Yakitori, a beloved Japanese delicacy, features tender, bite-sized pieces of chicken expertly grilled over charcoal on bamboo skewers. This flavorful dish is a favorite snack across Japan, cherished for its simplicity and rich taste. Discover what is yakitori and dishes at Torikami Omakase.
Japanese Yakitori: The Art of Grilled Perfection on a Skewer
Yakitori, meaning "grilled chicken" in Japanese, comes from the words yaki (grill) and tori (chicken). It typically features bite-sized pieces of chicken, skewered on bamboo sticks, and grilled to perfection. In Japan, yakitori is a versatile dish, enjoyed as street food or a casual meal in cozy parlors, often accompanied by Japanese beer or sake.
Yakitori rose to popularity in Japan during the mid-1900s. While skewered foods were already a staple in the Japanese diet, other options like pork, beef, tempura, and oden were more commonly consumed. Chicken, by contrast, was less accessible due to its high cost, and early versions of chicken yakitori primarily featured offal and inexpensive cuts.
After World War II, a steady chicken supply became available, transforming yakitori from a delicacy into an everyday dish. Yakitori shops quickly became favored spots for company workers to unwind, enjoying flavorful skewers paired with drinks after a long day.
How Is Yakitori Made?
At the heart of yakitori cooking is a compact, shallow rectangular grill. This setup is often seen in yakitori restaurants where chefs cook directly at the table or around a central grill encircled by bar-style seating.
The traditional method involves using binchotan, a type of Japanese white charcoal, known for its ability to burn cleanly without imparting any flavor to the chicken skewers; the desired charred taste is achieved solely through the grill’s heat. In the absence of binchotan, chefs might opt for lump charcoal or briquettes as these alternatives also offer a neutral flavor profile.
The grill operates at a low temperature, roughly 200 degrees Fahrenheit, allowing the meat to cook gently. Chefs diligently manage the grill, constantly turning the skewers to ensure they receive a perfect light char from the flames below. It’s crucial for the chef to also keep an eye on the meat’s moisture, adjusting it as needed with a traditional tare sauce.
The distinctive flavor of yakitori largely comes from this tare sauce, a soy-based concoction. Each eatery boasts its unique version of tare, adding a signature touch to their yakitori. Common ingredients in tare include mirin (Japanese rice wine), scallions, ginger, sugar, soy sauce, sake, and various spices.
During the grilling process, the skewers are periodically immersed in tare and then placed back on the grill. A final application of tare, either through dipping or brushing, is done just before serving. This last step coats the chicken in a glossy, sweet, and salty glaze that enhances but doesn’t overpower the natural savory taste of the chicken.
Exploring the Delicious World of Japanese Yakitori Varieties
Japanese Yakitori may appear to be a simple dish, but its flavor and preparation involve several intricate elements. This allows you to enjoy a wide range of yakitori, featuring everything from common cuts to more unique and rare options. Below is a list showcasing a variety of yakitori, from timeless classics to more adventurous choices!
Kashiwa かしわ（鶏モモ) Chicken Thick
Chicken Thick is one of the most beloved yakitori cuts in Japan. This delicious and tender skewer is sure to satisfy nearly anyone.The rich dark meat soaks up the flavors of either a sweet sauce or salt, creating an irresistible taste. Grilled to the ideal level of firmness, it's neither too tough nor too soft. The familiar taste of this cut also makes it a great choice for those new to yakitori!
Nami 波（鶏皮): Chicken Skin
Nami, which means "skin," is exactly what you’ll find on yakitori dishes. While it might seem unusual, it’s actually quite delicious. Yakitori is all about savoring different textures and flavors, and this skewer is a perfect example. The crispy exterior paired with sweet or savory seasonings creates a delightful contrast to the tender cuts we've discussed so far.
Seseri せせり（鶏の首: Chicken Neck
Seseri is a traditional Japanese yakitori dish made using chicken meat from the neck area as the main ingredient. This type of yakitori is relatively rare due to the small amount of neck meat available on each chicken. The pieces of chicken neck are threaded onto skewers and grilled until cooked through.
Because the neck muscle is highly active, it has a tender yet slightly chewy texture and a juicy, rich flavor, thanks to its natural fat content. Before grilling, seseri is typically seasoned with a touch of salt to enhance its taste.
Savor the Full Flavors of Yakitori at Torikami Omakase
In Singapore, one of the finest yakitori spots is Torikami, a hidden gem restaurant behind an unassuming door, just like many of the best Japanese restaurants, inside Tanjong Pagar area, near ChinaTown. You don't need to go to Japan to enjoy authentic yakitori; right in the Tanjong Pagar area, Torikami Omakase offers you this experience. Okayama-born Chef Shiraishi Yuta prepares a variety of dishes using every part of the chicken, from beak to tail.
Chef Shiraishi's journey began, as many chefs' do, with an early spark of inspiration. For him, that inspiration came from when he was in elementary school, his father, who owns a restaurant in Okayama, took him to enjoy yakitori. The dish left such a strong impression on him that he chose to pursue a career in sales within the food and beverage industry. However, in his late 20s, he decided to focus on perfecting the art of making yakitori.
Starting as an apprentice at the one Yakitori restaurant. He later spent two years working as a griller at a branch store. In 2020, he took on the role of head chef, a position he held for nearly two years.
Chef Shiraishi is famous for his bold technique of applying intense heat at close range to achieve precise results. Unlike the traditional method of slow-roasting yakitori from a safe distance to avoid burning, he brings the heat directly to the meat.
By swiftly rotating the skewers, he ensures even cooking while preventing any charring. This daring method is rooted in the belief that slow cooking can dry out meat, whereas high heat helps seal in moisture and flavor. Come experience the bold flavors of yakitori at Torikami Omakase – where precision and passion meet on every skewer!
Contact for Reservations:
Address: 34/35 Duxton Road, Singapore
Phone: +65 9022 1423
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