Hello, fellow sumo fans! Today, I’m excited to introduce you to one of the tastiest aspects of sumo culture—Kokugikan Yakitori. If you’ve ever been to a sumo tournament at Ryogoku Kokugikan, you’ve probably seen, smelled, or tasted this famous yakitori. But did you know that this delicious treat has become a beloved part of sumo’s culinary tradition? Even if you can’t make it to a sumo match in person, Kokugikan Yakitori brings the unique flavor and atmosphere of the sumo world right to your home. Let’s explore what makes this dish so special!
The Story Behind Kokugikan Yakitori
Kokugikan Yakitori has a rich history that dates back to 1985 when the Ryogoku Kokugikan opened in Tokyo. Before this, during the era of the Kuramae Kokugikan, fans enjoyed freshly grilled yakitori cooked over charcoal. However, when the sumo stadium moved to Ryogoku, there were new challenges—specifically, fire safety regulations prevented the use of open flames inside the venue. As a result, a new method was needed to deliver the same delicious flavor without using traditional charcoal grilling.
To solve this problem, special grilling machines were developed to replicate the smoky, savory goodness of charcoal-grilled yakitori. The key was to ensure that the yakitori tasted just as good when it was cold, as it was primarily sold to sumo fans as a snack to enjoy during matches or as a convenient bento for those heading home.
Over the years, Kokugikan Yakitori grew in popularity, not only as a snack during sumo tournaments but also as a highly sought-after souvenir. Today, you can even find it in train stations and specialty stores throughout Tokyo, allowing fans from all over to enjoy this iconic sumo treat anytime, anywhere.
But there’s more to this yakitori than just convenience. It’s steeped in sumo tradition. In fact, there’s a special connection between sumo and chicken. Sumo wrestlers have long considered chicken to be a lucky food because of its symbolism: chickens walk on two legs and don’t touch the ground with their wings, just as sumo wrestlers aim to avoid touching the ground with anything other than their feet during a match. This unique tie between the sport and the dish makes Kokugikan Yakitori even more meaningful.
What Makes Kokugikan Yakitori So Delicious?
Now that we’ve explored its background, let’s dive into what really makes Kokugikan Yakitori stand out. The key lies in its quality ingredients, meticulous preparation, and the traditional methods used to preserve its flavor—even when served cold. Here’s a closer look at why this yakitori is so special:
Handpicked, High-Quality Chicken
First and foremost, the chicken used in Kokugikan Yakitori is always fresh, domestic chicken. They avoid using frozen meat because thawing can cause the juices to escape, reducing the richness of the flavor. This insistence on using only fresh chicken ensures that the yakitori retains its tenderness and juiciness, even after it cools down. The chicken is carefully selected to maintain high standards of taste and texture.
Unique Skewering Technique
The skewers themselves are also carefully prepared. Each skewer typically contains both thigh meat and breast meat. This combination of different cuts of meat provides a delightful contrast in texture and flavor, with the juicy, rich thigh meat balancing perfectly with the leaner, tender breast meat. This mix ensures that every bite is flavorful and satisfying, offering a more dynamic eating experience than your typical yakitori.
Signature Sauce with a Story
No yakitori is complete without the right sauce, and Kokugikan Yakitori is no exception. The sauce used in these skewers is a blend of soy sauce, mirin (a type of sweet rice wine), and sugar, creating a rich, savory-sweet glaze that perfectly complements the grilled chicken. But what makes this sauce truly special is its heritage. For many years, the sauce was made in-house at the Kokugikan, where it was cooked in large batches and used to coat tens of thousands of skewers.
Nowadays, the base sauce is produced by a trusted supplier, but the tradition of “tsugi-dashi” continues—a process where the sauce is topped up and enriched by the juices and fats from the grilled chicken over time. This continuous blending of new and old sauce ensures that every batch of yakitori carries the deep, complex flavors that fans have come to love over the decades.
A Six-Layer Sauce Application Process
One of the most interesting aspects of Kokugikan Yakitori is the unique method used to apply the sauce. Rather than simply brushing it on at the end, the yakitori is dipped into the sauce a total of six times throughout the cooking process. Four layers of sauce are added while the chicken is grilling, and an additional two coats are applied after the skewers are cooked. This ensures that the sauce penetrates deep into the meat, giving it a rich, well-balanced flavor in every bite.
