Yakitori Jin- Haberfield, NSW
Yakitori 焼き鳥- a steady staple
There are some staples that are near and dear to my heart when someone mentions Japanese food and Yakitori is one of these staples.
Here in Sydney, a personal favourite is Yakitori Jin located in Haberfield.
焼き鳥 - as translated would be "grilled bird” with the use of the kanji for 焼 and 鳥
From my understanding since moving to Sydney, the varietals of some common yakitori offerings are limited here due to sourcing issues. Some places that I have visited internationally in the past have had offerings such as chicken tails, skins, cockerel combs, intestines as well as livers and neck meat!
Fremantle Octopus Skewer
A seasonal menu item, this item has become one of my staples every time it appears. Tender and smoky from the grill, this is anything a seafood lover would enjoy.
Blistered shishito Peppers
Shishito peppers are from the Capsicum family and are typically harvested while still green.
Though typically very mild, apparently 1 in every 10 or 20 peppers is spicy.
Chicken Hearts
As a big fan of most chicken organs, I do usually get a combination of chicken hearts and chicken gizzards at yakitori locations.
In Sydney the number of organs available is a little smaller than what I have had overseas which I have heard is due to supply issues.
Chicken Gizzards
While chicken hearts have the texture of firm meat, the gizzards have more of a crunchy texture which may be an acquired taste for some.
Shime saba (しめ鯖)
One of my favourites- I take the opportunity to order shime saba wherever I see it on the menu. Yakitori Jin’s variation is a little different as the pickle does not run entirely through the entirety of the fish like other more common variations leaving a portion of the flesh raw.
Chicken Thigh and Green Onion
A staple at all yakitori places.
Fish Collar
A seasonal menu offering, we found this fish collar dish refreshing with a sweet chilli and tomato sauce to compliment the collar.
Though it typically is not a favourite, it was enjoyable and something different to showcase the team’s flexibility.
Chicken Udon
Considering the nature of the yakitori joint, it is only natural for Yakitori Jin to have a chicken based soup dish as traditionally offcuts and carcasses can be used for this purpose.
A small dollop of yuzu kosho- an aromatic yuzu pepper sauce is usually served with it to cut through the umami from the soup.
If you find yourself desiring a taste of yakitori and other accompaniments, a trip to Haberfield comes highly recommended by me.
I would highly recommend booking online ahead of going as they are rather popular and can get quite busy.