Yakitori Audio Guide
Skewers crackle over a charcoal fire and fragrant smoke drifts through the alley: that is Japanese yakitori. Where did this humble skewer, long loved under the red lanterns of the izakaya, come from? Across six parts we…
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Welcome to the World of Yakitori
Welcome to the world of yakitori. At dusk, the fragrant smoke drifting from a back alley and the crackle and pop of coals. Drawn by the glow of a small red lantern, you duck under the curtain, and you are already in the world of yakitori. Pieces of chicken skewered on a stick, grilled golden over charcoal, served with sauce or salt. It is a dish of the utmost simplicity — and yet each skewer is packed with a craftsman's skill and the Japanese spirit of 'mottainai,' of wasting nothing. Thigh, breast, skin, even the innards — every part of the bird is savored, each grilled in the way that suits it best. A cold beer in one hand, a hot skewer in the other, and idle, easy chatter. Yakitori is the most familiar of feasts, quietly rewarding the day of Japan's working people. For the next little while, let's savor the story held in a single skewer. Let's begin with how yakitori came to be — with its history.
What you'll hear on site
- The History of Yakitori ¥200 · 7 days
- The Cuts ¥200 · 7 days
- Sauce and Salt ¥200 · 7 days
- The Art of Grilling ¥200 · 7 days
- When Do Japanese People Eat It? ¥200 · 7 days
- Ordering and How to Enjoy ¥200 · 7 days
Unlock all stops for 7 days — ¥200 / 7 days
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