Japanese BBQ — Yakitori and Robatayaki explained | The Rub Kitchen
Japan has one of the most refined grilling cultures in the world — and also one of the most patient. While Western BBQ is about large cuts of meat and long sessions, Japanese grilling technique focuses on precision, minimal ingredients, and maximum control. Each skewer is a separate dish.
Yakitori — chicken skewers over binchotan
Yakitori (yaki = grilled, tori = chicken) are small chicken skewers grilled over charcoal — specifically over binchotan, a type of Japanese charcoal made from ubame oak that burns extremely hot and long without smoke or odor. The heat is intense and even — ideal for the thin skewers that can burn in seconds.
Yakitori is served in two variations:
- Shio — sea salt only. The purest variant, for quality meat that speaks for itself.
- Tare — marinated in a sweet and salty sauce of soy sauce, mirin, sake, and sugar. The classic variant.
Classic yakitori cuts
| Name | Cut | Special feature |
|---|---|---|
| Momo | Chicken thigh | Most popular, tender and flavorful |
| Negima | Chicken + spring onion | Classic combination, onion caramelizes beautifully |
| Tsukune | Chicken meatball | Often served with egg yolk as a dipping sauce |
| Kawa | Chicken skin | Rolled multiple times on the skewer, crisply grilled |
| Tebasaki | Chicken wing | Grilled whole, crispy and fatty |
| Torikawa | Neck skin | Fatty and crispy, for the connoisseur |
Robatayaki — the broad Japanese grilling technique
Robatayaki (robata = open fireplace) is a broader Japanese grilling style where fish, seafood, vegetables, and meat are slowly grilled on a low charcoal grill. Originally a fishing tradition from Northern Japan where fishermen prepared their catch directly over the fire. In modern robatayaki restaurants, dishes are handed to guests on long wooden spatulas.
Binchotan in NL/BE
Binchotan is available through Japanese specialty stores and online importers in the Netherlands and Belgium. It is significantly more expensive than regular charcoal but burns 3–4x longer and imparts no flavor to the food. Alternative: coconut briquettes (such as Kokoko Eggs) most closely approximate the even heat of binchotan for home use.
Making yakitori at home
- Use small bamboo skewers (soak for 30 min before use) or metal yakitori skewers
- Grill on high direct heat, skewers close to the coals
- Turn every 30–45 seconds — yakitori cooks quickly
- Brush with tare sauce for the last 2 minutes for a shiny, sticky layer
- Serve immediately — yakitori cools quickly
Rub Kitchen tip
The umami base of the Korean BBQ Rub — soy, ginger, garlic, sesame — closely matches the flavors of yakitori tare. Use the rub as a dry marinade on chicken thigh pieces for an East Asian twist on the classic skewers.