I seem to be hooked on yakitori but I am not, my son is hooked. Yesterday I explained to him the basic differences between one yakitori shop and another. It seems confusing as its all chicken after all, and for most foreigners sitting across the pacific its difficult to understand.
Each yakitori shop (chef) produces the same menu, a menu based on chicken parts but the style and preparation varies greatly. So in order to judge a yakitori shop this is the criteria we use: technique, raw materials, service, style-preparation and shop atmosphere.
You can see the comparison between them by seeing the photos below, the same parts but prepared by different shops.
Categories: Life Cycles