What makes Yakitori so interesting is that after separating all the individual parts of the chicken, there can still be variations on how you prepare those parts. A good example of this is the chicken heart.

After removing the aorta, the heart is separated into Hatsu (sliced / halved heart) and Maruhatsu (whole heart). These different skewers have distinct tastes and textures, despite being the exact same part. Since we removed the black clotted blood, it removes all the bitter and pungent tastes and leaves the slightly sweet taste of the chicken heart. When halved, the Hatsu’s exposed innards are grilled to create a more crunchy texture, while the Maruhatsu still protects the innards, creating a more juicy and sweet taste. 

The beauty of genuine Yakitori is experiencing the very subtle differences of chicken, exploring how a different cut or level of doneness can make a world of difference. For us, the beauty is in the details. After all, anybody could grill something well done, but it’s the subtle doneness or slight undercook that retains the sweetness and juiciness of the meat. That is why we prioritise training our chefs with patience and diligence, this is what sets Roku Nana apart.