Yakitori Guy

Yakitori Guy.

WORDS AND PHOTO GRAPHY BY Rosminah Brown Have you ever eaten something that was so delicious and fascinating that you up and left your job, rebranded your name and life to revolve entirely around this favorite food? And you made it your personal journey to learn about it, make it and spread the word to others? That’s what yakitori did to one young man, now known simply as Yakitori Guy.

Yakitori is a Japanese preparation of grilled chicken and comes from the words yaki (grill) and tori (chicken). It has erroneously been turned into a generic term for grilled things on skewers dipped in teriyaki sauce. But Yakitori Guy is here to inform you that it’s strictly grilled chicken.

The traditional Japanese sauce is known as tare (pronounced TAH-ray) rather than teriyaki, but can you see where the tareyaki came from. The term robatayaki, however, can be used to refer to any assortment of meat or vegetables grilled over the fire. Yakitori is a small bite, literally, and when done right, it is a delightful preparation of chicken—juicy and grilled to perfection on the spot. It is carefully cultivated, fanned with smoke, spritzed with sake and, by the end, it is the edible embodiment of your relationship with the cook, the heat and Yakitori is a Japanese preparation of the chicken itself. grilled chicken and comes from the Yakitori Guy graduated from UCSB in environmental studies, where his words yaki (grill) and tori (chicken). time working in the campus dining commons directly influenced his food interests. Who says a university education is just about taking classes? It’s the whole experience! After college, he worked in the Bay Area tech industry, but the call of yakitori kept beckoning him. Eventually, he was making yakitori every weekend in his apartment for friends. Finally, he resolved to devote himself full-time to the art. He quit his tech

job and traveled with Japan to learn under the yakitori masters, with the intent to visit yearly for study and experience.

Unfortunately, the pandemic had other plans. Once lockdown occurred, he pivoted to spread the word of yakitori online, and his following grew from there. Using YouTube, he practiced breaking down a chicken step by step. He showed that a single chicken could result in about two dozen different skewers, each spotlighting a different cut or texture, or enhanced by a dab of wasabi or umeboshi paste or dipped into his pot of tare.

Tare, like a well-cared-for sourdough starter or ramen stock, takes on distinct character over time and is often unique to its owner. It’s not unusual for tare to be many years old, especially for yakitori masters, but one made from scratch is still delicious and will develop more flavor in time.

Yakitori Guy’s video of the full chicken breakdown is over an hour. It was originally done live during lockdown for viewers to work with him in real time. An edited version is also available. Start at the beginning of his videos, and you’ll see his production skills develop as well as his viewership. There are also videos showing specific skewers using breast meat, skin, thighs and the ubiquitous negima, or chicken with spring onions.

Yakitori Guy has shied away from using his real name, and although he might not be the type to use the term influencer, he does indeed influence the western world’s understanding and appreciation of yakitori.

Traditional yakitori is done on a specialized grill over a Japanese white charcoal called binchotan, but it is an expensive setup. He wholeheartedly encourages people to get started on simpler electric grills. In fact, he talked up a specific brand of electric grill listed on Amazon so much that it completely sold out. But when you’re ready to take the next steps, he has a suggested shopping list for tools ranging from specialty Japanese chicken cutting knives to a collection of finishing sauces and pastes for a range of budgets.

Now based in Los Angeles, Yakitori Guy has a strong following on YouTube, Instagram and TikTok. Rather than calling them followers, he sees them as fellow yakitori enthusiasts and warmly refers to them as “Yakigang.” He doesn’t see himself as an expert but more as an advocate. He has definitely learned a lot in the years he has devoted himself to yakitori and the yakitori community. And he is quick to point out that the masters he trained under have likewise been learning more in that time as well. As with any craft, there is a starting point but no end—only a long line of progress, practice and, ideally, turning back to reach out and encourage others to join.

Yakitori Guy has an approachable and enthusiastic personality, but most of all he is authentic. The art of yakitori may have a nuanced depth—both in the final product for the customer and in the creation by the chef—but it’s easy to get started. It’s that same journey that Yakitori Guy is on, and he invites you to join that path. Go at your own pace, make new paths and, most of all, enjoy the ride in the Yakigang!

Rosminah Brown is a Santa Barbara native who types fast and eats slow. When she isn’t fleeing wildfires in the foothills, she can often be found around the San Marcos Preserve, especially now. She hopes everyone is staying safe and looking after each other.

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Yakitori Guy Resources

You can watch the Yakitori Guy on YouTube at www.YouTube.com/c/YakitoriGuy. If you’re not ready to sharpen your own yakitori skills, you can find robatayaki at Sachi Ramen and Robata Bar in downtown Santa Barbara. For more info, visit www.SachiRamenBarSB.com.

In North County, robata has been spotted at pop-ups by Nick Priedite and Brendan Dawn of Priedite BBQ at Bell’s and Bar Le Cote. Let’s hope this becomes a frequent thing. Check the calendar at www.PriediteBBQ.com or follow them on Instagram @prieditebarbecue.