Japan National Tourism Organization

Authority

Official guidance

Territories

JP

Primacy

primary

Commercial interest

none

Retrieved

2026-08-13

State

Read and citable

Original document

Supports the two seasonings (shio and tare), several named parts (negima, sasami, sunagimo, hearts), the whole-bird use of the chicken, and the range of settings from standing beer dens to sit-down restaurants and the Tokyo yokocho alleys. Does NOT mention binchōtan or the konro grill, so BBQHQ makes no claim about either — a gap that is recorded rather than filled.

Culture, Terminology, Culinary practice

• Explicitly not commercial: A national tourism organisation promotes its own destination.
• Explicitly not history: The page makes no historical claims. BBQHQ retrieved no source that does, so yakitori's history stays unstated rather than being filled in from general knowledge.

• “There are two main marinades for yakitori: shio, salt based; or tare, a sweetened barbecue sauce.”

  The Japan National Tourism Organization states that there are two main seasonings for yakitori: shio, salt based, or tare, a sweetened sauce.

  A binary choice per skewer, not a single house style.

• The Japan National Tourism Organization states that yakitori restaurants serve every part of the chicken, including parts not commonly eaten in the West, and names negima (white meat with scallions), sasami, sunagimo (gizzards) and hearts.

  Only four parts are named on this page. BBQHQ makes no claim about the wider vocabulary, which is considerably larger.

• The Japan National Tourism Organization describes yakitori being served across a range of settings, from standing-room beer dens and food stalls to sit-down restaurants, including in Tokyo's yokocho alleys such as Omoide Yokocho.

  Deliberately plural. Yakitori is not one kind of place.

  Named examples in Tokyo, Osaka and Fukuoka.

• Yakitori is seasoned in one of two ways — shio, salt based, or tare, a sweetened sauce — and yakitori restaurants use every part of the chicken, including negima, sasami, gizzards and hearts.
• Yakitori is served across a wide range of settings, from standing-room beer dens and food stalls to sit-down restaurants and Tokyo's yokocho alleys.

If this source changes, these are the claims that need rechecking. That is the point of recording provenance per claim rather than per page.