Should I remove the yakitori from the skewer or not? This is drinking party etiquette, a topic that is often debated. Reasons for this range from a consideration of “wanting to remove the skewer and serve it so that everyone has a share” to the value that “biting into the skewer to eat is vulgar.” Meanwhile, a yakitori restaurant in Shinbashi, Tokyo, warns that “the price goes up every time you pull out a skewer.” I thought it was a joke, but it seems he was serious. There was a reason for going to such lengths. [Nakajima Maki] (Omitted) The yakitori restaurant “Shusse Sakaba Taitō” is known as a “noisy restaurant” that makes a lot of requests to its customers. Still, when I visited the restaurant around 4pm on a Friday, it was nearly full. When I took a bite of the liver, the delicious flavor slowly spread throughout my mouth. The following week, I visited head chef Makoto Sawazaki (52) on a weekday morning while he was preparing food. Why are they so adamant about not letting the meat come off the skewer? Sawazaki said with a laugh. “Our yakitori captures your heart with the first bite. Each yakitori restaurant has a different way of skewering, and some even skewer a larger piece of meat for the second bite. Ours starts out big because we want people to think it’s delicious from the first bite. The yakitori is shaped like an inverted triangle, just like my athletic body type.” Sawazaki starts preparing his famous yakitori at 5am, with other staff members joining in at 8:30. Preparation takes place until late afternoon. Sawazaki’s second son, Arashi (27), who was preparing the food with him, was cutting the meat and arranging it in order by size. “The preparation before skewering is important. If it gets pulled off the skewer, there’ll be no point in this work.” Once the meat has been arranged, Sawazaki skillfully skewered it. “The cut of meat is important,” says Sawazaki. *For the full article, see the following source: 2024/12/16 17:00 Mainichi Shimbun.
>>1 The second one is stabbing meat that tastes less good than the first one. Then I’ll go to a restaurant that serves delicious skewered meat, so they can do whatever they want no matter how much they raise the prices. Just as there is more than one customer, your yakitori restaurant is not the only one.
> A yakitori restaurant warns customers that “the price will go up every time you pull a skewer” Are they watching their customers? What a nasty yakitori restaurant.
Let them do what they want. There are plenty of understanding customers out there, right? Just dismiss the idiots and be satisfied. Don’t expect perfection from others.
If you eat like that, the skewer will get stuck in your throat when you eat the yakitori closest to the handle, and the corners of your mouth will get dirty every time you eat, so you’ll have to wipe them!
If you go to a decent izakaya, even if they have a hotpot menu, they’ll always serve small portions for one person. Sharing food at a bar is the height of inelegance.
The plan is to grill it deliciously over charcoal, so why don’t you go and pick a fight with the long-established restaurants that serve yakitori donburi and yakitori jubako!
Comments