I’ve had an obsession with yakitori for the last year. While grilling meat over “fire” is a very primal thing, I think yakitori is so refined and meticulous. I can’t get enough of it.
Also, saving $100-150 each dinner by buying a $15 Mary’s chicken compared to going out to a yakitori joint is a huge bonus!
My tare is roughly 9 months old now. Sake, mirin, soy, ginger, garlic, negi, chicken carcasses, and some shiitake for added umami. Literally great on everything!
Below are some of things I cook on “the bincho grill”. It’s basically a stainless steel konro with an insert so it’s very easy to clean and maintains good temps. I highly recommend getting one if you’re into it! Great construction and the owner/company is in LA. If you want more details message me privately (not affiliated, just really love his product!)
Duck breast below is with fennel seeds, fennel pollen, Szechuan peppercorns, and coriander.
That last skewer is all chicken skin 
