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Yakitori 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.

<Yakitori Ingredients>

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.


<Flavors of Yakitori>

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.

<Charcoal Grill, Gas Grill or Electric Grill>

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

The goal of this course is to acquire skills required for cooking common menus at Yakitori restaurants. After learning the basics of Japanese cuisine, students will focus on high level of knowledge and expertise. For those who want to open their own yakitori restaurants in their home countries, we also have special training lessons.

In addition, we go to the market to learn how to select food ingredients, go to sake brewery tour outside school training to learn about elements important for yakitori restaurant.


Week 1 : Yakitori Professional Course

· Introduction to yakitori cooking tools
· Lecture on the types and characteristics of yakitori, seasonings, and grilling
· Types of Yakitori cuts and vegetables, How to choose the type of meat and vegetables
· How to cut, skewer, and grill
· How to preserve ingredients
· How to make yakitori sauce
· How to prepare the grill, how to clean and maintain


Week 2 : Yakitori Restaurant Management Course

· How to plan a successful Yakitori restaurant
· How to create a Yakitori restaurant menu
· Side dishes for Yakitori restaurant
· Training at Yakitori restaurants
· Tableware for yakitori, and how to dish up
· Making your own Yakitori dishes
· Lesson on sake and Japanese beverages in Yakitori restaurant


One-Day Intensive Yakitori Course

In this intensive one-day lesson, you will concentrate on the 10 most popular types of Yakitori, plus Oyako-don and other popular side dishes offered at Yakitori restaurants. In just one day, you will learn very specialized and professional techniques.

Yakitori Menu Example

· Momo (chicken thigh), Mune (chicken breast)
· Negima (chicken thigh and green onion skewer)
· Sasami (chicken fillet)
· Kawa (chicken skin)
· Reba (chicken liver)
· Hatsu (chicken heart)
· Teba (chicken wing)
· Sunagimo (gizzard)
· Chicken tender
· Tsukune (chicken meatball)
· Shishito pepper
· Shiitake mushroom
· Ginkgo nut
· Bell pepper ....and more!

Prices & Schedule

For more information, plese check our Prices & Schedule page.

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