Yakitori and Chicken dishes Course

In Japan, yakitori (grilled chicken skewer sometimes called also chicken barbeque) is one of the most common food eaten both daily in family table, as well as snack with sake or alcohol drinks in restaurants.

Yakitori uses various parts of chicken, as well as vegetables, pork and beef. Therefore, it is also one of the most inclusive food, suitable for all people from different cultures, religions, and eating preferences of their choice.

Cut - Skewer - Grill, that's all the steps that takes to prepare Yakitori, very simple. But sometimes, the most simple thing is the most difficult too perfect, as there is no way of hiding the skill, and quality of ingredient. You can taste the ingredients and cooking methods directly, and each step you take counts for the final taste. That's what makes Yakitori fascinating.

On the other hand, Japanese chicken menus are very varied and are used not only in yakitori restaurants but also in Japanese restaurants and homes in Japan.
Soup made by simmering chicken bones for hours, oyakodon, creamed chicken, chicken curry and rice, Japanese chicken cutlet, fried chicken, chicken donburi, chicken ham, chicken chazuke, and many chicken menus exist. You will learn these chicken menus in two weeks.
These menus will be useful for those who plan to manage a grilled chicken restaurant, as they will be served as a side menu in a restaurant specializing in grilled chicken.

Chicken parts: Breast, Wings, Thigh, Neck, Heart, Liver, Skin, etc.

Vegetables: Green Onion (Scallion), Cherry Tomatoes, Asparagus, Shiitake Mushrooms, Green peppers, Ginko nuts, etc.

- Pork: Various parts of Pork

- Beef: Various parts of Beef

- Seafood: Scallops, Shrimp, etc.

There are mainly two types of sauce for yakitori:

・Tare : a salty- sweet sauce made from soy sauce and sugar, mixed with spices. Yakitori restaurants has own secret recipes for their tare, often using it for decades, or sometimes for generations.

・Shio or salt: you can enjoy the flavor of ingredient itself more. Some yakitori restaurants use special salt, including salt with own blended mixture.

It is often said that charcoal grill is the best way to cook Yakitori, but others choose not to use charcoal to feel the natural taste of ingredients, or for fire restrictions in their country or difficult to obtain high quality charcoal.

There is no one "right" way, and if each chef pursues what he/she believe is the best, it is a right way.

At JCI, you can learn both charcoal grill and others, depending on your objective.

Course Curriculum

This course aims to equip students with the necessary skills to prepare typical dishes served at Yakitori restaurants.
The course will begin with an introduction to the fundamentals of Yakitori and then progress to advanced techniques and knowledge.
Additionally, we offer specialized training for those interested in opening Yakitori restaurants in their respective countries.

In addition, we offer lectures by a Sake Sommelier or take students on a sake brewery tour to learn which sake pairs well with Yakitori.

Week 1: Lessons at JCI - Fundamentals of Yakitori and Chicken Dishes

Students learn about Japanese grilled chicken, characteristics of chicken dishes, grilling with binchōtan charcoal, and a wide range of topics including numerous chicken dishes, menus and side dishes at chicken specialty restaurants, and menus at homey chicken eateries.

Weeks 2–23 : Study Internship

Yakitori Menu Example

Training lessons move to a yakitori restaurant. Following the JCI program, students will undergo practical training at a yakitori restaurant.

2-Week Course: Hands-on experience preparing over 10 different grilled chicken menu items.

5+ Week Course: Focused, intensive training to develop as a professional.
As a newcomer, you'll start with cleaning the shop and begin working as a trainee grilled chicken chef. Learn daily opening preparations, assisting with ingredient procurement and prep work, and not only grilled chicken but also the various popular side dishes served at grilled chicken restaurants.

Additionally, 1, 2, 3-Week Course: In addition to practical grilled chicken lessons, receive guidance on managing a grilled chicken restaurant.

· Momo (chicken thigh)
· Negima (chicken thigh and green onion skewer)
· Seseri
· Kawa (chicken skin)
· Reba (chicken liver)
· Hatsu (chicken heart)
· Tebasaki (chicken wing)
· Sunagimo (gizzard)
· Bonjiri
· Tsukune (chicken meatball)
· Shishito pepper
· Shiitake mushroom
· Bell pepper ....and more!

5-Day Open Support Course:

Open Your Yakitori Restaurant in Your Country!!
We provide advice on preparing the yakitori techniques needed to open your restaurant. A yakitori chef will travel to your location for opening training, offering support and guidance.

Day 1:

Travel & Arrival, Location Survey & Target Market Research, Local Ingredient Survey
Day 2:

Ingredient Check & Hands-On Cooking, Cooking Instruction, Equipment Check & Equipment Guidance, Workflow Check
Day 3:

Cooking Instruction, Dining Room Service Guidance, Side Menu Guidance, Workflow Check, Flavor Adjustment
Day 4:

Yakitori Restaurant Opening, Opening Day Cooking Support
Day 5:

Return Home

Please inquire for details. Contact Us

One-Day Intensive Yakitori Course

In this intensive one-day lesson, you will focus on the 10 most popular types of Yakitori and their accompanying side dishes served at Yakitori restaurants.