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Yakitori 101: Your Guide to Japan’s Grilled Chicken Skewers
Learn everything you need to know about yakitori, grilled chicken skewers: its various types, how it’s best enjoyed, and some of Tokyo’s top yakitori places!
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Flame-grilled chicken on a stick may sound simple, but this mouthwatering dish is more versatile than you think!
Whether as a snack, starter, or main dish, yakitori, or bite-sized pieces of chicken on a skewer, is a beloved comfort food across Japan, and it’s not hard to see why. After all, who (non-meat eaters aside) wouldn’t love digging into juicy chunks of chicken fresh off the grill?
Yakitori is a delightful harmony of textures and flavors, and it’s adaptable enough to satisfy diners of all budgets, from street-food samplers to fine-dining connoisseurs. Find out all there is to know about yakitori, and get our recommendations for some of the best yakitori places in Tokyo, with this guide!
An Introduction to Yakitori
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Yakitori is simply as its name implies: it literally means “grilled bird” or “grilled chicken.” It’s prepared by cooking chicken cuts on bamboo or wooden skewers over a charcoal grill, then seasoning the chicken. The standard condiments are either salt or a sweet-savory sauce; when ordering yakitori, you will usually be asked whether you prefer “shio” (“with salt”) or “tare” (“with sauce”). Some places may also serve skewered vegetables along with yakitori.
Though the word “yakitori” first appeared in an Edo-period (1603-1868) cookbook, it referred to a grilled poultry dish that did not require skewers. Later in this time period, the term would be used to refer to grilled small and/or wild birds such as sparrows, pheasants, and geese—but not chicken, as it was one of the prohibited meats at the time.
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Then, in the Meiji era (1868-1912), when the meat consumption ban was lifted, yakitori stalls proliferated in working-class areas. However, as chicken was still a luxury at the time, these stalls used offal to serve affordable but filling snacks to the masses.
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It wasn’t until the 1960s, when Japan’s poultry industry developed and chicken became ubiquitous, that yakitori evolved to become everyday fare that people of all walks of life could enjoy. Today, not only is yakitori a staple of festival stalls and izakaya pubs; it is also served at restaurants of varying price points, from casual to high-end.
Types of Yakitori
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At yakitori-ya (restaurants specializing in yakitori), not a single part of the chicken is wasted. As such, yakitori comes in different types, most of which are named after the different cuts or parts that they’re made of. Familiarize yourself with these terms in preparation for a visit to a yakitori-ya!
Basic Types of Yakitori
Not a particularly adventurous eater? You can’t go wrong with momo (chicken thigh), a classic choice for its succulent texture and rich flavor. It goes well with either salt or sauce, so it’s no wonder that this tends to be regarded as the “default” type of yakitori. Tender and mild-tasting mune (chicken breast), which goes better with salt than sauce, is another great choice for those looking to play it safe.
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Yet another common type of yakitori that you’ll see at izakaya and yakitori-ya is negima, pieces of chicken thigh or breast meat with negi (scallion or green onion) sandwiched in between.
Also easily found is tsukune, skewered meatballs made of a mix of minced chicken (and sometimes other meats, too), spices and seasonings, and other ingredients such as egg or vegetables. It will usually be served already drizzled with sauce. Sometimes, it’s served as one long, meatloaf-like patty on a skewer instead of as meatballs.
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Other Beginner-Friendly Yakitori Choices
Aside from the standard yakitori cuts, sasami (lean chicken breast) and seseri (neck meat) are also commonly found at yakitori-ya. The former is packed with higher protein and less fat, and is often served with a sauce, condiment, or garnish like plum sauce, wasabi, or shiso (perilla leaf) to add some kick to its mild flavor. Meanwhile, the latter is fatty and juicy, with a rich umami taste.
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Chicken skin on its own is also skewered and grilled as a type of yakitori that’s simply called kawa (Japanese for “skin”). Chicken wings called teba (or tebasaki), which are considered a sub-variant of yakitori when skewered, are another staple of izakaya pubs, especially in Nagoya, where they’re a local specialty.
