To Live And Dine

"This was pure perfection. It’s grilled chicken skin on a skewer. It was tasty, flavorful, and lightly salted. The skin’s juiciness was the yakitori’s highlight like gossip columns on the internet."

To Live And Dine

"It’s was just grilled chicken thighs then lightly seasoned with salt. Now, that might not sound very exquisite, but it was perfection. The chicken wasn’t dried with the right amount of salt. It broke apart easily as I bit into it then my palate filled up with flavors of the chicken and then followed by the salt."

Sabukaru

"To finalize your Yakitori order, you will almost always have to decide the flavor of your skewer: a sweet soy sauce-based marinade called tare, or the salt option called shio. It depends on what you order and if you like your meat purer or more flavored. The minced meat on a skewer tastes fantastic with some tare coating. Just try it for yourself!"

Sabukaru

"To finalize your Yakitori order, you will almost always have to decide the flavour of your skewer: a sweet soy sauce-based marinade called tare, or the salt option called shio. It depends on what you order and if you like your meat purer or more flavored. A good example is the chicken skin: this type of meat is fantastic to just eat with some salt on top. Just try it for yourself!"

Sabukaru

"One of the best yakitori places I have ever been to. Tori is hidden around Ueno’s red-light district and offers an extraordinary place for excellent yakitori. From getting the chicken from the very best suppliers around Japan to cutting and dividing the chicken into numerous crazy cuts you probably never have heard of before, they do this in a way only Japanese chefs are capable of."

Sabukaru

"From getting the chicken from the very best suppliers around Japan to cutting and dividing the chicken into numerous crazy cuts you probably never have heard of before, they do this in a way only Japanese chefs are capable of. There is a massive amount of different cuts and the heart and is just the tip of the iceberg of more and more skewered and cuts."

Sabukaru

"From getting the chicken from the very best suppliers around Japan to cutting and dividing the chicken into numerous crazy cuts you probably never have heard of before, they do this in a way only Japanese chefs are capable of. There is a massive amount of different cuts and the liver is just the tip of the iceberg of more and more skewered and cuts."

Stroll TIps

"Negima (chicken thigh and leek) is thick and juicy and among popular items. Yakitori carefully cooked over Kishu Bingchotan (charcoal) are hand-picked brands of chicken from all over Japan including chewy and rich-in-taste Nagoya Cochin, full-of-umami Tankai Jidori from Shiga Prefecture, savory Kyogamo and Daisendori, the centerpiece."