Juicy and crispy, Japanese chicken skewers burst with flavor. While feasting on this classic izakaya dish, it's easy to underestimate the skill involved in making it, but the craft of yakitori is anything but easy.

Indeed, a Japanese saying goes that learning to skewer yakitori takes three years, and mastering how to grill them takes a lifetime. For those with only a few hours to spare, this class is a solid first step in the long road toward yakitori mastery. Those brave enough to embark on it are welcome to learn the basics of yakitori with a specialized instructor from Inshokujuku in Shinjuku, a culinary school training professional chefs in central Tokyo.

Your instructor, a yakitori veteran, will teach you how to make delicious chicken skewers (yakitori), and will cut the different parts into bite-size portions for you to assemble the skewers ensuring the meat will cook through, and grill them to the perfect crisp without overdrying.

Itinerary:

-Introduction: Greet your instructor, put on the apron, and learn an overview of yakitori making (20 minutes)

-The instructor will break down the chicken into pieces while explaining the procedure (please note that the chicken might be prepared in advance on certain days) (10 minutes)

-Prepare the chicken and assemble the skewers following the instructor’s demonstration (40 minutes)

-Grill the skewers, two with tare sauce and two with salt, and eat them before they get cold! (40 minutes)

-After eating, enjoy a pleasant chat with your instructor, receive a certificate, and take photos (30 minutes)

Interested in a similar class that includes tasting yakitori made by a professional chef? Refer to the Professional Yakitori-Making Class & Tasting by clicking on the name of the organizer under the title at the top of this page.