{"id":3015,"date":"2025-10-08T15:36:13","date_gmt":"2025-10-08T07:36:13","guid":{"rendered":"https:\/\/primer.com.ph\/feature\/?p=3015"},"modified":"2025-10-10T11:06:59","modified_gmt":"2025-10-10T03:06:59","slug":"guide-the-best-yakitori-restaurants-in-the-metro","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/feature\/2025\/10\/08\/guide-the-best-yakitori-restaurants-in-the-metro\/","title":{"rendered":"GUIDE: The Best Yakitori Restaurants in the Metro"},"content":{"rendered":"<p data-start=\"75\" data-end=\"537\"><strong><em>Yakitori<\/em><\/strong>, which literally means <strong>\u201cgrilled chicken\u201d<\/strong> 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.<\/p>\n<p style=\"text-align: center\" data-start=\"75\" data-end=\"537\"><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/primer.com.ph\/food\/wp-content\/uploads\/sites\/4\/2025\/09\/Chef-Kodama-brings-his-yakitori-expertise-to-Manila-from-April-20-27-2025-only-here-at-The-Cou-1-819x1024.jpg\" \/><span style=\"font-size: 10pt\"><em>IMAGE from The Counter at Ginza One<\/em><\/span><\/p>\n<p data-start=\"75\" data-end=\"537\">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.<\/p>\n<p style=\"text-align: center\" data-start=\"75\" data-end=\"537\"><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/primer.com.ph\/food\/wp-content\/uploads\/sites\/4\/2025\/09\/YAKITORI.jpg\" \/><span style=\"font-size: 10pt\"><em>IMAGE from Ikoka Japanese Yakitori Restaurant<\/em><\/span><\/p>\n<p data-start=\"75\" data-end=\"537\">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 <em><strong>izakayas<\/strong><\/em> (Japanese pubs).<\/p>\n<p style=\"text-align: center\" data-start=\"75\" data-end=\"537\"><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/primer.com.ph\/food\/wp-content\/uploads\/sites\/4\/2024\/08\/2-6.png\" \/><span style=\"font-size: 10pt\"><em>IMAGE from Hoshimatsuri Facebook page<\/em><\/span><\/p>\n<p data-start=\"539\" data-end=\"973\">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 <strong>salt (<em data-start=\"753\" data-end=\"759\">shio<\/em>)<\/strong> or a <strong>sweet-savory soy glaze (<em data-start=\"790\" data-end=\"796\">tare<\/em>)<\/strong>.<\/p>\n<p data-start=\"539\" data-end=\"973\">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:<\/p>\n<ul data-start=\"975\" data-end=\"1603\">\n<li data-start=\"975\" data-end=\"1067\">\n<p data-start=\"977\" data-end=\"1067\"><strong data-start=\"977\" data-end=\"985\">Momo<\/strong> \u2013 skewered chicken thigh meat, prized for its juicy and flavorful texture<\/p>\n<\/li>\n<li data-start=\"1068\" data-end=\"1196\">\n<p data-start=\"1070\" data-end=\"1196\"><strong data-start=\"1070\" data-end=\"1080\">Negima<\/strong> \u2013 chicken thigh skewered with thick pieces of spring onion in between, a beloved combination of savory and fresh<\/p>\n<\/li>\n<li data-start=\"1197\" data-end=\"1282\">\n<p data-start=\"1199\" data-end=\"1282\"><strong data-start=\"1199\" data-end=\"1207\">Reba<\/strong> \u2013 skewered chicken livers, rich and creamy with a distinct umami flavor<\/p>\n<\/li>\n<li data-start=\"1283\" data-end=\"1369\">\n<p data-start=\"1285\" data-end=\"1369\"><strong data-start=\"1285\" data-end=\"1297\">Tebasaki<\/strong> \u2013 skewered crispy chicken wings grilled until golden brown and smoky<\/p>\n<\/li>\n<li data-start=\"1370\" data-end=\"1461\">\n<p data-start=\"1372\" data-end=\"1461\"><strong data-start=\"1372\" data-end=\"1384\">Torikawa<\/strong> \u2013 skewered strips of fatty chicken skin grilled until crisp and crackling<\/p>\n<\/li>\n<li data-start=\"1462\" data-end=\"1603\">\n<p data-start=\"1464\" data-end=\"1603\"><strong data-start=\"1464\" data-end=\"1475\">Tsukune<\/strong> \u2013 skewered chicken meatballs made from minced chicken, egg, and various flavorings such as spices, garlic, and spring onions<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"1605\" data-end=\"2200\">This October, we explore Metro Manila\u2019s best yakitori restaurants and izakayas. We feature standout restaurants, including <strong data-start=\"1761\" data-end=\"1791\">Yakitori Ao\u2019chan by Suijin<\/strong>, known for its charcoal-grilled yakitori; <strong data-start=\"1834\" data-end=\"1872\">Ikoka Japanese Yakitori Restaurant<\/strong>, offering 17 varieties of classic and unique skewers; and <strong data-start=\"1931\" data-end=\"1964\">Kushizaru Japanese Restaurant<\/strong>, serving both yakitori and <strong><em data-start=\"1992\" data-end=\"2002\">kushiage<\/em> (deep-fried skewers)<\/strong>.