The Grand Tour Story
The Grand Tour leaves the bright lights of Shibuya behind and slips into the narrow lantern-lit alleyways of Tokyo's
old yakitori districts. Tiny wooden restaurants squeeze between railway arches, charcoal smoke drifts into the cool
evening air, and chefs quietly turn rows of chicken skewers over glowing coals while commuters squeeze onto
stools after work.
There are no fancy menus.
No loud music.
Just smoke, soy, chicken and absolute precision.
Our guide, Kenji, brushes another skewer with a glossy tare sauce before placing it back over the heat.
He smiles.
"Yakitori isn't fast food."
"It's patience on a stick."
After one skewer, we stayed for six more.
You’ll Need
For the Chicken
700g boneless chicken thighs, cut into large chunks
2 spring onions, cut into 3cm lengths
1 tbsp vegetable oil
Yakitori Tare Glaze
4 tbsp light soy sauce
2 tbsp mirin (or 1 tbsp honey)
1 tbsp brown sugar
1 tbsp sake (or dry white wine)
2 cloves garlic, finely grated
1 tsp grated fresh ginger
1 tsp sesame oil
To Finish
1 tsp toasted sesame seeds
2 spring onions, finely sliced
Optional but dangerous
Steamed rice
Pickled ginger
Japanese mayonnaise
Cold Japanese lager
Method
Preheat your air fryer to 200°C.
In a small bowl, combine the soy sauce, mirin, brown sugar, sake, garlic, ginger and sesame oil.
Stir until the sugar has dissolved.
Thread the chicken and spring onion alternately onto metal or soaked wooden skewers.
Brush the skewers lightly with vegetable oil.
Arrange them in the air fryer basket in a single layer.
Air fry for 8 minutes.
Turn the skewers over and generously brush with the yakitori glaze.
Continue cooking for 5–6 minutes, brushing with more glaze halfway through, until the chicken is cooked through
and beautifully caramelised.
Give the skewers a final 1–2 minute blast at 205°C to create lightly charred, sticky edges.
Finish with toasted sesame seeds and sliced spring onions before serving immediately.