Best Dishes at Yurakucho Yakitori Alley

The tail section (bonjiri or nankotsu) is bony but prized for its fat and crispy skin. When grilled over hot charcoal, the skin shatters and the fat renders completely. Bone-in cuts are considered more authentic and flavourful than boneless versions.

Pure chicken thigh without additions — the most forgiving and difficult-to-mess-up yakitori cut. It's juicy and tender no matter the chef's technique. The high fat content makes it nearly impossible to overcook. Each shop ages their charcoal differently, producing distinct smoke flavours.

The most iconic yakitori. Chunks of tender, juicy momo (chicken thigh) are skewered with pieces of negi (green onion/leek) in between. As one food writer put it, they're fated to be together — the Antony and Cleopatra of yakitori. The heat from the charcoal caramelises the negi while the chicken stays moist inside.

A meatball made from ground chicken, sometimes with added liver or fat for texture. It's shaped on the skewer and grilled until the exterior is charred and the interior stays moist. One of the most beginner-friendly yakitori options.

Offal yakitori for adventurous eaters. Chicken hearts are small, lean, and deliver intense flavour. When grilled quickly over hot charcoal, they develop a crust while staying tender inside. Not for everyone, but respected among yakitori connoisseurs.