What is yakitori and which parts of the chicken are served?

Learn what yakitori is, which chicken cuts and organ meats appear on the skewers, and how to order salt or sauce like a regular.

Published October 20, 2026 at 7:54 PM JST | By Tokyo Paul

Quick answer: Yakitori are chicken skewers grilled over charcoal and seasoned with salt (shio) or a sweet-salty glaze (tare). Menus usually include thigh, thigh with scallion, skin, liver, cartilage, wings, meatballs, tail, and gizzard. Many items are chicken organs or less common cuts, so staff can help beginners choose a mild set.

What yakitori is

Yakitori literally means "grilled bird." It is chicken cut into small, fairly even pieces, threaded onto a skewer called kushi, and cooked over a charcoal fire. The meat is seasoned either with plain salt or with tare, a glaze made from soy sauce, mirin, sake and sugar. Some sources also use the word more broadly for any grilled skewered food, known as kushiyaki.

Charcoal is preferred because it produces strong heat and flames with little steam, so the meat cooks quickly and the skin turns crisp. Restaurants that focus on yakitori often use binchotan, a dense, high-quality charcoal, while street stalls use portable grills. At an izakaya (a casual Japanese pub), yakitori is one of the most common dishes to order with drinks.

The parts of the chicken you may see

Yakitori menus are famous for using nearly the whole bird. Momo is the thigh, and negima is thigh meat alternating with pieces of scallion. Kawa is the skin, grilled until crisp. Tebasaki is the chicken wing, and tsukune is a seasoned chicken meatball. Sasami is the tender inner breast, sometimes served lightly cooked with wasabi, and mune is the breast.

Other items include organ meats and less common cuts. Reba is chicken liver, hatsu is the heart, sunagimo (also called zuri) is the gizzard, nankotsu is crunchy cartilage, and bonjiri is the tail. Some shops serve pork variations as well, such as shiro, which is pork small intestine. Beginners can start with momo, negima, tsukune and wings, which are familiar in flavor and texture.

Shio or tare: how to choose

Shio means salt, and the skewer is seasoned with salt only. This style highlights the flavor of the meat itself and is a good match for lighter cuts such as breast or tender chicken. Tare is the sweet-salty glaze, brushed on the meat and often used for richer items like liver, meatballs and thigh. Many diners enjoy having both on the table for contrast.

If you do not specify, the staff may ask "shio ka tare?" which means "salt or sauce?" You can answer "shio" or "tare" for each type. Seasonings on the counter, such as shichimi (a seven-spice blend), Japanese pepper, and yuzu kosho (a chili paste with citrus), allow you to adjust.

How to order, set menus and cost

In most yakitori restaurants, skewers are ordered a few at a time as you eat, and they arrive when ready. Many places also offer an assorted set, called moriawase, which is a convenient way to try several cuts, with the number of skewers depending on the restaurant. Look for picture menus, or ask staff for the most popular options. Ordering items one by one is also normal.

Prices vary widely by restaurant, from inexpensive skewers at casual places to higher prices at specialist counters. Many izakaya add a small seating or appetizer charge, usually called otoshi, in place of a cover charge, and it is customary. Check the menu or the restaurant's own page for current prices and policies, and ask if you are unsure about what is included.

Etiquette at a yakitori counter

Eating directly from the skewer is common and accepted, and pieces are small enough to bite off easily. When sharing food with a group, some diners slide the meat off the skewer with chopsticks onto a small plate, which makes passing it around easier and safer for the person holding the sharp end. When taking from a shared plate, take skewers from the plate with the end of your chopsticks or ask the staff for a separate plate. Place used skewers in the holder or cup provided so the table stays tidy.

Pace your orders so that skewers do not cool, and enjoy them while hot. Eating soon after the skewer arrives is the best way to taste the crisp skin and the smoky aroma of the charcoal. The grill is the center of the restaurant, so be mindful of staff and avoid crowding. Tea, soft drinks and other non-alcoholic options are also available at most places. Drinks such as beer, sake and shochu are common with yakitori, and a simple "kanpai" (cheers) begins the meal. Food in izakaya is usually shared, so orders are often put in the middle of the table.

Special cases: dietary needs, children and health

Yakitori is almost entirely meat, so vegetarian and vegan travelers have limited options. A few shops offer vegetable skewers, such as mushrooms, green peppers, ginkgo nuts or asparagus, but they are often grilled alongside meat and brushed with tare that contains soy, wheat and sugar. Those with allergies to soy, wheat, sesame or poultry should ask before ordering. This guide shares general cultural information, not professional advice; for health questions, talk with a doctor.

Families with children can enjoy yakitori, especially milder items like tsukune and momo, but many izakaya have smoky air and late hours. Check whether children are welcome and whether there is a non-smoking section. Liver, gizzard and cartilage have strong flavors or textures that some travelers find unfamiliar, so order a few at a time. Halal and kosher diners should ask the restaurant about sourcing and preparation, since requirements differ and many shops cannot accommodate them.

Common mistakes and planning tips

A common mistake is ordering everything at once, which leaves skewers cold. Another is assuming that all skewers are salt or sauce by default, so say which you prefer. Some visitors also overlook the cost of otoshi, which is added automatically. A final mistake is expecting a full menu of Western dishes; yakitori places focus on skewers, a few side dishes, and drinks. Side dishes often include simple items such as salted cabbage, pickles or a small salad, which make a pleasant break between richer skewers.

For planning, look for a yakitori-ya under train tracks or in side streets near stations, where counters are friendly and menus are short. Visit early in the evening to avoid crowds and book ahead if you want a seat at a popular place. Opening hours change, and many restaurants are closed one day a week, so check the restaurant's own page and local tourism information before going.

Frequently Asked Questions

Is yakitori always chicken?

The word means grilled chicken, but many yakitori restaurants also serve pork, beef, vegetables and seafood on skewers, and the broader word kushiyaki covers all grilled skewers. Always check the menu if you want only one kind of meat.

What are the best beginner skewers?

Beginners often enjoy momo (thigh), negima (thigh and scallion), tsukune (meatball) and tebasaki (wing). They are mild, juicy and familiar in texture. Liver, gizzard and cartilage are more specialized, so try one at a time.

Is yakitori eaten with rice?

Yakitori is mostly eaten with drinks as part of an izakaya meal, and rice or noodles often come at the end. Some places also serve yakitori donburi, a rice bowl topped with skewered chicken, or a set meal with rice and soup, especially at lunch.

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