Yakitori Demonstration by Shimokitazawa Yakitori Derby

“Let’s Make Yakitori”
In this LIVE Yakitori demonstration with Chef Yuki Fukuda from Shimokitazawa Yakitori Derby, we will work with a whole chicken and demonstrate the entire process. Participants will experience every step, from breaking down the chicken to skewering and grilling.
For professional chefs, the session will include technical explanations and theoretical insights.
For general participants, we will also share practical knowledge that can easily be applied at home, making the workshop accessible and easy to understand.
This workshop will give you a deeper appreciation of the importance of understanding ingredients and techniques, showing that yakitori is much more than simply skewering and grilling.
Yakitori
Yakitori

Course Schedule

  • Class Date
    20 May 2026
  • Class Hour
    9:00 - 16:00 or until finish
  • Total Hour
    6 Hours
  • Class Capacity
    45 Seats
Line
Booking Deadline
Qualified Age Minimum 18 years old
Delivery Language Japanese with Thai translation
Suitable For Amateurs, food enthusiasts, and restaurant owners
Accomplishment Certificate of Achievement by The Food School Bangkok

What you will learn

  • Explanation of the structure of a whole chicken (including the importance of ageing and air-drying)
  • Techniques for breaking down each part of the chicken (thigh, breast, tenderloin, wings, neck, heart, liver, etc.)
  • Characteristics of each cut and the appropriate skewering techniques
  • Grilling methods over charcoal (heat control, skewer placement, and timing for turning)
  • Seasoning techniques for each cut (using salt or tare sauce)

Lecturers

Chef Yuki Fukuda

Courses You Might Also Like