How to eat yakiton | a true Japanese favorite of skewered pork!

Check the menu!

*Menu was revised in October 2022

This time, the venue for our visit was Chikuzenya Ningyocho Souhonten, located in Tokyo’s Chuo Ward. When you enter the restaurant, staff will show you to your seat. As with most yakiton specialty restaurants, in addition to skewered pork, they offer a variety of food options to accompany liquor, from salads to stewed dishes and deep-fried delicacies. English menus are regrettably somewhat of a rarity in this restaurant genre.

* Chikuzenya’s directly-operated restaurants offer English menus via their mobile phone ordering system.

This section shows the yakiton menu items in Japanese. If you are uncertain what to order, we recommend starting with kushimori (assorted skewers). There are likely to be a few English speakers among the restaurant staff – try asking what they would recommend!

While you wait for your order to arrive, pass out the plates and chopsticks to each member of your group, so that not a moment will be lost when the food comes!

Learn the yakiton basics

Yakiton originally referred specifically to skewered and grilled pork organ meats. It is thought that the origin of yakiton traces back to the period of food shortage following the Second World War, when pork organs, which had until then been discarded, began to be skewered, grilled, and served at black markets. Nowadays, parts other than organs, such as pork belly, are commonly served as yakiton.

Before enjoying, yakiton is dipped in one of the restaurant’s own unique tare (sauces). Chikuzenya offers three flavors: shoyu-dare (soy-based sauce), miso-dare (miso-based sauce), and shio (salt). Shoyu-dare and miso-dare are recommended for organ meats and fattier cuts, and shio is recommended for everything else.

©くま社長 / PIXTA

By the way, here are the cuts commonly used for yakiton. Even most Japanese people wouldn’t be familiar with all the ins and outs of yakiton!

Learn about yakiton cuts

Pork Liver　レバー　leba

Soy-based shoyu-dare is a perfect match for pork liver. Dab a little wagarashi (Japanese mustard) before enjoying.

Pork diaphragm　ハラミ　harami

This juicy, clean-flavored cut comes from the diaphragm of the pig. Keep it simple with a sprinkle of salt to season.

Pork temple　かしら　kashira

This cut comes from the head of the pig, between the temple and jowl. The texture is quite firm, and each bite is packed with meaty, savory flavor. Season with salt.

Pork tongue　たん　tan

Pork tongue contains many nutrients, such as vitamins. The slightly crunchy texture is positively addicting. Season simply with salt.

Pork heart　ハツ　hatsu

Pork heart is packed with nutrition, and often chosen as a dish to help recover from fatigue. It has a distinctive, crunchy texture. Use salt for this skewer, too.

Pork fat　あぶら　abura

This melt-in-the-mouth pork fat skewer has a moreish natural sweetness. At Chikuzenya, it is served with miso-dare.

Pork large intestine　しろ　shiro

Pork large intestine has a pleasantly chewy texture, with each bite releasing more savory flavor from the fat. Recommended with miso-dare. Some yakiton specialty restaurants call this cut horumon (hormone).

Sliced pork large intestine　シロコロホルモン　shirokoro-horumon

This cut also comes from the large intestine. Featuring rounds sliced directly from the intestine, it has more fat than shiro, and is known for its melt-in-the-mouth sweetness. In this picture, it is seasoned with shio-wasabi (salted wasabi).

Pork rectum　テッポー　teppo

This cut comes from the rectum of a pig. As only a small amount can be taken from each pig, it is quite rare. Prized for its fatty richness and exceptionally tender texture, teppo is best enjoyed with sauce (shoyu-dare or miso-dare).

Pork neck cartilage　豚なんこつ　buta nankotsu

This cut comes from the cartilage in a pig’s neck. The crunchy texture and savoriness of the enrobing meat create an appealing combination. Recommended to grill with salt.

Yakiton table etiquette

According to the manager of Chikuzenya Ningyocho Souhonten, yakiton is best enjoyed right off the skewer! It seems that removing the meat from the skewer causes juices to run out, losing flavor and moisture.

Feel free to dab on some of the karashi (mustard) or kara-miso (spicy miso) that comes on the serving plate. Or use powdered condiments, such as shichimi (seven-spice powder) and salt, to your liking. In this case, shake a bit onto the plate, and dab the skewer into the powder a little at a time between bites.

When sharing with friends, it’s acceptable to strip the meat from the skewers. If you are right handed, hold the skewer in your left hand, and use the chopsticks in your right hand to grasp the piece of meat at the end. Spin the skewer with your left hand to twist the meat free.

When you are finished with a skewer, place it into the receptacle, which is often located near the menu or condiments.

Enjoy side menu options

Yakiton specialty restaurants are renowned for the variety of their side menus! Here are some side menu items that you really should try, including a few of Chikuzenya’s renowned dishes.

Stewed organ meats　もつ煮　motsu-ni

When visiting a yakiton specialty restaurant, this is one side menu item not to miss! Pork horumon (organ meats) are stewed together with vegetables such as daikon radish and carrot. At Chikuzenya, the broth is miso-based, but some restaurants use soy-based broth.

To enjoy, serve into your individual bowl, and top with shichimi. This dish is particularly delicious in colder seasons.

Potato Salad　ポテトサラダ　poteto salada

Potato salad is a classic childhood dish in Japan, and is equally beloved by grown-ups! Each restaurant has its own style and signature flavor.

Cabbage　キャベツ盛　Kyabetsu-mori

Kyabetsu-mori is another classic yakiton side dish. At Chikuzenya, you can select from two flavors: shio-kombu (salted kelp) and kara-miso (spicy miso). This picture is kara-miso.

Liquor

Nothing goes better with yakiton than a fresh draft beer! Other classic beverages, such as lemon sour (pictured left: shochu and lemon juice) and highball (pictured center: whisky and soda) can be found at most every yakiton specialty restaurant. A skewer of yakiton in one hand and an ice-cold beverage in the other… What could be better?

After reading this article, you should be fully prepared to visit a yakiton specialty restaurant. With knowledge of yakiton and an empty stomach, boldly stride beyond the noren (entry curtain), and open a new door to Japanese cuisine!

* The published information is current as of September 2022. Prices and other details are subject to change.