Best Yakitori in PJ

Only open for dinner, Sumi-Ka has been a busy mainstay for yakitori in Subang Jaya as it has always had a full house, especially on Saturday evenings. At Sumi-Ka, there is only one Japanese chef that is responsible for cooking the yakitori there. However, it is interesting to note that the man is in no way deterred by this in the slightest, and still insists on serving up some great yakitori. Where diners are concerned, there are plenty of yakitori options available; ranging from the regular pork slices, to the more extravagant Chicken Breast with Wasabi and Mentai Mayonnaise, and salted ginko nut.

With a name that says it all, you sure know that this charming restaurant take their yakitori seriously. From scallops marinated in teriyaki sauce to bacon wrapped enoki mushroom and pork belly to assorted vegetables, varieties are one of their forte. Each skewer is deftly done over precise heat, exuding a nice aroma with desired grilled speckles, thus it’s somewhat hard to stop once you start. If you’re really looking to bloat your tummy up, do check out their pasta and Western dishes too. In short, bring over your entire entourage and stack up the skewers. 

At Moku, the name of the game for the yakitori here is diversity. Coupling the pork belly items such as enoki mushrooms and scallops take the dish to a higher level. The sweetness of the soy sauce base, together with the richness of the pork belly, the earthiness and juicyness of the mushrooms, and the seafood flavour profile of the scallop, leave you having quite the flavour bomb presented to you. Even the chicken wings give a great textural experience with the crispy skin and the soft, juicy meat. The yaki tofu presents a similar story, with the crispy skin of the tofu working well with the soy sauce base. The bonito flakes placed on top also give a sense of lightness to the dish. In short, the yakitori at Moku is more than capable of delivering a diverse and unique experience, and it is definitely worth coming for.

While its name strongly suggests an emphasis on Udon dishes, Marufuku Udon does serve yakitori as well, an endeavour that began at the end of 2010. For a restaurant that specialises in Udon dishes, there are still plenty of yakitori options to enjoy at Marufuku Udon. Diners can enjoy some of the more conventional yakitori items served like chicken skin, chicken leg meat, and much more. For those who are a little more adventurous, the chicken innards are also served like gizzards, liver, and hearts. The yakitori can be ordered to have grilled with a soy sauce base or using mainly salt.

At Vino Vino Bistro, yakitori is definitely to be expected as the establishment is an izakaya after all. This izakaya is open only on weekdays for lunch and dinner. With that in mind, it is no surprise that Vino Vino Bistro has the wide variety of yakitori items that it does have, all with a unique twist with their secret recipes. There are 5 categories of yakitori at Vino Vino Bistro; namely chicken, lamb, seafood, vegetables, and barbecue. Each category has at least 6 options; each ranging from the conventional (i.e. chicken wings) to the more adventurous (i.e. chicken tails).

Uroko Japanese Cuisine, an Omakase style Japanese Restaurant in Section 17, is largely considered the place to be for Japanese cuisine in that particular residential area. With a signboard that explicitly highlights yakitori as a specialty; the presence of Uroko Japanese Cuisine can’t be ignored. The menu is extensive & enticing (which is apt considering Uroko literally translates to “scale”). One of the more popular items amongst customers in this vast menu is the chicken tail and chicken skin. Both are noted for their succulence and smoky flavour, which is enough reason to further delve into the selection that’s available at this establishment.

Since its inception in 2014 by two seasoned Japanese bartenders, The Bar at Empire Damansara has had a slow start, but is definitely gaining momentum as time goes on. A big contributor to this rise is the fact that it is staying true to being a Tokyo bar, with a wide selection of drinks and yakitori available. The yakitori at The Bar is given special treatment. This is because from August to November, a master Yakitori chef is on-site to grill this succulent Japanese rendition of meat-on-a-stick; with a selection of chicken, liver and vegetables options at your fingertips. The chef grills the yakitori using simple seasonings and at the right temperature, allowing the true flavours of the ingredients to shine, as well as making sure they were tasty, succulent, and crispy, with minimal greasiness.