The mouthwatering combination of Yakitori and beer

What is Yakitori?

Combined from the two japanese words “yaki” (grill) and “Tori” (chicken), you can probably guess what kind of food “Yakitori” is. The bite-sized pieces of meat are pierced onto a bamboo skewer and grilled until a delightful level of char is achieved. depending on the part of the chicken you are consuming, you may hear different names. Two popular yakitori skewers are “negima” (thigh meat with leek in between) and “tsukune” (meatballs consisting of minced chicken, egg, vegetables and spices).

Straight from the grill

when looking for ideas for friday drinks, you might also think about what to pair those beverages with. yakitori, with its flame-grilled preparation, is delicious as a buddy to a large swig of your asahi or kirin beer. The chicken skewers are traditionally prepared over “binchotan”, a white Japanese charcoal that burns cleanly. A chef will stand and regularly rotate the meat to allow the flames below to just kiss it. This is so that the moisture and flavour of the meat stays perfect.

popular with after work drinks

As naturally as you would go for dinner in st leonards, japanese people love to enjoy yakitori at an izakaya. The appeal is that it’s not expensive and the selection is diverse. At sekka, we “yakitori” other ingredients too, like our m7+ wagyu beef. Other much-loved parts of the chicken include “torikawa” (crispy chicken skin), "momo” (thigh meat pieces), and “Tebasaki” (golden brown wings). All of these have their own texture and characteristic smoky flavour carried from the charcoal. Can you imagine a more relaxed way to enjoy an after-work meal?