What is Yakitori? Drive Sales Serving Japan’s Iconic Skewers
Yakitori is more than just grilled chicken on a skewer—it’s a versatile, high-margin dish that fits seamlessly into various restaurant concepts. Whether you’re looking to expand your Japanese menu, introduce a crowd-pleasing appetizer, or explore new ways to maximize ingredients, yakitori delivers. The combination of bold flavors, quick preparation, and broad appeal makes it a smart addition to any menu, from izakayas and sushi bars to food trucks and upscale dining spots.
In this blog, you’ll learn what is yakitori, how to prepare it, and how to make it a standout feature in your restaurant.
What is Yakitori?
Yakitori is a Japanese grilled chicken dish made from bite-sized pieces of meat skewered on bamboo sticks and cooked over an open flame. Traditionally, it is grilled over binchotan charcoal, which burns cleanly and produces high heat, enhancing the natural flavors of the chicken without overpowering them. The skewers are typically seasoned in one of two ways: tare, a sweet-savory soy-based glaze, or shio, a simple salt seasoning that highlights the smoky taste of the meat.
Yakitori originated as a popular street food and became a staple in izakayas, where it is served alongside beer, sake, and other small plates. Today, it has gained recognition beyond Japan, appearing on menus in sushi bars, ramen shops, upscale restaurants, and casual dining spots. Its versatility makes it a strong addition to menus, as different chicken cuts offer various textures and flavors.
Expanding a menu with yakitori provides an opportunity to serve a high-margin item that requires minimal ingredients but delivers bold flavors. The simple preparation, fast cooking time, and ability to customize with different marinades, sauces, and side dishes make it an easy fit for many dining concepts. Whether grilled over charcoal for authenticity or adapted to gas or electric setups, yakitori brings an engaging dining experience that attracts both traditionalists and those new to Japanese flavors.
What is Yakitori Made Of? (Yakitori Ingredients & Variations)
Yakitori brings variety to any menu by using different chicken cuts, each with a distinct texture and flavor. Some pieces are rich and juicy, while others offer a crisp bite or a more delicate chew. The two primary seasoning styles—tare (sauce-based) and shio (salt-based)—let diners choose between a sweet-savory glaze or a pure, smoky char. Beyond chicken, other proteins and vegetables fit seamlessly into this cooking style, making it easy to customize for a broader audience.
Chicken Cuts for Yakitori
Skewered chicken can be more than just thigh or breast. Traditional yakitori menus feature various cuts that highlight different flavors and textures.
Momo (もも) – Chicken thigh, the most commonly used cut, with a juicy and tender bite
Negima (ねぎま) – Alternating pieces of chicken thigh and scallion, bringing a balance of meatiness and freshness
Tsukune (つくね) – Ground chicken meatballs, often mixed with seasonings and served with tare for dipping
Tebasaki (手羽先) – Chicken wings, grilled whole for crispy skin and flavorful meat
Kawa (皮) – Chicken skin, grilled until golden and crisp, offering a rich, fatty crunch
Reba (レバー) – Chicken liver, creamy and slightly sweet, often enhanced with tare
Hatsu (ハツ) – Chicken heart, firm yet tender, with a mild, slightly gamey taste
Nankotsu (なんこつ) – Cartilage, adding a crunchy texture and a high collagen content
Tare vs. Shio: Two Approaches to Flavor
Yakitori relies on simple seasoning to bring out the best in each cut.
Tare (タレ) – A sweet-savory sauce made from soy sauce, mirin, sake, and sugar. Some variations include garlic, ginger, or other aromatics for depth. Skewers are brushed or dipped in tare as they cook, creating a glossy, caramelized surface.
Shio (塩) – A minimalist approach using only salt, allowing the smoky, natural flavors of the chicken to shine. This method highlights the pure taste of each cut without additional sweetness.
Both options have their appeal. Tare works well with richer cuts like thighs, wings, and liver, while shio complements leaner parts such as breasts or hearts. Offering both lets customers choose based on their preferences.
Expanding Yakitori Beyond Chicken
Yakitori-style grilling works for more than just poultry. Many menus include a variety of meats, seafood, and vegetables to cater to different tastes.
