Eating 21 skewers of Yakitori at Torimatsu in Gardena CA

[@takakomiyakawa7530]

30年前の渡米時、石川さんにはお世話になりました。お元気そうな姿を拝見できて良かったです。また行きますね。

[@TheRealJayGutta]

Loved every minute of this video!!

[@Yakitoriguy]

Love every minute of eating it too! hehe

[@samsr2887]

i wish there were more yakitori shops on the east coast

[@aroud]

I wish there were any here in sweden......

[@detlefsuenberg5868]

And I whish there were one in Germany.

[@Yakitoriguy]

Yea New York has all the good ones for sure!

[@detlefsuenberg5868]

I love NY an someday...

[@kharnethebetrayer4125]

That looked an epic feast, and a fun night.

[@이창우-z7y]

Thank you for video~!

[@Yakitoriguy]

Thanks for watching!

[@denysvanelewyck7092]

Wow

[@eustacelufgren]

I live in Kansas City (we can certainly BBQ pork and beef, but no yakitori in sight, beyond my own shichirin...whatever I've learned has been through your channel!) but I travelled to Orange county over the holidays and made a point to get reservations and drive up to Gardena. Good thing we arrived at opening, there was a line forming! The yakitori was amazing, the unique smell of the grill permeated the meat (and quail egg, particularly...so good!). Was my first time trying real yakitori made by a true master, so I now have a frame of reference to compare my efforts against. Alas I forgot to purchase the T-shirt. Thanks for the headsup on this wonderful place (and for teaching us about yakitori!)

[@Yakitoriguy]

Glad you enjoyed it! Hopefully you will be able to go to Japan for Yakitori too!

[@eustacelufgren]

@@Yakitoriguy One step at a time...I learned to read Cyrillic via Duolingo but reading hiragana, katakana, and kanji is going to take me some time! But hopefully someday!

[@disciprine]

I've lived next to this place for like 15 years. Your video finally made me try it for the first time lol. It's a pretty nice joint. My 3 fav sticks were probably the cartilage, heart, and gizzard. I will add a dash of salt next time to some of the ground chicken skewers as I felt they could use a little more seasoning. I usually have gone to shinsen gumi (ayumu San rocks) over the years, but I like the different variety he has. Will def go back more. Plus it's the only place I've found that serves toriwasa and sasami ponzu

[@thegolfcartshop]

looks good

[@Yakitoriguy]

Sure is!

[@detlefsuenberg5868]

We need yakitoryguy in europe, one week four countries or so. Thank you for your videos, very interesting.

[@Yakitoriguy]

Will love to visit Europe one day!

[@kharnethebetrayer4125]

@@Yakitoriguy come to England😊 We love bbq's here, so spreading the love of yakitori should go down really well.

[@schorschhartmann3072]

I total agree i ll try to raise 20 chicken

[@strengthinsoul]

This is great! KANPAI! 🍻

[@Yakitoriguy]

Kanpai!

[@samsr2887]

I noticed at torishin that they clearly reuse skewers, they have pre-burnt tips, and I recall a video on a kabayaki place in japan that reuses its bamboo skewers, something about how the binchotan and heat carbonizes the skewer a little and makes it harder. Do you have experience with this and any tips on how to reuse skewers? Just wipe clean and boil to sanitize? I can't seem to find much info online.

[@zhili5710]

Hi Yakitori guy, may I have your email ? I want to know if I can learn yakitori skill from you in person?