Exploring The World Of Japanese Skewers: Beyond Yakitori

Japanese cuisine is full of delicate techniques and centuries-old traditions, but few dishes capture its simplicity and soul as beautifully as skewers cooked over charcoal. Whether you’ve tried yakitori on a bustling Tokyo side street or savoured kushiyaki in a modern robata bar, there’s something universally comforting about perfectly grilled bites served straight from the flames.

In this guide, we’ll walk through the main types of Japanese skewers, what makes them unique, and why these small bites hold such a big place in Japan’s culinary culture.

Kushiyaki vs Yakitori: What’s the Difference?

At first glance, the terminology around skewers can be confusing — especially because it varies by region and even from restaurant to restaurant. The good news? The distinction is simple once you know the basics.

Kushiyaki (串焼き)

Kushi means skewer; yaki means grilled.Together, kushiyaki refers to any skewered ingredient cooked over charcoal, whether it’s chicken, beef, seafood, pork, or vegetables. It’s the broad category that yakitori sits within.

Yakitori (焼き鳥)

Literally “grilled chicken.”Traditionally, yakitori is exclusively chicken, prepared nose-to-tail — thighs, wings, skin, meatballs, and even more adventurous cuts that highlight the skill of the grill chef. In practice, you’ll often see restaurants offering a mix of both. But understanding the difference gives you a clearer view of the craft behind each skewer.

Why Skewers Taste Better Over Charcoal

Japanese skewers are almost always cooked over binchotan, a clean-burning white charcoal prized for its intense, consistent heat. It sears ingredients instantly, locking in moisture while giving a distinctive aroma you simply can’t replicate with gas or electric grills.

This high heat also allows the chef to control texture with incredible precision — crisp skin, juicy centres, and caramelised edges all in a matter of minutes. It’s part technique, part intuition, part timing. And it’s why even simple ingredients become unforgettable at a proper robata grill.

The Essential Yakitori Cuts

Yakitori celebrates every part of the chicken, each with its own texture and character:

• Momo (Thigh): Juicy, tender, and widely loved.

• Negima: Thigh pieces alternated with spring onion.

• Tebasaki (Wing): Crisp skin with incredibly flavourful meat.

• Tsukune (Meatball): Often glazed with tare and finished with a soft egg yolk.

• Kawa (Skin): Crisp, salty, addictive — a favourite with sake.

• Sasami (Tenderloin): Lean and delicate, often served with subtle seasoning.

Each cut interacts differently with tare (a sweet-savoury glaze) and shio (simple sea salt), highlighting the breadth of flavours you can get from one bird.

Kushiyaki: Beyond Chicken

While yakitori focuses on chicken, kushiyaki opens the door to a much wider world of skewered ingredients:

Beef & Wagyu

Deeply marbled wagyu melts beautifully over charcoal, picking up an almost buttery aroma.

Pork

From belly to loin, pork skewers are rich, satisfying, and perfect with a chilled glass of sake.

Seafood

Scallops, eel, prawns, and squid develop a delicate smokiness that enhances their natural sweetness.

Vegetables

Shiitake mushrooms, shishito peppers, baby corn, aubergine, and asparagus — all transformed by open fire.

This variety is one of the reasons kushiyaki is such a crowd pleaser. There’s something for every craving, from light and crisp to rich and indulgent.

Why Skewers Are So Beloved in Japan

Skewers are more than just food — they’re a cultural experience.

• They’re meant to be enjoyed fresh off the grill, bite by bite.

• They pair effortlessly with beer, sake, or cocktails.

• They’re sociable, perfect for sharing, exploring, and tasting.

• And they celebrate simplicity: high-quality ingredients cooked with fire and skill.

This combination of comfort, craftsmanship, and informality is why yakitori-ya (yakitori shops) are such important parts of Japanese nightlife.

How to Explore Skewers Like a Pro

If you’re new to kushiyaki or yakitori, here are a few tips:

• Try a mix of shio and tare to appreciate the contrast.

• Order a range of cuts, not just the familiar ones — variety is part of the experience.

• Pair boldly: rich skewers with junmai sake, delicate ones with ginjo, smoky cuts with beer or highballs.

• Eat each skewer as soon as it arrives — they’re best at peak heat.

Skewers are designed to be explored, not rushed, and half the joy is discovering new favourites.

A Delicious Slice of Japanese Culinary Craft

Kushiyaki and yakitori showcase what Japanese cooking does so well: take simple ingredients, treat them with respect, and let technique elevate them into something extraordinary.

Whether it’s perfectly charred chicken thigh, melt-in-your-mouth wagyu, or vegetables transformed by binchotan heat, the world of Japanese skewers offers endless combinations and flavours.

And for anyone who loves food that’s unpretentious yet incredibly crafted, it’s a world well worth diving into.