Most culinary cultures have their versions of skewered and grilled meat that are served as street food, and Japan is no exception. A staple in Japanese cuisine, yakitori is served everywhere, from ...

In a food processor, pulse together the chicken, eggs, garlic, the chopped ginger, green onion, salt, flour, cornstarch, and panko until well combined. Form the chicken mixture into 1½- inch balls.

Tokoyo no Naganakidori, a new yakitori restaurant that recently opened in Tokyo’s Minami-Aoyama district, takes the popular grilled chicken dish to a whole new level. Tokoyo no Naganakidori serves an ...

Soak skewers in water for at least 30 minutes to prevent them from burning on the grill. In a mixing bowl, combine soy sauce, mirin, sake, sugar, minced garlic, minced ginger, and chopped scallions.

Geoff Marett spent five years at Hong Kong’s Michelin-starred yakitori restaurant. He’s now bringing his “elevated drinking ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. When Kuangyi Wei’s favourite yakitori restaurant in London, Humble Chicken, changed to a tasting-menu ...