Yakitori
"Yakitori is grilled chicken skewers cooked over binchotan charcoal, giving a smoky flavor. Not just breast meat—try thigh (momo), skin (kawa), liver (reba), heart (hatsu), gizzard (sunagimo), and meatballs (tsukune). Ordered 'tare' (sweet soy glaze) or 'shio' (salt). It's the quintessential after-work food, eaten standing at casual joints or sitting in smoke-filled alleys, paired with beer or highballs."
Logistics
Affordable
Vibe
Smoky, social
Duration
1-2 hours
Best For
After work
The Backstory
Yakitori emerged in post-war Tokyo when chicken became affordable. Street vendors grilled skewers over charcoal in train station alleys. By the 1960s-70s, yakitori became salaryman culture—cheap, fast, and paired with alcohol. The alley under Yurakucho Station is iconic. Now yakitori ranges from ¥100 street stands to ¥10,000 omakase counters.
Local Secret
"Order a variety of parts—don't just stick to breast meat. Negima (chicken and leek) is the classic. Kawa (crispy chicken skin) is a must. Try 'shio' (salt) first to taste the chicken quality, then 'tare' (sauce). Pair with nama biiru (draft beer) or lemon chuhai. Stand-up yakitori joints are cheapest; seated restaurants are pricier but more comfortable."