Yakitori Masterclass: “ Tori no Ana ”

Learn the Secrets of Artisan Skewered Chicken, Smokey-Grilled over Premium Kishu Binchotan charcoal

Who this program is for

• Master the art of charcoal-grilled yakitori
• Open your own authentic yakitori restaurant
• Add high-quality yakitori to your current business menu

In Japan, yakitori is a beloved dish served at specialty eateries, Izakaya (Japanese pubs), and traditional restaurants, while also being frequently enjoyed at home as takeout.

It offers a wide array of flavors depending on the cooking method—whether gas, electric, or charcoal—as well as the type of chicken used, ranging from jidori (free-range/heritage breeds) and branded chicken to standard broilers.

At "Tori no Ana," an authentic charcoal-grilled yakitori masterclass, we provide one-on-one instruction on how to craft juicy, aromatic yakitori using branded chicken grilled over Kishu Binchotan charcoal—considered the finest charcoal available.

Course Curriculum (Tax-Included Price)

3-Day Masterclass

• Prep and Skewering Techniques (Kushi-uchi):
  • Negima (chicken thigh & scallion), thigh, tenderloin, heart, gizzard, liver, wing, tail (bonjiri), meatballs (tsukune), neck (seseri), and skin
• Binchotan Charcoal Stacking, Management, and Grilling Techniques
• Flavorings and Rice Bowl Dishes:
  • Master grilling techniques for salt-seasoned and tare (sauce-glazed) yakitori
  • Preparing Soboro (minced chicken) bowls and Yakitori bowls
• Signature Recipes and Preparation:
  • Secret tare sauce and special Tsukune (meatball) recipes

5-Day Masterclass

• Prep and Skewering Techniques (2 practice rounds per item):
  • Negima (chicken thigh & scallion), thigh, tenderloin, heart, gizzard, liver, wing, tail (bonjiri), tsukune (meatball), neck (seseri), and skin
• Binchotan Charcoal Stacking, Management, and Grilling Techniques
• Flavorings, Broth, and Rice Bowl Dishes:
  • Master grilling techniques for salt-seasoned and tare (sauce-glazed) yakitori
  • Crafting authentic chicken bone broth
  • Preparing Soboro (minced chicken) bowls and Yakitori bowls
• Signature Recipes and Preparation:
  • Secret tare sauce and special Tsukune (meatball) recipes

10-Day Masterclass : Professional Training for Opening a Yakitori restaurant.

• Prep and Skewering Techniques (2–3 practice rounds per item):
  • Chicken Cuts: Negima (thigh & scallion), thigh, tenderloin, heart, gizzard, liver, wing tip, tail (bonjiri), tsukune (meatball), neck (seseri), and skin
  • Vegetables, Skewers & More: Onion, long green onion, shiitake mushroom, shishito pepper, meat-wrapped asparagus, meat-wrapped cherry tomato, and quail eggs
• Binchotan Charcoal Stacking, Management, and Grilling Techniques
• Flavorings, Broth, and Rice Bowl Dishes:
  • Master grilling techniques for salt-seasoned and tare (sauce-glazed) yakitori
  • Crafting authentic chicken bone broth
  • Preparing Soboro (minced chicken) rice bowls and Yakitori rice bowls
• Signature Recipes and Preparation:
  • Secret tare sauce and special Tsukune (meatball) recipes
• Business Consultation & Startup Support:
  • Expert advice and strategic guidance on opening your own yakitori restaurant.

Bonus Gift

Authentic 'Aritsugu' Professional-Grade Poultry Knife

Lesson Location

Cosmos Bldg. 202, 6-13-18 Honcho, Koganei City, Tokyo

For English Inquiries

Our Japanese cuisine and Yakitori(Skewered grilled chicken) specialist is always here to answer your questions.
Please feel free to reach out anytime.