The Japan Timesのインスタグラム(thejapantimes) - 5月2日 14時32分

Third-generation owner-chef Tomotsugu Sakakibara has been grilling yakitori at Yokohama's Ribatei for 20 years now and it shows in his relaxed demeanor and the way he tends the skewers. He sources his chicken from Miyazaki Prefecture and, while they’re not jidori (name-brand) birds, he coaxes immensely satisfying flavor from even the most humdrum parts. (@tokyofoodfile photo)
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#Japan #Yokohama #yakitori #food #dining #delicious #Japanesefood #横浜 #焼き鳥 #食事 #美味しい #食べ物

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