The Yakitori Guide: Every Cut, Every Tare, Every Counter Worth Sitting At
A field guide to Japanese yakitori, the full vocabulary of named cuts (over twenty, from momo and negima to chochin and tama-himo), the binchotan charcoal tradition, the named Tokyo counters worth booking from Birdland and Toriki down to the Yurakucho gado-shita stalls, plus how to actually order at a counter and what to skip.
