As yakitori became more popular ... The third element is the charcoal used. Chefs prefer binchōtan charcoal made from the dense Japanese Ubame oak since it is believed to sustain temperatures ...

Y ou might feel like a character in Midnight Diner entering Yakitori Tsuta’s unmarked door in a Convoy strip mall. Behind the ...

At Matsuyama, keeps the yakitori traditional, but “fucks around” with other sticks, adding a Chinese twist to kangaroo and ...

Junsei, which opened in June, is one of London’s few Japanese restaurants focused around yakitori – the practice of grilling food, ordinarily chicken, using skewers over a charcoal fire.

I discovered yakitori the proper way ... It is on my bucket list; for now, I have his cookbook, Chicken and Charcoal, to ponder. Its influence, of course, has spread – it has a Michelin star ...