Buta Bara (豚バラ) – Pork belly skewers, often seasoned with tare for a slightly sweet, smoky finish
Gyuniku (牛肉) – Beef skewers, grilled to medium-rare and served with tare or miso-based sauces
Unagi (うなぎ) – Grilled eel, brushed with tare for a rich, umami-packed bite
Hotate (帆立) – Scallops, often grilled with butter and soy sauce for added depth
Yasai (野菜) – Vegetables such as shiitake mushrooms, shishito peppers, asparagus, or cherry tomatoes, sometimes wrapped in bacon or served on their own
A well-balanced yakitori menu offers variety without adding complexity. Chicken skewers appeal to traditionalists, while pork, beef, and seafood give more choices. Vegetables introduce lighter options and create opportunities for vegetarian-friendly selections. Whether served in a casual setting or as part of an upscale dining experience, yakitori adapts easily, making it a practical addition to any menu.
How to Make Yakitori Sauce (Tare) & Scale Production for Your Restaurant
Yakitori’s signature flavor comes from tare, a rich, umami-packed sauce that enhances grilled skewers. A well-balanced tare elevates the dish while keeping operations efficient.
Basic Tare Recipe
A classic tare combines four key ingredients:
Soy sauce (1 cup) – The base, adding depth and saltiness.
Mirin (1 cup) – A touch of sweetness and slight acidity.
Sake (½ cup) – Adds complexity and tenderizes the meat.
Sugar (¼ cup) – Balances the flavors with caramelization.
Combine these ingredients in a saucepan, bring to a boil, then reduce to a simmer. Let it thicken until it coats the back of a spoon. Some kitchens add ginger, garlic, or scallions for extra layers of flavor.
Scaling Yakitori Production Without Losing Quality
Balancing volume with consistency requires a few adjustments. In high-output kitchens, tare should be prepped in bulk and stored in airtight containers. Some restaurants age their tare to develop a deeper flavor.
When grilling in large batches, tare should be applied strategically. Skewers can be dipped mid-grill for a lacquered glaze or brushed on at the end for a lighter touch. Keeping tare warm during service ensures easy application without slowing down orders.
Pre-Marinated vs. Fresh-Grilled Yakitori
Operations with different service models may take different approaches:
Pre-marinated skewers absorb flavor before hitting the grill, reducing cooking time and ensuring consistent taste.
Fresh-grilled with basting gives more control over caramelization and texture, allowing adjustments based on grill heat and customer preferences.
Both methods work, depending on kitchen workflow and demand. A combination of both—marinating some skewers while basting others—is common in kitchens that need efficiency without sacrificing quality.
Tare can also be bottled for tableside dipping or takeout orders, adding another way to showcase yakitori’s flavors. A well-executed sauce keeps guests coming back, whether served in an intimate izakaya setting or a high-volume operation.
What to Serve with Yakitori?
Pairing the right sides and drinks with yakitori not only enhances the dining experience but also boosts your menu's profitability. Here’s a guide to complementing the rich flavors of yakitori, whether you stick to tradition or experiment with fusion.
Traditional Pairings
Shishito Peppers: These mild, occasionally spicy peppers are blistered in a pan and sprinkled with sea salt, offering a crunchy contrast to yakitori's savory taste.
Onigiri: Rice balls, often wrapped in nori or sprinkled with sesame seeds, serve as a satisfying, neutral base that complements the smoky flavors of grilled chicken.
Pickles: A variety of tsukemono (Japanese pickles), such as cucumber, radish, or eggplant, provide a refreshing cleanse to the palate between bites of skewered meat.
Fusion Pairings
Yakitori Tacos: Wrap your skewered chicken in a soft tortilla and top with slaw, pickled vegetables, and a drizzle of spicy mayo for a delightful cross-cultural treat.
Yakitori Bowls: Place skewered chicken over a bowl of steamed rice, dressed with a drizzle of tare sauce, and garnished with scallions and a sprinkle of sesame seeds for a hearty meal.
Drink Pairings
Sake: Choose a dry sake to cut through the richness of the yakitori sauce, enhancing both the drink and the dish.
Japanese Whiskey: Serve a highball for a refreshing complement to the yakitori’s smoky flavor—ideal for washing down the richer skewers.
Craft Beer: Opt for a light pilsner or a slightly hoppy IPA to balance the salty-sweet tare sauce often used in yakitori.
Offering these thoughtfully chosen sides and drinks can transform a simple meal of yakitori into a full dining experience that encourages guests to explore and enjoy. Each pairing is designed to complement the flavors of the skewers, ensuring that every element on the plate has its moment to shine.
