BEST of Ingredients
and
Charcoal
Best
a Little Restaurant from 70 years ago !!!
Japanese Yakitori is often cooked over charcoal because charcoal provides a high, consistent heat that's perfect for grilling the chicken skewers evenly. It gives the yakitori that distinct smoky flavor that people love. Additionally, charcoal imparts a traditional touch to the cooking process, connecting it to the historical roots of street food culture in Japan.
Overall, charcoal enhances the taste and authenticity of Japanese yakitori.
Just 70 years ago to Today 's Best Kept Secret is
OUR SAUCE & Charcoal
Over time, yakitori evolved from a humble street food to a staple of Japanese cuisine, finding its way into restaurants and izakayas (Japanese pubs). The grilling technique also became more refined, with chefs experimenting with different cuts of chicken and various seasonings to enhance the flavor profile. During the post-World War II period, yakitori experienced another surge in popularity as Japan underwent rapid modernization, with countless yakitori joints popping up across the country.
Today, yakitori remains a cherished part of Japanese culinary culture, enjoyed by people of all ages. It has also gained international acclaim, with yakitori restaurants found in major cities around the world. While the basic concept of skewered and grilled chicken remains unchanged, contemporary chefs continue to innovate, incorporating new ingredients and techniques to elevate this timeless dish.
Whether enjoyed as a quick snack from a street vendor or as a centerpiece of a gourmet meal, yakitori continues to captivate food enthusiasts with its delicious simplicity and cultural significance.
