Behind the Scenes at Jomon Negishi: Crafting the Perfect Grilled Skewers

At Jomon Negishi , the art of grilling skewers is taken to an entirely new level. Known for its authentic and innovative take on yakitori, Jomon Negishi has earned a reputation as a culinary destination that not only serves delicious food but also celebrates the artistry and tradition behind one of Japan’s most cherished cooking techniques. Whether it’s the tender chicken thigh, savory grilled vegetables, or even unique cuts like chicken liver and heart, each skewer is crafted with care, precision, and a deep respect for tradition. So, what goes on behind the scenes at Jomon Negishi to ensure the perfect grilled skewer? Let’s take an exclusive look at the meticulous process that makes each bite of yakitori a memorable experience.

The Importance of Binchotan Charcoal

At the heart of Jomon Negishi’s grilling process is binchotan charcoal, a premium, traditional Japanese charcoal that plays a significant role in achieving the restaurant’s signature smoky flavor and perfect texture. Unlike regular charcoal, binchotan is made from oak wood and burns at extremely high temperatures, allowing for a consistent, intense heat. This is crucial for yakitori as it helps to lock in the natural juices of the meat while achieving a delicate balance of crispy skin and tender meat on each skewer.

The chefs at Jomon Negishi are highly skilled in the use of binchotan. The precise control over the grilling temperature ensures that the skewers are cooked perfectly, with a clean smoky flavor that does not overpower the natural taste of the ingredients. The combination of the high heat and the unique qualities of binchotan charcoal contributes to the overall flavor profile that sets Jomon Negishi apart from other yakitori restaurants.

Selecting the Perfect Cuts of Meat

The key to making perfect yakitori lies in selecting the freshest, highest-quality ingredients. At Jomon Negishi, the chefs take great pride in sourcing their ingredients carefully to ensure that each skewer showcases the best flavors. They prioritize free-range, antibiotic-free chicken, which is known for its richer flavor and firmer texture compared to commercially farmed chicken. Each cut of chicken is chosen specifically for its unique flavor and texture.

The restaurant’s menu offers a variety of skewers, from the traditional chicken thigh (momo) to the more adventurous chicken heart and chicken liver. Each cut is meticulously prepared and skewered with precision. The chefs at Jomon Negishi believe that the key to great yakitori is in the details. Each piece of meat is carefully cut to the perfect size, ensuring an even cook, and skewered with just the right spacing to allow the heat to penetrate properly.

What sets Jomon Negishi apart is its use of offal, like chicken liver, gizzards, and hearts, which are not commonly found on many yakitori menus. These cuts, often overlooked in other restaurants, are prepared with the utmost care, marinated, and grilled to perfection, offering diners an authentic taste of traditional yakitori.

The Art of Skewering

Once the chicken is prepared, the next step in the yakitori-making process is skewering. At Jomon Negishi, this is not just a simple task—it’s an art form. The skewers are assembled by hand with great attention to detail. The chicken is threaded onto bamboo skewers, with each piece placed at an optimal distance to ensure even cooking. The skewers are arranged just so, allowing for the right amount of space between each piece of meat and allowing the heat from the binchotan charcoal to cook everything evenly.

The chefs take great care when skewering other ingredients too. Vegetables like shishito peppers, scallions, and shiitake mushrooms are carefully arranged on the skewers, ensuring that the flavors complement the meat. These vegetables are often grilled alongside the chicken, adding a smoky sweetness that balances the savory, rich flavors of the meat.

The Role of Tare Sauce

One of the signature elements that sets Jomon Negishi’s yakitori apart is the use of their house-made tare sauce, which is used to glaze many of the skewers as they cook. The tare sauce, a rich blend of soy sauce, mirin, sake, and sugar, is simmered to create a savory-sweet glaze that enhances the flavor of the grilled meat.

The chefs at Jomon Negishi coat each skewer with the tare sauce during the grilling process. As the skewers cook, the sauce caramelizes and creates a glossy, flavorful finish that provides depth to the smoky chicken. The delicate balance between sweetness and saltiness makes the tare sauce a defining feature of Jomon Negishi’s yakitori, elevating the flavors of every skewer.

Not all skewers are glazed with tare sauce, though. Some are left untouched to showcase the pure, smoky flavor of the grilled meat, allowing diners to appreciate the natural flavors of the chicken, vegetables, or offal. For these skewers, the chefs use a light sprinkle of sea salt, which further enhances the natural umami of the ingredients.

The Grilling Process: Precision and Timing

The grilling process itself is where the magic happens. Each skewer is carefully placed over the binchotan charcoal, and the grilling begins. The chefs watch carefully as the skewers cook, rotating them regularly to ensure that they are evenly grilled on all sides. This level of attention ensures that every piece is cooked to perfection: juicy on the inside, slightly crispy on the outside, with a perfect char from the binchotan heat.

The timing is critical at this stage—yakitori cooks quickly over the high heat, and the chefs need to know exactly when to turn the skewers to achieve the ideal texture. It’s a process that requires years of practice and experience, and the chefs at Jomon Negishi have honed their skills to perfection.

Presentation and Service

Once the skewers are perfectly grilled, they are carefully plated and served. The presentation of the yakitori at Jomon Negishi is simple yet elegant, allowing the vibrant colors and textures of the skewered ingredients to take center stage. The skewers are often served on a wooden platter, accompanied by a small dish of Japanese pickles or a light miso soup, complementing the smoky flavors of the grilled meat.

Service at Jomon Negishi is attentive and personal. The staff is well-versed in the menu and eager to explain the various cuts of meat, grilling methods, and sake pairings. Guests can even watch the grilling process in action at the open kitchen, adding to the overall experience.

Conclusion

Behind the scenes at Jomon Negishi, the process of crafting the perfect grilled skewers is an intricate blend of tradition, skill, and attention to detail. From the selection of high-quality meats to the use of binchotan charcoal and the careful skewering and grilling techniques, every element is meticulously executed to deliver an authentic and unforgettable yakitori experience. Whether you’re enjoying the tender chicken thigh, savoring the richness of chicken liver, or indulging in the seasonal vegetables, the chefs at Jomon Negishi have perfected the art of yakitori, offering guests a taste of Japan with every skewer. It’s a dining experience that celebrates the craft and tradition of Japanese grilling, making Jomon Negishi a standout destination for anyone looking to experience the true flavors of Japan.