GUIDE: The Best Yakitori Restaurants in the Metro
Yakitori, which literally means “grilled chicken” in Japanese, is a traditional dish made by skewering bite-sized pieces of chicken, often including cuts like thighs, wings, skin, and liver, and grilling them over glowing charcoal.
IMAGE from The Counter at Ginza One
Historically, yakitori was born out of resourcefulness. During times when chicken was considered a luxury, every part of the bird, including offcuts and innards, was used to create flavorful skewers. This humble origin gave rise to an enduring culinary art form celebrated for its smoky aroma, savory simplicity, and communal spirit.
IMAGE from Ikoka Japanese Yakitori Restaurant
What began as humble street food sold at stalls during the Meiji period (1880s to 1890s) has evolved into a culinary symbol of simplicity and togetherness, often enjoyed with a glass of beer or sake at cozy izakayas (Japanese pubs).
IMAGE from Hoshimatsuri Facebook page
In Metro Manila, yakitori has found a second home, captivating local diners with its irresistible aroma and smoky flavor. Each skewer is carefully grilled to perfection, seasoned either with salt (shio) or a sweet-savory soy glaze (tare).
The beauty of yakitori lies in its balance: tender meat, gentle charring, and that unmistakable umami from the charcoal. Some of the most popular types of yakitori include:
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Momo – skewered chicken thigh meat, prized for its juicy and flavorful texture
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Negima – chicken thigh skewered with thick pieces of spring onion in between, a beloved combination of savory and fresh
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Reba – skewered chicken livers, rich and creamy with a distinct umami flavor
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Tebasaki – skewered crispy chicken wings grilled until golden brown and smoky
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Torikawa – skewered strips of fatty chicken skin grilled until crisp and crackling
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Tsukune – skewered chicken meatballs made from minced chicken, egg, and various flavorings such as spices, garlic, and spring onions
This October, we explore Metro Manila’s best yakitori restaurants and izakayas. We feature standout restaurants, including Yakitori Ao’chan by Suijin, known for its charcoal-grilled yakitori; Ikoka Japanese Yakitori Restaurant, offering 17 varieties of classic and unique skewers; and Kushizaru Japanese Restaurant, serving both yakitori and kushiage (deep-fried skewers).
IMAGE from The Counter at Ginza One
Selected izakayas are also featured to showcase their signature skewers, making this the perfect month to savor Japan’s iconic grill culture right here in the Philippines.
We’re delving into the stories behind these beloved eateries and restaurants by exploring how they bring authentic yakitori flavors to the Filipino palate. Discover the chefs’ inspirations, the ingredients that make each dish special, and the cultural nuances that make every bite more satisfying.
IMAGE from Philippine Primer
Whether savored at a street-side stall or a minimalist counter bar, yakitori captures the heart of Japan’s dining culture, unpretentious, flavorful, and made to be shared.
Each skewer tells a story of fire and craftsmanship, where simplicity meets satisfaction. It’s more than just grilled chicken. It’s a celebration of good food, good company, and the timeless joy of gathering around the grill.
Where to Eat
