Yakitori

Yakitori is a Japanese dish consisting of bite-sized pieces of chicken grilled on skewers over charcoal. Its origins trace back to the Edo period, though the modern form—using chicken rather than sparrows or other game—became widespread after World War II. The key ingredients are chicken (various cuts including thigh, breast, skin, and liver) and skewers, typically grilled over binchotan charcoal. Two primary seasonings define the style: *tare* (a sweet soy-based glaze) or simple salt to highlight the meat’s natural flavor.

A great version of yakitori is distinguished by the charcoal’s precise heat, which yields a smoky, caramelized exterior while keeping the interior juicy and tender. Skilled grill masters alternate between multiple skewers and adjust their distance from the coals, often basting with tare repeatedly to build a glossy, umami-rich coating. In Kawagoe, Japan, the venue **Big** has been recognized by food creator **Jana Food Porn** as a notable destination for yakitori, reflecting the dish’s enduring local appeal.

Regional variations exist across Japan. In Nagoya, yakitori might be served with a miso-based sauce, while in Hokkaido, heavier use of garlic or pepper appears. Some regions specialize in particular cuts, such as *tsukune* (chicken meatballs) or *negima* (chicken and scallion skewers). Yakitori is often accompanied by shichimi togarashi (seven-spice blend) and a side of cabbage. Though traditionally a casual izakaya staple, it also appears at specialized *yakitori-ya* restaurants that offer a curated omakase experience.