Yakitori
Tokyo, Japan
Yakitori is chicken grilled over charcoal on skewers, with different parts of the bird prepared individually and seasoned either with salt or a sweet-savory tare sauce. Beyond the familiar breast and thigh, traditional yakitori shops may serve less common cuts, making the experience much broader than simply eating grilled chicken.
In Tokyo, yakitori is closely associated with small counters, izakaya and informal evening meals. The cooking happens directly over the grill, and the aroma of charcoal is an important part of the experience. Ordering several skewers allows you to compare different cuts and seasonings without committing to a large meal.
Why locals eat it
Yakitori became deeply connected with Japan's urban drinking and dining culture, particularly through small izakaya and specialist grill shops. Tokyo's compact yakitori counters are a classic example of the city's preference for specialized, focused food experiences.
Local tip
Start with a familiar cut such as thigh before experimenting with less familiar parts. If you're unsure whether you prefer salt or tare, try the same cut prepared both ways.
Typically made with
chicken, tare sauce, salt, leek. Recipes vary — always check with the vendor if you have allergies.