Yakitori is a Japanese dish of bite-sized chicken pieces grilled on bamboo skewers over charcoal. The word means 'grilled bird' (yaki = grilled, tori = bird). Every part of the chicken is used — from breast and thigh to skin, liver, and cartilage. Yakitori is typically seasoned with either tare (sweet soy glaze) or shio (salt), and is one of Japan's most popular after-work and izakaya foods.
Types of Yakitori
Momo
Chicken thigh — juicy, rich, and the most popular cut
Tsukune
Chicken meatball — soft, savory, often with egg yolk dip
Negima
Chicken and green onion alternating on the skewer
Kawa
Chicken skin — crispy, smoky, and intensely flavorful
Reba
Chicken liver — creamy and mineral-rich, an acquired taste
When to Eat Yakitori
Yakitori is the quintessential after-work food in Japan — best enjoyed with beer or sake in a casual, lively atmosphere. It is perfect for a night out with friends, a casual date, or as part of an izakaya spread. In Singapore, yakitori ranges from hawker-style to premium charcoal-grilled experiences.
Best Yakitori in Singapore
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