There’s no shortage of top-shelf sushi in Sydney, but if you prefer your sashimi on the sultrier side, matched with Louis Roederer in an intimate, low-lit dining room, this celebrated favourite at The ...

At Matsuyama, keeps the yakitori traditional, but “fucks around” with other sticks, adding a Chinese twist to kangaroo and ...

With a 2am licence, this 40-seater – with an inventive cocktail list and a variety of small snack plates – fits perfectly ...

Inspired by the izakaya of Tokyo and Osaka, both in its menu and decor, Honō is a new Japanese bistro dedicated to yakitori, ...

The uni-educated siblings gave up promising careers to rescue the family’s eatery that was popular with K-pop idols in its ...

From a 14-course taste of sushi heaven and bakery delights, to delectable Japanese bar fare and a new-look Spanish food haven ...

The Japanese sub-cuisine of yakitori chicken skewers have brought great joy to the world. Here are the best yakitori ...

At the grill is the proprietor, Chef Pete Ho, and this is his new Vancouver restaurant, Sumibiyaki Arashi. He keeps a wide, round fan nearly the span of his back tucked into his apron, reaching for it ...

The buttery fish is dry-aged in house and grilled over binchotan, the fat dripping into smoldering charcoal and igniting its ...

"Instead of letting pieces like the collar and tail go to waste, we treat them like great snacks, and they get some love over the binchotan grill," explains Pinsky. The preparation is ever-evolving; ...

The grilling itself occurs on skewers over a fire of dense, high-grade binchotan oak charcoal that burns extraordinarily hot. Clendening can't use the highest quality binchotan that is used in Japan – ...