A Soul-Stirring Ultimate Grilled Chicken Feast: A Direct Fire Showdown

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Through the collaboration of two young chefs, driven by their love and passion for grilling, as well as their exceptional culinary skills, they have joined forces with a premium chicken brand to establish Taiwan's first omakase yakitori restaurant. With a fine dining concept and cooking techniques, this restaurant presents a supreme culinary journey that dances with fire.
Yakitori is a quintessential representation of Japanese street food, with a rich culture that dates back to 1785, as documented in the "Wampo Ryori Himitsu-bako," which describes the cooking method of "grilling skewered birds." At that time, the ingredients used for yakitori were indeed various types of birds, including quail, pheasant, sparrows, and herons. It wasn't until the 1960s, when Japan's economy took off and mass-produced broiler chickens entered the market, that yakitori became more common. The practice of dining out at yakitori shops for a meal and a drink before heading home became a regular activity for office workers. As people began to place more emphasis on flavor, various local chicken breeds such as Nagoya Cochin, Hinai-jidori, Satsuma-jo, and Amakusa-Daiou started to emerge as "jidori" (local chickens), cultivated from traditional Japanese breeds and imported ones. Additionally, efforts to improve broiler chickens, such as Sakura chicken, Oyama chicken, and Ise Akadori, have led to the development of "meibutsu chicken" (brand chickens), further refining the yakitori experience.
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Magazine CoverTRAVELER Luxe 旅人誌
Discover Taiwan's Hidden GemsUncover Taiwan's coziest cafés, must-try local dishes, or secret spots — journé will take you to the stories behind the streets, guided by locals and shop owners.
checkRead on map to find the best spots nearby!
checkExplore highlights from 50+ top travel magazines, anytime, anywhere
Scan on your phone to open this article
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