"Yakitori" is a Japanese cuisine which chicken is cut into one bite-size, seasoned with sauce and salt, subsequently skewered and grilled on the charcoal fire. It is known as a very popular menu and served at most of the Izakaya and Yakitori Specialty restaurant because it is delicious to be dining with beer. The most popular menu of Yakitori will be Momo(thigh meat), Negima (chicken and scallion), Tsukune (chicken meatball), but actually, there are other special yakitori which skewered with chicken's intestine such as heart and stomach. Today, we are going to introduce you the menu which you could only found in Japanese Yakitori restaurant! Please try to challenge these menus if you have the opportunity.

The crispy texture of chicken heart, "Yakitori Hatsu"

“Hatsu”, the heart part of chicken which is crispy and has the chewy texture when bite. Yakitori Hatsu is a precious item since there is only one heart in each chicken, therefore only 1 skewer can be prepared from 2 or 3 chicken. It is nice to use both salt and sauce for the seasoning.

"Yakitori Kawa" which skewered crispy chicken skin of the chicken breast, chicken neck, and chicken thigh.

“Kawa”, the menu which chicken skin is skewered with a stick and grilled on the charcoal fire to crispy cooked form. Chicken skin of the chicken neck is often used for this menu since the skin is thicker than other part and has Umami(Tasty). You might request to remove the fat of chicken skin if you don’t like it. 

"Yakitori Sunagimo", Chewy and crispy chicken stomach part

A yakitori menu which uses part of the chicken stomach, “Sanou”. Chicken stomach might have some peculiar taste for some people. However, people who don’t like intestine part normally can accept “Sunagimo” part. The characteristic of this part is the crispy texture. Besides eating Yakitori Sunagimo with salt as seasoning, it is also recommended to eat with Wasabi. 

“Yakitori Bonjiri”, the coccyx part of chicken which comes with juicy and chewy texture.

“Yakitori Bonjiri”, the yakitori which use the coccyx part of a chicken. “Bonjiri” is a precious part of chicken because it is only little portion can be taken from a chicken. The fat contents are also very good for “Bonjiri”, and it is called “Chicken Toro”. Since it is a precious part of a chicken, normally you cannot find it at the supermarkets and Izakaya.

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