By integrating these options into your menu, you create more opportunities for sales and enhance customer satisfaction, making your dining venue a go-to spot for those craving authentic Japanese flavors or inventive new takes on traditional dishes.
What is a Yakitori Grill & How to Choose One?
A yakitori grill commonly uses binchotan charcoal for even heat and minimal smoke aroma. Some establishments opt for gas or electric units for simpler setup. Large-scale restaurants might choose wide commercial models, while smaller outfits or food trucks go for compact versions. Specialized Japanese supply stores or online marketplaces in the U.S. carry these grills, along with accessories like metal grates and charcoal holders.
Choosing the Right Yakitori Grill for Your Restaurant
Selecting the ideal yakitori grill can greatly influence the flavor of your dishes and the efficiency of your kitchen. Let’s explore the various types of yakitori grills and consider what might best suit your needs, whether you’re running a cozy izakaya or a bustling urban food truck.
Types of Yakitori Grills
Binchotan Charcoal Grills: These are the gold standard for yakitori grills, renowned for their ability to heat evenly and maintain a consistent temperature. Binchotan charcoal, made from oak, burns cleanly and at a higher temperature than regular charcoal, imparting a subtle smokiness without overpowering the natural flavors of the chicken. This type of grill is ideal if authenticity and traditional flavor are your top priorities.
Gas Grills: Offering convenience and control, gas grills are easier to manage and maintain than charcoal grills. They heat up quickly and don’t produce ash, making cleanup simpler. Consider a gas grill if you need to prepare dishes quickly and efficiently, especially during peak dining hours.
Electric Grills: These are the most user-friendly grills, perfect for indoor settings or places where open flames might pose a safety risk. While electric grills don’t provide the same smoky flavor as charcoal, they can be an excellent option in venues where charcoal or gas is not feasible.
Commercial vs. Small-Scale Grills
Commercial Grills: Designed for high-volume restaurants, these grills offer larger cooking surfaces and more robust construction. They are built to endure constant use and can accommodate a high number of skewers simultaneously. Opt for a commercial grill if your restaurant sees a steady flow of customers and you need to keep those skewers coming.
Small-Scale Grills: These are ideal for smaller establishments or special events where yakitori is only a part of the menu. Compact and often portable, these grills fit well in food trucks, pop-up dining events, or small kitchens. They allow you to offer freshly grilled yakitori without requiring a large space.
Sourcing Yakitori Grills in the U.S.
Finding the right supplier is crucial. Look for vendors who specialize in Asian cuisine equipment as they will likely offer a range of options tailored to yakitori grilling. Many suppliers now provide detailed descriptions and specifications online, making it easier to compare features and prices. Additionally, restaurant trade shows are a great place to see different models in action and speak directly with suppliers about your specific needs.
When choosing your grill, consider the volume of yakitori you plan to serve, your kitchen’s layout, and your culinary style. Whether you prioritize authenticity with a binchotan charcoal grill, convenience with a gas model, or need an electric option for indoor use, the right grill will enhance your yakitori offerings and help deliver a memorable dining experience to your guests.
Why Yakitori is a Profitable Addition to U.S. Restaurant Menus
Yakitori is not only a delicious and exciting addition to your menu but also a strategic one. Let’s break down why it stands out as a profitable choice for your restaurant.
Cost-Effectiveness Meets High Demand
Yakitori utilizes various chicken cuts, many of which are cost-effective, helping you maximize the yield from each bird. This aspect alone enhances your kitchen's efficiency and profitability. Since you can use everything from thigh meat to chicken skin, you create an extensive menu of options while keeping food costs low.
Flexibility Across Dining Concepts
Whether you run a full-service restaurant, a fast-casual eatery, or a street food truck, yakitori adapts seamlessly. Its quick prep time and broad appeal allow you to serve high-quality food fast—critical for keeping those lines moving and diners happy, no matter the setting.
Riding the Wave of Japanese Cuisine Popularity
Japanese cuisine continues to win hearts globally, and yakitori is no exception. As diners become more adventurous and seek out authentic experiences, offering yakitori places your restaurant right in the trend spotlight. This growing popularity can help attract a diverse crowd, looking to explore traditional flavors in a modern dining environment.
