Yakitori = grilled skewers made from bite sized pieces of meat from all different parts of a chicken. Made to order and cooked over binchotan charcoal, Yardbird’s yakitori ranges from neck to tail and everything in between.

And while chicken thigh, breast, and wings are deemed most common, there are MANY other parts that are just as delicious and a little more intriguing than your average skewer. Check out some of our favorites below!

The Achilles refers the lower thigh of a chicken. The meat is dark and juicy and similar to the chicken oyster. This skewer is seasoned with sake, salt, black pepper, and thyme butter. The skin is left on to add texture and flavor.

Hatsu Moto
In Japanese, Hatsu Moto literally means “next to the heart.” It’s the connective tissue and blood vessels between the heart and liver of a chicken. This skewer is repeatedly dipped in tare sauce during the grilling process and seasoned with salt and Kyoto shichimi.

The Thyroid is the gland found along the neck of a chicken. This skewer is rich and chewy, seasoned with garlic sake, salt, and pepper, and grilled until it turns a deep golden brown.

The Tebakawa refers to the skin and cartilage of the wing tip. Full of collagen, this skewer is seasoned with sake and salt and grilled slowly until the fat is rendered, allowing it to become both crispy and chewy at the same time.

2 thoughts on “From Neck to Tail: Know Thy Chicken Pt. II

  1. […] to the restaurant for our chefs to butcher and prepare before service begins. Each chicken skewer is available in limited quantities until they sell out and everything from the thyroid to the inner […]

  2. Limbu Kalpana

    Such an amazing creation ! Hats off !!!

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