Toriki

Larger than normal chicken wings. The skin is crispy and fragrant, and the meat is juicy and satisfying. It's recommended to eat it heartily by hand as it's bone-in.

Skewered chicken wing parts. Rich in skin flavor and collagen, it is crispy on the outside and tender on the inside. It is usually enjoyed simply with salt grilling.

Skewered and grilled chicken meat (thigh, breast, etc.). Simple and easy to eat, allowing you to enjoy the original flavor of the chicken. It can be called the basic of yakitori.

Bite-sized pieces of chicken and green onions alternately skewered. The sweetness and aroma of the grilled green onions pair well with the chicken fat, offering a well-balanced flavor.

Chicken heart. Characterized by its firm, springy, and unique texture. It has a rich umami flavor with little gaminess and is rich in iron.

Chicken liver. Characterized by its creamy, melt-in-your-mouth texture and rich, deep flavor. It has a unique taste that pairs well with sauce.

The base of the chicken's tail (tail). It is very fatty, offering a juicy, melt-in-your-mouth texture and sweetness.

Minced chicken formed into balls and grilled. It has a fluffy texture, is easy to eat, and is popular with everyone from children to adults. It is often seasoned with a sweet and savory sauce.

The skin part of the chicken. The surface is grilled to a crispy, fragrant finish, and when you bite into it, the rich flavor of the fat spreads. Characterized by the rich sweetness of the fat.

Chicken gizzard. Characterized by its low fat content and firm, crisp, crunchy texture. It has a light flavor and is recommended to be eaten simply with salt and pepper.

Chicken cartilage (such as yagen cartilage). It has little meat and is enjoyed for its crispy, crunchy texture. Salt-grilled is common.