After the skewers are fully cooked and sauced, they are submerged in the sauce for another 30 minutes to further infuse the flavor. Finally, the yakitori is cooled to a precise temperature of 20°C to maintain its tenderness while ensuring that it can be safely packaged and enjoyed later. This careful cooling process helps to lock in the flavor, allowing the yakitori to taste just as delicious when it’s cold as it does when it’s freshly grilled.
Impressive Production Scale
One thing that always amazes me is the sheer scale of yakitori production at the Kokugikan during a sumo tournament. On an average day during the Honbasho (the official sumo tournaments held six times a year), the kitchen at the Ryogoku Kokugikan produces an astonishing 50,000 skewers of yakitori. During the peak of sumo’s popularity in the 1990s, when legends like Wakanohana and Takanohana were drawing massive crowds, production reached up to 100,000 skewers a day!
It’s hard to imagine just how much work goes into producing such a high volume of yakitori, but the dedicated team at the Kokugikan has perfected their craft over the years, ensuring that every skewer is prepared with the same level of care and attention to detail.
Where to Buy Kokugikan Yakitori
While it’s certainly a treat to enjoy Kokugikan Yakitori during a sumo match at the Ryogoku Kokugikan, the good news is that you don’t have to wait for the next tournament to get your hands on these delicious skewers. Today, they are widely available at various locations across Tokyo, so you can indulge in this sumo delicacy whenever the craving strikes.
Available at JR Train Stations
If you’re passing through some of Tokyo’s busiest train stations, you’re in luck! Kokugikan Yakitori is available at the following JR train stations:
- Tokyo Station: Ekibenya Matsuri (Central Street) and Ekibenya (Inside JR East Shinkansen Platforms)
- Ueno Station
- Shinjuku Station
- Omiya Station
- Hachioji Station
These stations are popular spots for travelers, and picking up a pack of Kokugikan Yakitori makes for a perfect snack or souvenir to take on your journey.
Specialty Stores and Other Locations
In addition to train stations, Kokugikan Yakitori is also sold at a variety of specialty stores and supermarkets around Tokyo. Some of the locations include:
- The Garden Jiyugaoka (locations in Ueno, Kinshicho, Ikebukuro, Meguro, Ogikubo, Kunitachi, Tachikawa, Jiyugaoka, Yokohama, Higashi Totsuka, Ofuna, Perie Chiba, Tsudanuma, Shinkoshigaya, and GranEmio Tokorozawa)
- Ryogoku Tourist Information Center (located in Edo Noren, 1st Floor)
- Kakiya Sushi (selected locations in Tokyo)
The availability of Kokugikan Yakitori at these locations may vary depending on the time of year, and some stores may have limited quantities, especially outside of sumo tournament seasons. It’s always a good idea to call ahead and check if they have stock before making a trip.
Learn More from the Official Website
If you’re looking for the most up-to-date information on where to buy Kokugikan Yakitori, or if you simply want to learn more about this iconic sumo dish, you can visit the official Kokugikan website (https://www.kokugikan.co.jp/yakitori.html) . Here, you’ll find detailed information about the product, its history, and where you can purchase it in and around Tokyo.
The website is a great resource for sumo fans, tourists, and anyone who wants to experience a taste of sumo culture. Whether you’re planning a trip to Japan or looking for a unique souvenir to bring back home, Kokugikan Yakitori is a must-try.
Conclusion: A Delicious Piece of Sumo Tradition
In the world of sumo, Kokugikan Yakitori is more than just a convenient snack—it’s a symbol of tradition, craftsmanship, and flavor. Its unique preparation methods, high-quality ingredients, and rich connection to Japan’s national sport make it a standout dish that is loved by fans both inside and outside the Kokugikan.
The next time you find yourself attending a sumo tournament or visiting Tokyo, be sure to pick up a box of Kokugikan Yakitori. You’ll not only be indulging in a delicious treat but also experiencing a piece of sumo history. Whether you’re a die-hard sumo fan or simply looking for a tasty souvenir, Kokugikan Yakitori offers a special way to connect with Japan’s beloved sport and its rich culinary traditions.
Sumo fans, enjoy your Kokugikan Yakitori, and let’s look forward to the next Honbasho together!
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