Savoury, succulent, and simple — these are the perfect descriptors for yakitori and kushiyaki. After gaining popularity as a Japanese street and bar food grilled on skewers, Yakitori is widely enjoyed ...

The smell grabs you first. Barely charred meat kissed by the radiating heat of binchotan charcoal and salty-sweet tare glaze sends out cartoon-worthy wafts of smoke. They lead to the grill where ...

Missy Frederick is the Editorial Director for Eater’s dining team. She has covered the D.C. restaurant industry since 2007, offers expertise in business reporting and regional American dishes, and ...

Masayuki Otaka is the yakitori king of Dallas. There he stands, at his customary spot at the bar, attentively tending his binchotan grill: fanning the superhot Japanese charcoal with a small ...

There is something very satisfying about eating things on sticks – everything from the candyfloss I ate in my youth to lurid yellow curry fishballs I enjoy now. It is also one of my favourite ...

One of the best of the several insanely busy, totally iconic intersections to go to as a visitor in Tokyo is in Shinjuku, where several rail lines intersect, and the streets are lit for the sort of ...

It has been a long time between barbecues. Since 28 April, to be precise. It's hard to believe that back then I was cooking two or three barbecues a week. Then summer set in, with its attendant rain, ...

Add Yahoo as a preferred source to see more of our stories on Google. Yakitoriguy, as he's known on YouTube, grills using binchotan during a pop-up at the Japanese American Cultural and Community ...