Yakitori is a dish that has been around in Japan’s history since at least the 1800s. It’s meat on a stick! Every culture has some form of this dish but the Japanese way just has something special about it. Yakitori is traditionally prepared either dry (salt) or wet (soy sauce) cooked over charcoal. In this video, I try both styles and I can’t honestly say I prefer one over the other. Yakitori Alley is quite a big tourist attraction with the addition of a lot of salarymen going there straight after work, it makes for a tight, compact eating situation. So just go and find a spot where you can and enjoy some BBQ’d meat!
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WHAT DID I EAT?
-Chicken Intestines ¥100 ($1.00)
-Draft Beer ¥450 ($4.10)
-Pork Liver ¥100 ($1.00)
-Chicken Meat ¥100 ($1.00)
-Lemon Sour ¥300 ($3.00)
-Minced Chicken Balls ¥400 ($4.00)
-Oyster from Sanriku ¥300 ($3.00)
-Chicken Thigh Meat ¥300 ($3.00)
-Each restaurant required a ¥300 entry fee so keep that in mind
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