Walking into a yakitori-ya (yakitori restaurant) is a peak Japan experience. This guide is your ultimate cheat sheet. Use this, and you’ll be ordering like a local in no time.
Before we dive into the different types and how to order, let’s cover the basics. If you’re wondering what exactly is yakitori, our detailed explainer has you covered.
First: The Two Magic Words (Shio or Tare?)
Before we get to the menu, you need to know this. For most skewers, the chef will ask you: “Shio or Tare?”
- Shio (塩): Plain salt. This is for purists who want to taste the natural flavor of the chicken.
- Tare (タレ): A thick, sweet, and savory soy-based sauce. It’s glazed over the skewer as it grills.
Pro-Tip: If you’re not sure, ask for omakase (chef’s recommendation) or go with Tare (Sweet) for fatty cuts (like Momo or Kawa) and Shio (Salt) for lighter cuts and offal like Hatsu or Sunagimo.
Feeling hungry already? Find the best yakitori restaurants near you
Yakitori Menu: Quick Reference Guide
Here is a breakdown of the most common skewers, from beginner-friendly to advanced.
Chicken Thigh
Momo (もも)
The classic. Juicy, tender thigh meat. A must-try.
Recommended (Shio/Tare): Both (Tare is common)
Chicken & Scallion
Negima (ねぎま)
The quintessential skewer. Pieces of thigh (Momo) and leek.
Recommended (Shio/Tare): Both (Tare is common)
Chicken Meatball
Tsukune (つくね)
Minced chicken meatballs, often glazed in tare.
Recommended (Shio/Tare): Tare
Chicken Breast
Mune (むね)
Lean, white breast meat.
Recommended (Shio/Tare): Shio (often with wasabi)
Breast Tenderloin
Sasami (ささみ)
Very lean and tender. Often served with wasabi or plum paste.
Recommended (Shio/Tare): Shio (or with wasabi)
Chicken Wing
Tebasaki (手羽先)
A full, grilled chicken wing on a skewer.
Recommended (Shio/Tare): Shio (for crispy skin)
Chicken Skin
Kawa (かわ)
Grilled chicken skin—smoky, crispy, and chewy.
Recommended (Shio/Tare): Shio (for crispy) or Tare
Chicken Tail / Rump
Bonjiri (ぼんじり)
The “pope’s nose.” Incredibly juicy, fatty, and tender.
Recommended (Shio/Tare): Shio
Chicken Gizzard
Sunagimo (砂肝)
Has a unique, crunchy “snap” texture. Clean, mild flavor.
Recommended (Shio/Tare): Shio
Chicken Heart
Hatsu (ハツ)
A great entry point for offal. Firm, muscular, and rich.
Recommended (Shio/Tare): Shio or Tare
Chicken Liver
Rebā (レバー)
Creamy, rich, and pudding-like when cooked perfectly.
Recommended (Shio/Tare): Tare (to balance flavor)
Chicken Cartilage
Nankotsu (軟骨)
All about the crunch! From the breastbone (yagen) or knee (hiza).
Recommended (Shio/Tare): Shio
“Lantern”
Chōchin (提灯)
For the brave! An unformed egg yolk attached to the oviduct.
Recommended (Shio/Tare): Tare
Chicken Milt
Shirako (白子)
The chicken’s soft roe (sperm sacs). Very soft and creamy.
Recommended (Shio/Tare): Tare or Ponzu
Chicken Comb
Tosaka (トサカ)
The red comb from the chicken’s head. Gelatinous texture.
Recommended (Shio/Tare): Tare
Trachea (Windpipe)
Saezuri (さえずり)
A rare part. A type of cartilage that is crunchy and chewy.
Recommended (Shio/Tare): Shio or Tare
