Along side a small street in Daimyo is “Honkaku Yakitori Daimyo Hete”, bustling night after night with tipsy customers. You can spot it by the chicken statue that stands out in front. They boast the “Nagasu Akadori” branded chicken of Yamaguchi, shipped via a special route. Compared to most free range chickens, it has a softer flesh that seems to become more flavorful the more you chew, and is very filling. Special parts of the thigh called “Obi” and “Sori” (known as oyster meat in English), are very rare, and quickly sell out.

The fluffy “White Liver” can be served as seared sashimi, with a melt-in-your-mouth texture. The chicken is harvested every morning, so it’s as fresh as it gets. Aside from the Nagasu Akadori, painstaking attention to detail is used to prepping ingredients like SPF pork and Saga Wagyu. Take their salting technique for example - the first bite is salted a little aggressively to give a punch of flavor, but the second bite is salted lightly so that the flavors can resonate. Truly a master of the art of yakitori! There are many varieties of skewered items, so if you have a hard time choosing, it might be wise to order their sampler platter.

And don’t forget the cabbage - in Fukuoka, yakitori always comes with cabbage. Instead of laying the yakitori on top of chopped cabbage, here, the cabbage is served in little crocks. This quick-pickle cabbage goes amazingly well with yakitori! And the best part is, there’s unlimited refills.