WHERE TO EAT The best Sasami yakitori in the world (according to food experts)

"What is good? Well, just about everything. A highlight is Sasami: very lightly cooked breast meat, here served with an ume-jiso seasoning — that's umeboshi paste with slivers of shiso leaf…"

"Then, finally, the first yakitori appear: among others, a rare sasami meat with dabs of wasabi. This was a good, satisfying meal and excellent value."

"The second skewer was Sasami, a classic chicken breast with salt and wasabi, it was flavorful and perfectly cooked. I have read that the chef uses a chicken breed called Nagoya Cochin and roasts it over binchōtan, charcoal that’s thinner than what’s regularly used at other yakitori places. The guy knows what he is doing."

"The sasami-niku (highest quality breast meat) skewers, one with wasabi, the other with umejiso (salty plum sauce and shredded shiso, represented the softest chicken I had ever eaten, with the subtle taste of the meat, the freshness and sharpness of the wasabi and the purity of the sake creating the perfect harmony of flavour and texture."

"Be it at lunch or at dinner, Kyobashi’s Isehiro will never let a yakitori lover down. We recommend the five-skewer bowl which contains delicacies like sasami breast."

"The second skewer was Sasame, a classic chicken breast with salt and wasabi. The action was fast and all the skewers were flavorful and perfectly cooked. The yakitori guy knows what he is doing."

"The evening's first skewer brought soft, slightly rare, delicately charred cuts of sasami (breast meat) that paired swimmingly with the intense burn of wasabi."