Neck, heart, gizzard, cartilage: choosing yakitori cuts by texture in Seoul

At our izakaya near Sinyongsan Station in Seoul, when guests are deciding what to order, the first thing we ask is: what texture do you enjoy? Specialty chicken cuts feel unfamiliar if you go by name alone, but they get much easier once you sort them into tender, chewy and crunchy. Come compare several cuts side by side and find the one that suits you.

Thigh and neck are the familiar, tender place to start

Chicken thigh is the cut we explain first to guests who want juicy, familiar meat. Neck has some bite inside its tenderness, so it is a good next step into specialty cuts. The current official menu lists grilled chicken thigh and grilled chicken neck at 10,900 KRW each, and prices may change.

For a chewy bite, gizzard and heart

Gizzard and heart are the cuts you choose for the pleasure of chewing. We describe gizzard as springy and firm, and heart as chewy but comparatively mild. Both are currently listed on the official menu at 9,900 KRW each. Order them alongside tender meat and the contrast is clearer.

If you like a crunch, look at the cartilage

Knee cartilage and breast cartilage are what guests come to for a crunchy texture. Even within cartilage, the bite can differ. If it is your first time, rather than ordering several kinds of cartilage, pair one with meat or with gizzard and heart. Both cartilage dishes are currently listed on the official menu at 9,900 KRW each.

Compare all three textures at one table

For a first order, one tender cut, one chewy cut and one crunchy cut is enough. You do not need to order everything; scale it up or down to suit the tastes and appetites at your table. Prices and availability can change, so prices are on the menu in store. We will help you choose from what is available.

Frequently asked questions