Binchotan charcoal-grilled yakitori: chicken thigh (momo), cartilage (nankotsu), wing tips (tebasaki), liver (kimo) and chicken skin (kawa) on skewers, seasoned with tare or salt. Ippuku uses binchotan, the Japanese oak charcoal that burns at a consistent high temperature without flare, to achieve the caramelized exterior and juicy interior that distinguishes serious yakitori from ordinary grilled chicken. The menu expands to offal, vegetables and rare house-made tofu. A Michelin Bib Gourmand since 2026.
Featured by TableJourney as a signature dish of Berkeley. See where to eat Ippuku Yakitori Platter in Berkeley or the Berkeley signature dishes guide.
More cities are in research. Want ippuku yakitori platter covered somewhere specific? Tell us where you want to eat.