What is the Japanese grilled chicken skewers dish known as?

The Japanese grilled chicken skewers dish is known as yakitori.

Yakitori consists of bite-sized pieces of chicken threaded onto skewers and grilled, traditionally over charcoal. The meat may be seasoned with shio, or salt, or tare, a sweet-savory glaze usually based on soy sauce, mirin, and other seasonings. Charcoal’s high heat helps brown the exterior while adding a characteristic smoky aroma.

Yakitori menus often use more than chicken breast or thigh. Common cuts include negima, chicken with scallion; tsukune, seasoned chicken meatballs; kawa, crispy chicken skin; sunagimo, gizzard; reba, liver; and nankotsu, cartilage. This nose-to-tail approach is one reason yakitori offers such a wide range of textures.

Yakitori is popular at izakaya pubs, festival stalls, and specialized restaurants, where it is commonly paired with beer or sake. It is sometimes used loosely for skewered grilled foods, but kushiyaki is the broader term for grilled skewers that may contain pork, beef, seafood, or vegetables. In the strict culinary sense, yakitori centers on chicken.