Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. Ever since I received a yakitori grill for my birthday last December, I’ve been more popular than I have in my ...

“Ura! It’s Ura!” Up in the nosebleed seats of Ryogoku Kokugikan, Tokyo’s packed-to-the-gills sumo arena, I’m cheering for my favorite wrestler with a skewer of grilled chicken. It’s not that I’m ...

The stainless steel gleamed under the kitchen lights. There was the specialized ramen noodle cooker imported from Japan.

Traditionally, yakitori specifically refers to grilled chicken parts (yaki means skewers and tori means chicken). Here, juicy dark thigh meat is marinated briefly in mirin (sweet rice wine), sake and ...

With a stockpile of meticulously dissected, organic, free-range Pennsylvania chicken cuts — lacquered in a five-year-old soy sauce mixture and tethered on skinny bamboo sticks awaiting the glowing ...

Just west of Tokyo’s Shinjuku station, the busiest train station in the world, the air is said to be heavy with the irresistible aroma of chicken cooking on charcoal grills. This is Yakitori Alley ...

There are two kinds of people in the world: those who can take it or leave it and those who can’t leave it alone. The latter, also known as perfectionists, are a proud tribe who can count among their ...

Torihei delivers wonderful tastes from over there right here in the South Bay, says restaurant critic Merrill Shindler.

If there’s one thing you can count on Hina Yakitori to do right, it’s chicken. In pre-COVID times, the cozy Divisadero Street spot made a name for itself serving the region’s only omakase-style ...