Easy Upsells to Boost Revenue
Yakitori pairs wonderfully with various sides and drinks, presenting ample upselling opportunities. Encouraging guests to pair their skewers with sake, Japanese beer, or craft cocktails, not to mention side dishes like rice balls or seasoned vegetables, can significantly increase your average ticket size.
Incorporating yakitori into your menu doesn’t just meet current dining trends. It leverages them to enhance your restaurant’s appeal and profitability. With its low cost, versatility, and consumer appeal, yakitori is more than just a dish—it’s a smart business strategy.
Where to Buy Yakitori Ingredients & Equipment in the U.S.?
Finding the right suppliers for your yakitori ingredients and equipment is essential to ensure you serve the most authentic and high-quality dishes. Here’s a short guide to help you source everything from chicken to the specialized binchotan charcoal necessary for that perfect yakitori.
Chicken and Other Proteins
Your choice of chicken is crucial for authentic yakitori. Look for suppliers that offer fresh, locally sourced poultry. Many specialty butchers and larger distributors can provide the specific cuts needed for yakitori, such as thigh, liver, and skin. For those looking to add variety, these suppliers often also offer pork belly and seafood options.
Tare Sauce Ingredients
The unique flavor of your yakitori can significantly depend on your tare sauce. You can source high-quality mirin, sake, and soy sauce from Asian food distributors. Some specialty stores might even offer pre-made tare sauce, but creating your blend ensures a unique flavor profile that can set your yakitori apart.
Skewers and Binchotan Charcoal
Traditional yakitori skewers can be found at most restaurant supply stores or through online retailers specializing in Asian cooking equipment. As for binchotan charcoal, which is known for its ability to heat evenly without overpowering the natural flavors of the food, it’s a bit more niche. You’ll likely need to source this from specialty suppliers who import directly from Japan. However, some local charcoal providers might offer a similar grade suitable for yakitori grilling.
Choosing Between Local and Imported Goods
While local suppliers are excellent for fresh and perishable items like chicken and vegetables, certain specific items like binchotan charcoal and authentic Japanese condiments might need to be imported to maintain authenticity in your flavors. Weigh the benefits of supporting local businesses and reducing your carbon footprint against the authenticity that imported goods can provide.
By carefully selecting your suppliers and considering the balance between local and imported goods, you ensure not just the authenticity of your yakitori but also the sustainability and profitability of your offerings. Remember, the quality of your ingredients directly reflects on the final dish served to your customers.
Streamlining Yakitori Service with Modern POS Solutions
As yakitori's popularity soars in U.S. restaurants, the right technology is key to streamlining your operations, boosting service efficiency, and increasing profits. Here's how modern POS systems can transform the way you serve yakitori:
Tablet Ordering for Faster Table Turnover
Yakitori tastes best straight off the grill, and speed is essential. Tablet ordering lets your servers send orders directly to the kitchen, cutting down on wait times and ensuring that each skewer reaches the table at its peak. This is particularly beneficial for fast-paced izakayas, fast-casual spots, and food trucks looking to minimize customer wait times.
Handheld POS for Tableside & Outdoor Dining
Handheld POS systems are ideal for outdoor seating, bar areas, and food stalls, allowing your staff to take orders and process payments right where your customers are sitting. This reduces the need to go back and forth to a stationary POS terminal and helps manage busy periods smoothly, keeping the focus on customer service and speedy delivery.
Third-Party Delivery Integration for Yakitori Takeout
With a surge in demand for authentic Japanese food delivery, integrating your POS with third-party services like UberEats, DoorDash, and Grubhub can streamline your delivery process. This setup ensures accurate orders, real-time menu updates to prevent out-of-stock situations, and faster order processing, which means your delicious yakitori maintains its quality from grill to customer.
Restaurant Loyalty Programs to Boost Repeat Customers
Yakitori, often enjoyed with a drink, is perfect for loyalty programs. Reward your customers with points for every skewer or meal purchased and consider creating a "Yakitori Club" offering special discounts on drinks or exclusive skewer selections. Such programs encourage repeat visits and turn occasional diners into regulars.
Restaurant Promotions & Upselling Opportunities
Utilize your POS system to introduce enticing promotions:
Happy Hour Deals: Offer discounts on "Yakitori + Sake" combos during quieter hours.
Seasonal Specials: Highlight limited-time offers on seasonal skewers, automatically updated in your POS.
