炭火鸡肉串，一鸡从头吃到尾。
烤鸡串是将鸡肉切成一口大小，串好后炭火烧烤，以蘸酱（tare，甜酱油酱）或仅以盐（shio）调味。手艺好的店家会用尽每个部位——腿、胸、皮、肝、心，乃至鸡尾（ぼんじり）。
烤鸡串是居酒屋夜晚的灵魂：烟火、啤酒，与红灯笼下的闲谈。它是伪装成随性的匠艺——烤串师傅以目与耳判断每一串的油脂与火候。
炭火施展魔法：酥脆的皮、多汁的肉、蘸酱焦糖化的边缘。点主厨发办，让烤炉带你从头到尾，一次一串，遍游整只鸡。
以鸡肉为主；蘸酱常含味醂、清酒（酒精）。求清真者，请选认证店，或点盐味并询问酱料。
编辑部为这道菜精选的名店，均附可用的预订链接，看中即可直接预约。
Daily fresh sashimi platters from Toyosu Market
A legendary fish izakaya tucked beneath the Yurakucho railway arches since 1946, run by Brit-owner Andy who hand-picks the catch at Toyosu Market each dawn.
Charcoal skewers of prized Okukuji Shamo chicken; liver pâté
A former Michelin-starred yakitori counter beneath Ginza, grilling rare Okukuji Shamo chicken skewer by skewer.
Course of fried skewers served a few at a time
Kushiage served skewer-by-skewer inside a creaking 1909 three-storey wooden townhouse that is a registered National Tangible Cultural Property.
Rice-flour kushiage omakase course
A reservation-only Ginza counter where an entirely gluten-free kushiage omakase is fried in rice oil with rice-flour breadcrumbs — a rare safe haven for coeliacs.
Daily stone-milled handmade soba, charcoal skewers, tempura
The towering wooden-beamed izakaya that inspired Kill Bill's House of Blue Leaves, where lantern light conjures an Edo-era warehouse over plates of fresh soba and charcoal skewers.
