Yakitori is one of the tastiest and most affordable meals in Japan. It consists of succulent pieces of chicken meat served on bamboo skewers, marinated in a savoury barbecue sauce, and grilled over hot charcoal. Many restaurants serve this delicious dish alongside an ice-cold beer. You’ll often find yakitori stands or small eateries set up around busy train stations, especially in popular areas.
Many yakitori stands display a sign with the tori (bird) character, signalling they serve chicken. Most Japanese-style bars, known as izakaya, also offer yakitori on their menu. Izakayas are usually marked with red paper lanterns out the front—but the unmistakable aroma of yakitori cooking over charcoal is often the real giveaway.
Most yakitori stands are fairly basic. You might find yourself sitting on a drink crate or a small stool, often on the street itself. But it’s the fantastic food—not the decor—that truly matters. While there are larger and fancier yakitori restaurants, they don’t necessarily make better food or offer friendlier service. In fact, many of the upscale places don’t use the traditional charcoal grills, which are a key part of what gives yakitori its rich, smoky flavour.
A skewer or two of yakitori and a cold beer is a favourite combination for many people finishing work and grabbing a quick bite before heading home. One of the best spots to experience yakitori is Shinjuku’s Shomben Yokocho, also known (somewhat colourfully) as “Piss Alley.” This narrow laneway is packed with cosy yakitori shops and bustling with character.
Yakitori stands usually sell more than just chicken. You’ll often find other meats on skewers—beef, seafood, or more adventurous options like offal and organ cuts. Vegetarian options are also common, including mushrooms, capsicum, and tofu. Most skewers are dipped in a soy-based tare sauce before being grilled over the coals, creating that irresistible glaze and smoky aroma.
Jidori is also a popular option—it refers to free-range chicken. While jidori meat is slightly tougher and darker than standard chicken, it’s prized for its deeper, richer flavour.
Many people enjoy finishing off their yakitori meal with a comforting bowl of chazuke—a simple, soupy dish of green tea poured over rice. It’s often topped with Japanese pickles, nori (seaweed), wasabi, or mentaiko (pollock roe) to add a burst of savoury flavour to the broth.
Some menu items that you might find at a Yakitori stand include
* yakitori — grilled, skewered chicken pieces
* aigamo — duck
* hasami — alternating pieces of chicken and leek
* hatsu — hearts
* hone tsuki — bones included
* tori kimo yaki — chicken livers and other giblets
* momo(yaki) — chicken legs
* motsu — giblets
* nankotsu — chicken pieces with bone
* shoniku — boneless meat with skin
* sunagimo — gizzards
* suzume — sparrow (or young chicken)
* tan — beef tongue
* tebasaki — chicken wings
* tsukune — chicken meatballs
* ginnan — ginkgo nuts
* negi — leek
* piman — green pepper
* shiitake — Japanese mushrooms
* tamanegi — onion
* tori no kara-age — deep-fried chicken
