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Charcoal-Grilled Yakitori in Ikeda
The fat sizzles and pops over the charcoal. When you bite into a skewer infused with fragrant smoke, the skin is crispy and the inside is juicy. It makes that after-work drink irresistibly delicious. The Ikeda and Ishibashi areas are so crowded with famous shops that they are known as a 'yakitori battleground.' It is said that this is due to the presence of long-established local chicken wholesalers. An environment where high-quality chicken can be sourced stably has quietly supported this yakitori culture. Many shops slow-grill their meat over Kishu Bincho charcoal, earning a reputation for its wonderful aroma. Enjoy a skewer wrapped in the scent of charcoal alongside a chilled drink. Tasting it casually and without pretense—this is a modest pleasure of an Ikeda night.
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