We’re spoilt for choice when it comes to yakitori skewers, but Yakitori Yatagarasu has stepped up the game by using all parts of the chicken. It’s nose-to-tail dining in a manner of speaking, but one that has been long respected by traditional Japanese chefs before nose-to-tail practices swarmed all trendy restaurants. Get as many sticks of tail ($2.50) you can muster – they tend to sell out early of the more popular yakitori skewers. Some might flinch knowing that just the one skewer is proudly jutted through the rear ends of six chickens, but this is a definite highlight.
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