Automated Upsells: At checkout, your POS can suggest complementary sides, drinks, or upgrade options, enhancing the average order value.
By adopting tablet ordering, handheld POS, integrated delivery systems, and smart loyalty programs, your restaurant will not only keep up with the demand for yakitori but also enhance overall service efficiency, leading to happier customers and better sales. Embrace these tools to ensure your yakitori is always served perfectly and your restaurant operates at its best.
Should Your Restaurant Add Yakitori to the Menu?
Yakitori is a smart addition to any menu, offering bold flavors, quick preparation, and strong customer appeal. Whether you’re looking to introduce an authentic Japanese experience, expand your appetizer selection, or create a high-margin dish that keeps diners coming back, yakitori delivers. It pairs seamlessly with various beverages, works well in casual and upscale settings, and can be customized to suit different tastes. By incorporating yakitori, you’re not just adding another dish—you’re enhancing the dining experience, increasing revenue potential, and setting your restaurant apart.
Enhance Your Yakitori Service with Smart POS Solutions
Bringing yakitori to your menu is just the first step. To maximize efficiency and boost profitability, you need a seamless ordering and payment system. Chowbus POS helps you streamline operations with:
Tablet Ordering – Reduce wait times and keep orders moving.
Handheld POS – Take orders tableside and optimize outdoor seating.
Third-Party Delivery Integration – Manage yakitori takeout and delivery effortlessly.
Restaurant Loyalty Programs – Reward repeat customers and increase sales.
Automated Upselling & Promotions – Offer yakitori and drink pairings with every order.
Make service smoother, increase ticket sizes, and keep customers satisfied. Book a free demo today and see how Chowbus POS can help your restaurant grow.
Schedule Your Free Demo/ Consultation Now!
Frequently Asked Questions on What is Yakitori
Explore our Frequently Asked Questions to quickly find the answers you need about yakitori. Here, you'll discover everything from the basics of yakitori sauce to the popular variations and their unique flavors.
What is the Difference Between Teriyaki and Yakitori?
Teriyaki is a cooking method that involves grilling or pan-frying meat, fish, or tofu with a sweet and savory glaze made of soy sauce, mirin, and sugar. Yakitori, on the other hand, refers specifically to skewered and grilled chicken, typically seasoned with either salt (shio) or a tare sauce similar to teriyaki. While teriyaki applies to various proteins, yakitori is exclusively chicken cooked on skewers over charcoal.
What is Yakitori Sauce Made Of?
Yakitori sauce, essential for enhancing the flavor of grilled chicken skewers, is traditionally made from a blend of soy sauce, sake, mirin, and sugar. This mixture is simmered until it thickens slightly, creating a rich, savory glaze that complements the smoky taste of the yakitori.
Is Yakitori Just Chicken?
No, yakitori is not just chicken. While "yakitori" traditionally refers to skewered and grilled chicken, the term can also include other meats, seafood, and vegetables cooked in a similar style. Common variations feature pork, beef, mushrooms, and even quail eggs, all grilled over charcoal and often seasoned with tare (sweet soy-based sauce) or salt.
Do You Marinate Yakitori?
No, traditional yakitori isn’t marinated. Instead, it's grilled and basted with a tare sauce (a mix of soy sauce, mirin, sake, and sugar) while cooking. This adds flavor without overpowering the natural taste of the meat.
What is the Most Popular Yakitori?
The most popular yakitori is negima—chicken thigh skewers with scallions. This classic Japanese street food balances juicy meat with a slight crunch and is often grilled with a savory-sweet tare sauce or simple salt seasoning.
What is the Difference Between Izakaya and Yakitori?
An Izakaya is a Japanese pub that serves a variety of small dishes, including sashimi, tempura, and grilled items, along with drinks like sake and beer. A Yakitori is a specific type of Japanese skewered chicken, grilled over charcoal. While yakitori is commonly served at izakayas, there are also yakitori-specialty restaurants that focus solely on this dish.
What Does Yakitori Taste Like?
Yakitori has a savory, smoky, and slightly sweet flavor. Grilled over charcoal, the chicken skewers develop a crispy, charred exterior while staying juicy inside. The taste varies depending on the seasoning—tare (a soy-based glaze) adds a rich, umami sweetness, while shio (salt) keeps it simple and savory.
For more insights on menu innovations and restaurant tech, check out additional resources on our blog.
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