焼き鳥
Yakitori · yah-kee-toh-ree
What is yakitori?
Skewered chicken grilled over charcoal — but it's not one dish, it's a whole category. Each cut of the bird gets its own skewer, and the seasoning choice (tare vs shio) changes everything.
What's inside
🍗 Chicken cuts
Raw / cooked
🔥 Grilled
Spicy?
No
Typical price
¥150–250/skewer
The cuts you should know
- ねぎま Negima — thigh + green onion, the classic. Order this first.
- つくね Tsukune — chicken meatball, often with egg yolk for dipping.
- もも Momo — thigh · むね Mune — breast
- かわ Kawa — crispy skin · 手羽先 Tebasaki — wings
- ハツ Hatsu — heart · 砂肝 Sunagimo — gizzard (for the adventurous)
Tare vs shio — the key decision
- タレ Tare — sweet-savory soy glaze. Best on negima, tsukune, momo.
- 塩 Shio — just salt. Best on mune, kawa, tebasaki — lets the chicken shine.
If the menu doesn't ask, most shops default to tare. To specify: "tare de" or "shio de".
How to order
Order 3–5 skewers at a time, then order more — they grill to order and arrive in waves. "Moriawase" （盛り合わせ — assortment) gets you a chef's selection if deciding is too much.
Common questions
Is yakitori served raw inside?
No — it's grilled through. (You're thinking of torisashi, chicken sashimi, a different and regional dish.)
Do I eat it off the skewer?
Use chopsticks to slide pieces off, or eat directly — both are fine at casual shops.