Lai Sun Dining Opens Yakitori Yamato in Wan Chai

The acclaimed restaurant from Osaka’s Kitashinchi district brings its signature
150-days free-range Nara ‘jidori’ chicken to Hong Kong

HONG KONG: Adding another dynamic restaurant to its stable of world-class eateries in Hong Kong, Lai Sun Dining unveils its latest opening, Yakitori Yamato, located in the heart of Wan Chai. Hailing from Osaka, the popular restaurant channels Japanese wabi-sabi aesthetics to offer an elegant, upscale yakitori experience catering to poultry lovers everywhere. Encompassing 12 guests in the main dining rooms and 8 guests in the private VIP room spread across two levels, guests are invited to step into the zen-like atmosphere, savouring a superior yakitori experience built around the charcoal grill and exclusive jidori chickens imported from Japan.

Founded in Osaka in 2010, the restaurant is spearheaded by Shin Kawaguchi, a yakitori master with a family background in the chicken meat trade. From a young age, Kawaguchi learned how to prepare, preserve and butcher chickens, gaining a reputation as a chicken ‘shokunin’ (expert artisan) by the age of 20.

In 2001, he opened his first yakitori restaurant, unveiling his patented method of ageing the chicken to enhance its natural umami. He rose to further acclaim in 2010 with the opening of Yakitori Yamato, which entered the “Top 100 Yakitori” list by Tabelog, Japan’s premiere restaurant rating site. At Yakitori Yamato in Hong Kong, the brand’s first overseas branch, the kitchen will be overseen by Chef Ogura Tadashi, who trained under Chef Kawaguchi for a decade.

Seated around the open kitchen, diners are invited to discover the premium taste of free-range jidori chickens from Nara; bred for 150 days, the “Yamato Niku Dori” is coveted by chefs for its slightly chewy texture, rich flavour and natural umami.

At the heart of the restaurant is the charcoal grill, which utilises top-quality Japanese Kishu Bincho charcoal, famed for its ability to impart a distinct aroma at searingly hot temps. Specially designed by Kawaguchi, the charcoal stove is divided into three layers—the unique design key to ensuring the optimal level of doneness tailored to specific parts of the bird. Seasonal vegetables, meanwhile, are baked with the hot embers and ash, imparting a smokey aroma while keeping the produce moist and tender.

Blending traditional Japanese grilling styles with Western ingredients and modern techniques, Chef Kawaguchi unveils an omakase menu (priced at HK$1,680 per person) for the ultimate yakitori showcase. An array of Western-style appetisers includes French biscuits served with homemade chicken liver mousse, a fresh salad of Kyushu organic vegetables, and the “French Broth” made with slow-simmered bones. For the main event, chargrilled skewers highlight the best parts of the chicken: From chicken kidneys to neck meat and loin skin, the menu reflects Chef Kawaguchi’s belief that there are nearly 100 styles of roasted birds and various chicken parts to showcase in traditional yakitori. Signature dishes include “Spicy Grilled Chicken” with Okinawan soba and sage; the unctuous “Chicken Kidney with Foie Gras”; and “Oyakodon” made with Japanese organic farm eggs, with an array of homemade sauces and organic produce sourced from around Japan to complement the poultry-centric menu.

“I think ground chicken is very malleable, and should be treated with the same attention and treatment as high-grade ingredients such as Wagyu,” says Chef Kawaguchi. “As a roast bird master, I try my best to enhance the flavour and texture of the chicken, so as to enhance the status of the chicken and pay tribute to the farmers who have carefully cultivated the prized breed.”

About Yakitori Yamato Hong Kong

At Yakitori Yamato in Hong Kong, the brand’s first overseas branch, the kitchen will be overseen by Chef Ogura Tadashi, who trained under Chef Kawaguchi for a decade. Located in the heart of Wan Chai. Hailing from Osaka, the popular restaurant channels Japanese wabi-sabi aesthetics to offer an elegant, upscale yakitori experience catering to poultry lovers everywhere. Guests are invited to step into the zen-like atmosphere, savouring a superior yakitori experience built around the charcoal grill and exclusive jidori chickens imported from Japan.

About Chef Shin Kawaguchi

Shin Kawaguchi, a yakitori master with a family background in the chicken meat trade. From a young age, Kawaguchi learned how to prepare, preserve and butcher chickens, gaining a reputation as a chicken ‘shokunin’ (expert artisan) by the age of 20.
In 2001, he opened his first yakitori restaurant, unveiling his patented method of ageing the chicken to enhance its natural umami. He rose to further acclaim in 2010 with the opening of Yakitori Yamato, which entered the “Top 100 Yakitori” list by Tabelog, Japan’s premiere restaurant rating site.

About Lai Sun Dining

Lai Sun Dining – a member of the Lai Sun Group, is a Hong-Kong based, leading hospitality group, operating 21 distinctive brands across 26 venues worldwide, with a total of 10 Michelin stars counted in the group’s portfolio plus 2 exclusive private clubs. https://laisundining.com/