disclaimer: All information is accurate at time of publication.
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