In contrast, bonjiri (also known as sankaku or teeru), or tail meat, is relatively rare. It’s an incredibly fatty and flavorful cut that some yakitori lovers compare to tenderloin. When grilled, it’s crispy thanks to the skin, but quite soft when you bite into it. If the restaurant you’re visiting offers bonjiri, consider yourself lucky, and don’t miss the opportunity to try it.
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Yakitori for Adventurous Eaters
When we say that no part of the chicken is wasted in yakitori, we mean it—that statement also includes the internal organs. If you’re up for a challenge, or you already enjoy eating innards in the first place, go for these cuts.
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To start, try chicken liver yakitori, also known as reba or kimo. When grilled by a master chef, reba will have a thick creamy texture like paté, and a taste similar to that of game meat. Hatsu or hato (both meaning “chicken heart”) is similarly meaty but subtler, and softer in texture, too. Many yakitori lovers prefer these with a sprinkling of salt.
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Those who prefer a bit more crisp and crunch might like the crispy sunagimo (gizzard) or nankotsu (cartilage), which has a texture often described as somewhere between chewy and crunchy. As both are mild in taste, they are refreshing when sprinkled with salt, but if you want to add some flavor, opt for sauce instead.
How to Enjoy Yakitori
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While yakitori may not be fine dining, knowing the relevant etiquette and the best ways to enjoy it will greatly enhance your dining experience. First of all, yakitori is best eaten freshly grilled, so don’t wait too long for the meat to cool. If you want to try different types of yakitori, it’s better not to order them all at once. Instead, try ordering a few variants at a time, or if possible, ask that some other skewers be served later. This way, the skewers won’t get cold from sitting uneaten on your table for too long.
You can simply eat yakitori right off the skewer, but at sit-down establishments, it’s also acceptable to use chopsticks to slide pieces of chicken from the skewer to your plate. People tend to do this for parts that are hard to bite off directly, and/or when sharing a skewer with others.
Then, dispose of used skewers by putting them in a designated container, which is provided at most yakitori restaurants. Especially if you’ve ordered a shared platter, do not place used skewers on the serving dish!
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Lastly, yakitori is usually best paired with a refreshing drink. For those who drink alcohol, beer is the most popular choice, but some fancier restaurants have taken to pairing yakitori with wine or sake. For non-alcoholic drinks, oolong tea or soda complements yakitori well.
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Best Yakitori in Tokyo: 6 Restaurants From Casual to Premium
Though yakitori can easily be found at street-food stalls (especially during festivals) and izakaya, a yakitori-ya is your best bet to get your fill of this humble dish. While many such restaurants are for casual dining, some have taken yakitori to the next level by using premium domestic poultry breeds, offering wine (or sake) pairings and omakase courses, and so on.
At these six yakitori restaurants in Tokyo presented in order of price range, first-timers and long-time yakitori enthusiasts alike are sure to get their fill of delicious, freshly grilled chicken skewers, whether prepared the good old way or with creative modern twists.
Yakitori Miyagawa Yotsuya
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In business since 1949, chicken wholesaler-turned-restaurant Yakitori Miyagawa is committed to grilling the finest chicken breeds from all over Japan the traditional way: over binchotan charcoal purposely selected to draw out the chicken’s aroma and flavor. Book a counter seat at its Yotsuya branch to watch yakitori being prepared with incredible precision right in front of you.
Spice up your yakitori with original seasonings, and pair it with Miyagawa’s house sake, an original blend developed by an esteemed brewery specifically to complement the restaurant’s chicken. While you’re at it, try another Miyagawa specialty: white karaage (fried chicken), named for its batter’s color.
Price range: Starts at ¥2,980 for an early dinner course (lunch courses unavailable)
Address: 1F Hosho Building, 15-2 Rokubancho, Chiyoda Ward, Tokyo 102-0085
BOOK YAKITORI MIYAGAWA YOTSUYA https://www.tablecheck.com/en/yakitorimiyagawa-yotsuya
Yakitori Sanka
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Named a Bib Gourmand restaurant in the 2025 and 2026 editions of the Michelin Guide, Yakitori Sanka specializes in pairing yakitori with wine or sake, as the owner–chef is a certified sommelier. At this intimate 11-seat restaurant, ingredients from the owner–chef’s hometown, Kochi Prefecture, take center stage.
