AIYakitori (Grilled Chicken Skewer)
焼き鳥
“Izakaya vibes, konbini prices.”
Bite-sized pieces of chicken threaded on a bamboo skewer, grilled until lightly charred and glazed with sweet-savory sauce or simply seasoned with salt. In Japan, these are the go-to snack at casual after-work drinking spots called 'izakaya' — the konbini version lets you skip the reservation.
- Grilled
- On a Skewer
- Izakaya Classic
- Sweetness
- 1 out of 5
- Spiciness
- 0 out of 5
- Richness
- 3 out of 5
- Adventure
- 2 out of 5
The Inside Scoop
Did you know?
At a proper yakitori bar, choosing 'tare' (sweet soy glaze) or 'shio' (salt) for each skewer is a deeply personal decision that some people take very seriously. The konbini version skips the ceremony, but it's a perfect preview of what awaits you at a real yakitori spot.
How to eat
- 1Slide the pieces off the skewer with your teeth, or bite them straight off — both are acceptable. Pulling them off with your fingers works too if you don't mind sticky hands.
- 2'Momo' (もも, thigh) is juicy and rich. 'Tsukune' (つくね) is a chicken meatball — softer and sweeter. If you see 'kawa' (皮, skin), that's for the adventurous: chewy, fatty, and an acquired taste.