What is Yakitori? It’s an Art Form.
When you hear Yakitori (焼き鳥), you might think of simple grilled chicken skewers. However, the true yakitori, especially in high-end izakayas (Japanese pubs), is a culinary art form dedicated to precision, ingredients, and the perfect control of fire.
First time at a Yakitori restaurant? Check out our guide on The Ultimate Yakitori Guide: A Tourist’s Menu Glossary to learn all the tips and essential vocabulary.
Yakitori consists of various parts of a chicken, meticulously skewered and grilled, often over charcoal. Among the many types of skewers, perhaps the most famous and sought-after is the “chōchin” (提灯), or “lantern,” known for its unique texture and flavor.
A Refined Craft: From Ingredients to Preparation
Compared to common grilled skewers, high-end yakitori involves a much deeper level of refinement. This dedication is evident in two key areas:
- Strict Ingredient Selection: Only the highest quality chicken is used, with chefs often paying close attention to the source and freshness.
- Meticulous Preparation: Every part of the chicken is carefully prepared and skewered to ensure the best possible taste and texture.
This commitment to quality is what separates premium yakitori from a simple snack.
The Art of Fire: Precision Control Over Charcoal
The mastery of fire (火候, hikagen) is critical in yakitori. Grilling over charcoal is notoriously difficult because the temperature is not uniform across the grill.
This is why the structure of the skewer itself is crucial.
The way the meat is arranged on the skewer is a deliberate skill. A properly constructed skewer ensures that even with the uneven heat of the charcoal, every piece of chicken on that single skewer achieves a consistent level of doneness and a perfect texture, all at the same time. It is this balance of heat and skill that defines masterful yakitori.
