Soft and juicy minced chicken, coated in sweet sauce. It sometimes comes with egg yolk to dip in.
Small pieces of breast meat, usually topped with wasabi to refresh your palate. Since it’s the least fatty part of the chicken, sasami is usually served medium rare to prevent it from tasting dry and tough.
closest meat to the bone it has rich flavours, making it a popular item. Don’t leave a morsel behind – you’ll love the crispy skin and the tender, juicy flesh inside.
Crispy and lightly charred on the surface, the liver’s rich, smooth texture is what foodies relish. Unlike beef or pork, chicken liver is lighter in taste and goes well with wine.
The fail-proof combination in a yakitori skewer, and the most popular order as well. The grilled leek is crunchy and full of flavour and perfectly matches the juiciness of the meat, which is usually thigh or breast.
This is basically skin from the neck. It’s chewy, crunchy but also fatty at the same time – extremely addictive.
Sure, this sounds like a challenge, and the hanging ovary (egg yolk) might shock you. But it’s delicious: the creamy, runny yolk; the smoky, crunchy fallopian tube; all brought together with a sweet soy glaze
The gizzard has a surrounding double muscle that is odourless and has a pleasant, crisp texture. It’s usually seasoned with salt.
How to enjoy your yakitori
Whether you’re enjoying yakitori in an izakaya or a restaurant, it’s all very simple and casual. Skewers are served one by one when ready. You pick them up, place them on the plate in front of you, and enjoy them with salt or spices (sansho pepper or chilli spice mix). When you’re done, place the empty skewers in the tall cup, which is usually to your right.