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Kanmuri yakitori
(Tosaka yakitori, Eboshi yakitori, Chicken Crest Yakitori)
Kanmuri yakitori, also known as tosaka or eboshi yakitori, is a traditional yakitori dish made with chicken comb or crown as the main ingredient. The meat is full of collagen, thick and tender. The chicken combs are placed on a skewer, then grilled until crispy.
They are usually seasoned only with salt before the grilling process. This rare cut of chicken is not often found in restaurants or street stalls, so if you see it, make sure to give it a try. It's recommended to pair the dish with a cold beer on the side.
WHERE TO EAT The best Kanmuri yakitori in the world (according to food experts)
1
Recommended by Daniel Ang and 5 other food critics.
"Shirokane Tori-Tama has the honors to be the only Yakitori restaurant in Singapore with a Michelin Bib Gourmand. The meats served include Kanmuri (cockscomb). They looked paler than what I had expected, but there was some pretty-amazing light crisp on a couple matched with tender meat. Obviously not heavily dependent on the tare sauce to season, but to appreciate natural flavors of the chicken."
2
Recommended by Chris Rowthorn and 1 other food critic.
"Yakitori restaurants can be a bit of a culinary adventure for most Western tourists. We’re willing to bet that heart, gizzard, and cartilage are still new experiences for many first-timers to Japan! For true cockscomb-to-tail yakitori, Toritama Kagurazaka is one of the best in Tokyo by a huge margin."
3
Recommended by Phoebe Fong and 4 other food critics.
"Mamma mia, so tender! I missed this so bad."
Other Kushiyaki varieties
