Yamamoto's approach to yakitori begins with the belief that each cut calls for its own seasoning and technique. Working with four carefully selected poultry varieties, including Tokyo Shamo and Kyo-Aka Jidori, he moves from delicate tenderloin to richer cuts and offal, building flavor and texture as the meal progresses. Cooked close to the intense heat of Kishu Binchotan charcoal, the skewers develop crisp, fragrant surfaces while remaining moist and tender at the center..

Kyo-Aka Jidori sasami arrives simply salted, its tender meat lifted by the bright bite of house-cured sansho berries. Seseri is the richly marbled neck meat whose firm texture comes from the bird's constant movement. Kata is the shoulder of female Tokyo Shamo, selected for its pleasantly springy texture. Kyo-Aka Jidori white liver is cooked rare and glazed with sauce, leaving the center almost melting. The signature negima, which alternates pieces of Tokyo Shamo and Japanese long onions on the skewer, highlights the concentrated flavor of the meat.

Yamamoto’s seasoning is key to bringing out the best flavor in the poultry. The salt is an original blend made by simmering Vietnamese sea salt with dried bonito flakes and kombu before roasting it to deepen its savory character. The flavorful marinade, or tare, is enriched with the fine bonito flakes left over from shaving the fish and continuously replenished since Yamamotoya's days as a street stall. Semi-dried tomato is another signature dish, served on a spoon in the style of a Chinese soup dumpling. The tomatoes are dried in the sun or on wire racks for around twelve hours until they shrink to roughly two-thirds of their original size, concentrating their sweetness and natural umami. Served midway through the meal, the bright flavor of the tomatoes acts as a palate cleanser.

The meal concludes with a choice of rice dishes, including soboro (minced chicken) rice, tamago-kake gohan (rice topped with raw egg), abura-meshi (chicken fat rice) and Japanese curry rice. Among them, the abura-meshi is a house specialty. Chicken fat is gently folded through freshly cooked rice with scallions.

INGREDIENTS
Yamamoto’s omakase menu features four different varieties of Japanese poultry. Tokyo Shamo serves as the foundation of the course, complemented by Kyo-Aka Jidori, Hakata Jidori and Saitama Aigamo (crossbred duck). Only female birds are used for their tender texture. Seasonal vegetables are carefully selected for quality.