<\/p>\n<p style=\"text-align: center\" data-start=\"1605\" data-end=\"2200\"><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/primer.com.ph\/food\/wp-content\/uploads\/sites\/4\/2025\/09\/Copy-of-The-Counter-Photo-1-1024x683.jpg\" \/><span style=\"font-size: 10pt\"><em>IMAGE from The Counter at Ginza One<\/em><\/span><\/p>\n<p data-start=\"1605\" data-end=\"2200\">Selected izakayas are also featured to showcase their signature skewers, making this the perfect month to savor Japan\u2019s iconic grill culture right here in the Philippines.<\/p>\n<p data-start=\"1605\" data-end=\"2200\"><span class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\">We\u2019re delving into the stories behind these beloved eateries and restaurants by exploring how they bring authentic yakitori flavors to the Filipino palate.<\/span>\u00a0<span class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\">Discover the chefs\u2019 inspirations, the ingredients that make each dish special, and the cultural nuances that make every bite more satisfying.<\/span><\/p>\n<p style=\"text-align: center\" data-start=\"1605\" data-end=\"2200\"><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/primer.com.ph\/food\/wp-content\/uploads\/sites\/4\/2025\/09\/Ikoka-13-1.jpeg\" \/><span style=\"font-size: 10pt\"><em>IMAGE from Philippine Primer<\/em><\/span><\/p>\n<p data-start=\"2202\" data-end=\"2439\" data-is-last-node=\"\" data-is-only-node=\"\">Whether savored at a street-side stall or a minimalist counter bar, yakitori captures the heart of Japan\u2019s dining culture, unpretentious, flavorful, and made to be shared.<\/p>\n<p data-start=\"2202\" data-end=\"2439\" data-is-last-node=\"\" data-is-only-node=\"\">Each skewer tells a story of fire and craftsmanship, where simplicity meets satisfaction. It\u2019s more than just grilled chicken. It\u2019s a celebration of good food, good company, and the timeless joy of gathering around the grill.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yakitori, which literally means \u201cgrilled chicken\u201d 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.<\/p>\n","protected":false},"author":3,"featured_media":3016,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[235,234,237,233,232,236],"class_list":["post-3015","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-ikoka-japanese-yakitori-restaurant","tag-kushiage","tag-kushizaru-japanese-restaurant","tag-meiji-period","tag-yakitori","tag-yakitori-aochan-by-suijin"],"acf":[],"_links":{"self":[{"href":"https:\/\/primer.com.ph\/feature\/wp-json\/wp\/v2\/posts\/3015","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/feature\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/feature\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/feature\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/feature\/wp-json\/wp\/v2\/comments?post=3015"}],"version-history":[{"count":6,"href":"https:\/\/primer.com.ph\/feature\/wp-json\/wp\/v2\/posts\/3015\/revisions"}],"predecessor-version":[{"id":3034,"href":"https:\/\/primer.com.ph\/feature\/wp-json\/wp\/v2\/posts\/3015\/revisions\/3034"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/feature\/wp-json\/wp\/v2\/media\/3016"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/feature\/wp-json\/wp\/v2\/media?parent=3015"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/feature\/wp-json\/wp\/v2\/categories?post=3015"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/feature\/wp-json\/wp\/v2\/tags?post=3015"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}