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Yakitori & Kushikatsu Guide
Savory meat skewers grilled over glowing white binchotan charcoal. Found in atmospheric alleyways (yokocho) and casual pubs (izakaya) across Japan, yakitori is the ultimate social dining experience.
Popular Varieties
Negima
Alternating skewers of juicy chicken thigh meat and sweet Japanese scallions (negi).
Tsukune
Tender, seasoned minced chicken meatballs, often served with a raw egg yolk for dipping.
Momo
Simple, tender skewers made entirely of chicken thigh meat.
Kushikatsu
Osaka's crispy specialty of deep-fried, panko-breaded meat and vegetable skewers.
Dining Etiquette & Rules
- You will be asked to choose between two seasonings: 'Shio' (simple mineral salt) or 'Tare' (sweet soy glaze).
- Slide the meat off the skewer using your teeth or chopsticks; do not use the skewer to point or gesture.
- For Osaka Kushikatsu: Never double-dip in the communal sauce tray. Dip your skewer once before taking a bite.
Look for tiny alleyways (like Omoide Yokocho in Tokyo or Pontocho in Kyoto) for the most authentic and atmospheric yakitori grill stalls.