Two of the four chicken breeds it uses, as well as the sun-dried salt that’s sprinkled on the yakitori, are from Kochi. So is the type of binchotan used, though it was selected more for its top-notch quality. The owner–chef takes great pride in determining the best techniques for grilling and presenting each different yakitori cut, ensuring that a meal here is a feast for all senses.
Price range: Starts at ¥6,050 for a 6-type yakitori course
Address: 2F DEAR Kagurazaka, 64-4 Yaraicho, Shinjuku Ward, Tokyo 162-0805
BOOK YAKITORI SANKA
Shimokitazawa Yakitori Derby
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A relatively recent new favorite among local yakitori lovers, Shimokitazawa Yakitori Derby serves skewers of Tsushima chicken from Nagasaki Prefecture along with fresh, seasonal local produce in a classy space with a cozy ambiance.
Tucked away in a quiet alley of the hip Shimokitazawa district, this restaurant features an “until you say stop”-style omakase yakitori course. As the name implies, the yakitori will keep coming until you say stop. However, it also offers a fixed-quantity short course and a la carte options.
Price range: ¥6,600 for either an omakase or a fixed-quantity course
Address: 5-32-11 Daizawa, Setagaya Ward, Tokyo 155-0032
BOOK SHIMOKITAZAWA YAKITORI DERBY
Nakameguro Torisawa
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Helmed by a chef who trained at the highly exclusive Torishiki, considered Japan’s best yakitori restaurant, Nakameguro Torisawa has also made a name for itself. Over the last few years, it has consistently ranked as one of Japan’s top 100 restaurants on local restaurant rating sites.
Using plump, tender Daisen chickens from Tottori Prefecture, Torisawa carefully grills each skewer over binchotan, the best type of charcoal for grilled Japanese cuisine. There is only one item on the menu here: a reasonably priced “until you say stop”-style omakase course in which you pay for how much you’ve eaten.
Price range: Around ¥10,000 for “until you say stop”-style omakase
Address: 101 Maison Nakameguro, 1-5-13 Kamimeguro, Meguro Ward, Tokyo 153-0051
BOOK NAKAMEGURO TORISAWA
Ebisu Torihiro
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Once a members-only yakitori restaurant only accessible to newcomers by invitation, Ebisu Torihiro has now opened its doors to the public. It still, however, retains an air of intimacy and refinement, with its counter having only eight seats, and its private room hosting up to six guests at a time.
In contrast to most yakitori restaurants, where younger chickens are valued for their tender meat, Torihiro specializes in umami-rich chicken aged with a special machine, along with chicken that’s freshly slaughtered on the day. The seasonal dishes included in Torihiro’s omakase course are also exquisite, enhancing the overall dining experience as the perfect accompaniments to the yakitori.
Price range: ¥13,200 for an omakase course
Address: B1F Tachimura Building South, 1−16−5 Ebisumnami, Shibuya Ward, Tokyo
BOOK EBISU TORIHIRO https://www.tablecheck.com/en/yakitori-torihiro
Jinbocho Gokita
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Indulge in fusion yakitori at the sophisticated Jimbocho Gokita, which has been featured in the Michelin Guide since 2024. Here, chicken from the prized Hinai-jidori domestic breed and French-bred pigeons and ducks are charcoal-grilled or wood-fired to perfection, then glazed with French sauces such as red wine and Madeira. Where else but here can you find intriguing French-Japanese dishes such as tsukune meatballs with herb butter, or chicken galantine reimagined as yakitori?
Price range: Starts at ¥13,800 for an omakase course
Address: 1F Daini Kinsui Building, 2-4-9 Nishikanda, Chiyoda Ward, Tokyo 101-0065
BOOK JINBOCHO GOKITA
Craving for more sizzling-hot meat? Immerse yourself further in the world of grilled Japanese cuisine with our guides to yakiniku and teppanyaki!
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