SANCTOBIN

Tsukune つくね Soft and juicy minced chicken, coated in sweet sauce. It sometimes comes with egg yolk to dip in.

Sasami ささみ Small pieces of breast meat, usually topped with wasabi to refresh your palate. Since it’s the least fatty part of the chicken, sasami is usually served medium rare to prevent it from tasting dry and tough.

Tebasaki 手羽先 Closest meat to the bone it has rich flavours, making it a popular item. Don’t leave a morsel behind – you’ll love the crispy skin and the tender, juicy flesh inside.

Leva レバー Crispy and lightly charred on the surface, the liver’s rich, smooth texture is what foodies relish. Unlike beef or pork, chicken liver is lighter in taste and goes well with wine.

Negima ねぎま The fail-proof combination in a yakitori skewer, and the most popular order as well. The grilled leek is crunchy and full of flavour and perfectly matches the juiciness of the meat, which is usually thigh or breast.

Kawa 皮 This is basically skin from the neck. It’s chewy, crunchy but also fatty at the same time – extremely addictive.

Chochin ちょうちん Sure, this sounds like a challenge, and the hanging ovary (egg yolk) might shock you. But it’s delicious: the creamy, runny yolk; the smoky, crunchy fallopian tube; all brought together with a sweet soy glaze.

Sunagimo 砂肝 The gizzard has a surrounding double muscle that is odourless and has a pleasant, crisp texture. It’s usually seasoned with salt.

Hatsu ハツ Don’t be put off by the grilled chicken heart. It tastes surprisingly light, best enjoyed with just a sprinkling of salt. The unique texture can be rather addictive – and obviously there’s only one heart per chicken, making this a limited item on the menu.

Momo もも A staple that’s served at all yakitori restaurants, the juicy, meaty thigh is easily the most ordered item on the menu.

Nankotsu 軟骨 Since it doesn’t have much flavour, nankotsu, or cartilage, is enjoyed for its crunchy texture. (Try it karaage-style; deep-fried chicken soft bones are very addictive.) There are usually two types of nankotsu: the soft end of the breastbone, and the knee cartilage adjoining the thigh and the drumstick.

Whether you’re enjoying yakitori in an izakaya or a restaurant, it’s all very simple and casual. Skewers are served one by one when ready. You pick them up, place them on the plate in front of you, and enjoy them with salt or spices (sansho pepper or chilli spice mix). When you’re done, place the empty skewers in the tall cup, which is usually to your right.

Ultimate guide to Yakitori by Time Out Tokyo A quintessential Japanese soul food, yakitori, or grilled chicken skewers, is a culinary exploration of the entire bird from neck to tail. It is cheap and cheerful, and a staple in Japan’s food culture.

To the uninitiated, it is simply skewered chicken grilled over charcoal fire and slathered with tare (sweet soy sauce and mirin mix), enjoyed for its distinct smoky char and with cold beer. In other words, a social eating experience in a boisterous izakaya.

Sure, that’s one way to enjoy it. However in recent years, yakitori has been slowly shedding its ‘beer fodder’ image, with a growing number of restaurants serving a refined interpretation. Wine and sake pairings are becoming common, and at the same time, chefs are exploring unusual cuts.

Yakitori is serious business. For starters, dedicated restaurants are using premium ‘jidori’ (think the poultry equivalent of Kobe beef) in their menu, especially to harvest the off-cuts. Then, different parts of the chicken are cooked to varying levels to achieve their best texture and flavour. While most are seasoned with tare, some only receive a sprinkling of salt or a touch of freshly grated wasabi.

Flux voted best burger in Luxembourg 2025.

Greg’s obsession with burgers started young. Every trip to visit family in the U.S. came with a side of diner culture—big flavors, neon lights, and the feeling that food could be anything but boring. The energy stuck. The idea stuck. But for a while, the path forward didn’t.

Like a lot of people, Greg spent years trying to figure out what felt right. He tried different things, hit a few dead ends, and lived through the uncertainty that comes with chasing something real. But one thing never changed: that dream of creating something bold, something his own.​

In 2017, he made the leap—and Flux was born in Hierheck. A place where food is creative, where people come first, and where the quality of what’s on your plate matters. At Flux, you’re in control: build your go-to comfort burger, or go off the rails and try something completely new. No rules, just flavor.

Then came challenges. Covid. A kitchen fire. Food-truck woes. Like most small businesses, we took a hit. But we didn’t just survive—we adapted. We kept pushing, kept showing up, and kept doing what we do best: serving the fresh, flavorful food that people want. That resilience paid off, and in 2024, we opened our second location in Ettelbruck, growing not just in size, but in community, creativity, and of course, burgers served.

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Storm Burger, Inglewood Los Angeles.

Community First

We believe in giving back and prioritizing people first. We actively partner and engage with local schools, youth sports organizations, mentorship programs, churches, senior centers, and more. When you lead with love and take pride in service, people come back.

Quality You Can Taste

Our fresh produce is hand-cut. Our never frozen onion rings are hand-peeled, sliced, and crafted. Our fresh, all-natural chicken is hand-breaded. Our sauces are homemade using real ingredients. Every. Single. Day. Locally-Sourced Ingredients from Neighborhood Businesses We Partner With

We're so proud to serve fresh bread delivered daily by a father-and-son Inglewood bakery. Our buns are Portuguese, milk-based, and hand-cut in our kitchens - containing only 6 ingredients (not 25+ like most fast food chains) and no stabilizers.

John Lee At John-Lee Burgers & Sushi, we count the memories, not the calories.

John-Lee. Balancing the ‘larger than life’-approach of the United States with Japan’s modesty. In every detail. From our name to the preparation of the food. But don't mistake John-Lee's founder for a man. It's Erika's story. She's combined owning a butcher's store for 22 years with a passion for the culture, cuisine, simplicity and respectful life in Japan. John-Lee is where everything comes together.

What’s in a 100-Year-Old Tare by tastecooking.com