What’s Yakitori

What is Yakitori?

Yakitori consists of chicken, vegetables and seafood on bamboo skewers with either salt or our own homemade soy sauce, and requires a very delicate control of charcoal heat and seasoning. It is served and eaten on the skewer so as to enjoy the aroma and flavor. The preparation of Yakitori looks simple but customer satisfaction depends heavily on the type of charcoal used. In Japan, Yakitori is one of the most popular foods and is enjoyed as much as “Sushi” or “Tempura”.

“Yakitori” literally means “Grilled Bird” and traditionally consisted only of various parts of a chicken but modern usage in Japan refers to any sort of chicken, beef, pork, seafood, and vegetables on skewers called “Kushi” grilled on a charcoal BBQ grill.

Why should Yakitori be cooked over white charcoal (Binchotan)?

Yakitori Jinbei grills with the world’s finest white charcoal called “Binchotan”, made from Holm, Nara, or Kunugi oak. Binchotan is a traditional Japanese charcoal that has been in use for around 400 years. Binchotan is nearly pure carbon with almost no impurities, excellent long term heat retention, and reaches temperatures as high as 1,000 degrees Celsius. This charcoal is perfect for grilling “Yakitori” because it produces no flame which avoids scorching, has no odor, and the infrared rays cook through the food, cooking the inside and outside evenly, thus sealing in the flavor and moisture of the meat. It is highly prized by top chefs around the world.

Here at Yakitori Jinbei, we ONLY use “Binchotan” charcoal imported directly from Japan for grilling Yakitori. We wanted to bring the same authentic quality and flavor produced from cooking Yakitori the traditional method to Atlanta.