{"id":124647,"date":"2017-08-28T09:53:57","date_gmt":"2017-08-28T00:53:57","guid":{"rendered":"https:\/\/www.fukuoka-now.com\/?post_type=food&p=124647&lang=en"},"modified":"2020-03-12T16:00:23","modified_gmt":"2020-03-12T07:00:23","slug":"gombei-yakata-daimyo","status":"publish","type":"post","link":"https:\/\/www.fukuoka-now.com\/en\/gombei-yakata-daimyo\/","title":{"rendered":"Gombei Yakata Daimyo"},"content":{"rendered":"

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The Daimyo branch of Gombei is the yakitori<\/em> restaurant that revolutionized the torikawa<\/em> (chicken skin) skewer to the point that its it is now considered a standard element of any yakitori<\/em> meal in Fukuoka. In Fukuoka, as opposed to the rest of Japan, torikawa<\/em> are made using the thin skin of the chicken neck. Any excess fat dissipates when the skewers are grilled, but the real secret to the flavor is the fact that they are grilled several times over the course of several days, resulting in an addictive crunchy-on-the-outside, juicy-on-the-inside delicacy. This is why many people will order the skewers 10 and 20 at at time! Gombei is popular and well-known, so it is best to go early or make a reservation. <\/p>\n

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