Izakaya is a type of casual Japanese drinking establishment, intended for after-work drinking. Izakaya places also serve food to accompany the drinks.
Izakaya originated from sake shops that allowed customers to sit inside the shop to drink- “Izakaya” is a compound word consisting of “i” (Pronounced like the letter 'e', meaning to stay) and “zakaya” (sake shop).
Unlike other Japanese styles of eating, food items come in small portions and are usually shared by everyone at the table (similar to Spanish tapas), so you don’t get full while you are drinking. In Japan, it is common to order drinks upon seating and then order foods slowly, choosing a few dishes at a time as not to overwhelm the appetite.
The main idea of Izakaya dining is to take time and enjoy good food and good drinks with good friends.
Yakitori is one of main dishes among our Izakaya dining.
Yakitori, literally “grilled chicken”, is Japanese style skewered chicken.
Yakitori is made of several bite sized pieces of chicken meat and giblets, threaded on bamboo skewers and grilled, usually over Binchotan charcoal which is a key role player for cooking Yakitori.
Yakitori has more than 300 years of its own history and recipes in Japanese cookbooks, and is often served by street vendors and Izakaya places as a casual food.
When you cook with the heat too low, the food retains its uncooked odor.
When you cook with the heat too high, you burn the outside while the inside remains raw.
When cooking yakitori with charcoal, the intensity of heat is easy to control, and food can cook at a constant temperature.
Our yakitori is cooked using high-quality Binchotan charcoal from Japan.
That ash on the burning wood radiates infrared rays, which cook through the inside and outside of the food evenly, sealing in the flavor.
Other Japanese restaurants also serve yakitori, but they are often cooked on an electric or gas grills, and do not have the same depth of flavor as yakitori cooked with charcoal.
At Yakitori Yuchan, we also serve pork skewers, beef skewers, seafood skewers, and some vegetable skewers. We use local fresh free range chickens and Binchotan charcoal imported from Japan.
The two most important components of Japanese ramen are noodles and broth; without this foundation, all other toppings and additions are for naught. True practitioners of the art of ramen dedicate their culinary lives to sourcing and developing complex yet balanced stocks that can perfectly showcase their carefully selected noodles.
Honestly, we are not a ramen-ya (ramen-specialty restaurant). However, because our izakaya specializes in yakitori, we source the various cuts of chicken for skewers (thigh, breast, lower leg, sternum, heart, skin, etc.) from whole chickens. To avoid wasting the remainder of the chicken, we decided to challenge ourselves to make a rich, chicken bone-broth by slowly boiling the carcasses for hours, simmering the stock with assorted aromatic vegetables such as ginger, onions and mushrooms. After carefully scooping out all the impurities, we strain the mixture to create a collagen-rich bone-broth.
The purest expression of this clean and refreshing broth is evident in our traditional, soy-sauce flavored Tokyo shoyu ramen. This same chicken bone-broth is the base of our robust and spicy Tan-Tan ramen, which tantalizes the palate and stimulates the appetite.
Because these two ramen have proven to be so popular, we decided to push our limits and make a pork bone-based tonkotsu broth. We painstakingly render pork bone and various pork cuts combined with a multitude of aromatic vegetables and spices to extract the collagen and marrow. We simmer this mixture for hours, stirring regularly throughout the day to separate the meat from the bone. The resulting broth is rich, creamy and unctuous, making for a very flavorful and delicious tonkotsu ramen. Although we can only afford to make the tonkotsu ramen once a week (due to labor and all the ingredients involved) and the flavor fluctuates with the seasons on a daily basis, we continually strive to produce the best ramen that we can, improving with each iteration.
*Last call orders is 30 minutes before closing time
No Reservation RequiredYakitori Yuchan