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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.

<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

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 : Yakitori Professional Course

· Introduction to yakitori cooking tools and chicken parts
· Lecture and practical lessons on the seasonings, skewing and grilling
· Types of Yakitori cuts and vegetables, How to choose the type of meat and vegetables
· How to preserve ingredients
· How to make yakitori sauce (Tare)
· How to prepare the charcoal grill and how to clean and maintain it properly
· Chicken dishes and sides served at a yakitori restaurant


Week 2 : Yakitori Restaurant Management Course

· Practical lessons and hands-on training at the actual Yakitori restaurant for 5 days
· Learn the basics of managing a Yakitori restaurant, including training, tableware, and recipe creation
· Preparing, securing, and grilling food at the restaurant to be served as the final output for JCI staff


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.

Yakitori Menu Example

· 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!

Prices & Schedule

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

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