Tsukune
Minced chicken meatball on skewer, grilled over binchotan charcoal, finished with tare glaze and raw egg yolk for dipping. The reference tsukune in Tokyo — no fillers, pure chicken fat and thigh meat.
More at Nakamura
Kawa (Chicken Skin)
Yakitori
Chicken skin skewer, slow-grilled until the fat renders completely, the skin crisps without burning. Technique-dependent: the chef rotates the skewer every 30 seconds for 8 minutes.