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 wh
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.
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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
