I love yakitori and Hot-Ya was the first shop I ate it in Akasaka. Both yakitori and kushiyaki are used interchangeably in Japanese society to refer to skewered meat collectively; however, when referring to a specific item, yakitori will not be used unless the primary meat is chicken. Hot-ya serves yakitori and more.
Yakitori (焼き鳥) is a Japanese type of skewered chicken. Its preparation involves skewering the meat with kushi (串), a type of skewer typically made of steel, bamboo, or similar materials. Afterwards, they are grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with tare sauce or salt.
Literally meaning “Hot shop”, they use “Oyama chicken” grown at the foot of Mount Oyama in Tottori Prefecture. Its meat quality is white, moderately high quality fat, and is an excellent product that combines juiciness and mellow body.
Kushiyaki (串焼き) is a formal term that encompasses both poultry and non-poultry items, skewered and grilled. At times, the restaurant group them as kushimono skewered and grilled food (串物) and yakimono (ja) skewered and grilled food (焼き物).
While using pork, grilled pork on skewers are cooked with the same sauce as yakitori, and that is why in some areas as Muroran, grilled pork on skewers are called “yakitori”, instead of yakiton (やきとん, skewered and grilled pork).
While kabayaki is also skewered and grilled over charcoal, it is rarely categorized as kushiyaki since they are not served on skewers.
Fish grilled whole on skewers with salt and served after pulling off the skewer including sea bream (tai) and sweet fish ayu is not called kushiyaki but shioyaki (grilled with salt) at high end restaurants. At food stalls or yatai, ayu is sold on skewer.
And they also served other hotpot items and fried items just like an Izakaya.
Hot-ya ほっと屋 赤坂店
Japan, 〒107-0052 Tokyo, Minato City, Akasaka, 3 Chome−10−10-4
Tel : +81 3-5549-1755