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Something is happening behind the pass at some of America's most talked-about restaurants. Flat tops are going dark, and in their place, glowing robata bars are drawing in diners who didn't know they were missing live fire. Here's why chefs are making the leap — and what it means for the future of dining out.
Most Americans think teriyaki is the beginning and end of Japanese grilling sauce — but yakitori masters in Japan have been perfecting complex, layered tare glazes for generations. We're breaking down the flavor science behind these umami-loaded condiments and showing you exactly how to bring them to your backyard grill using ingredients you can actually find.
Yakitori has been a cornerstone of Japanese street food culture for centuries, but something is shifting in the American dining landscape — and skewer grilling is suddenly everywhere. From buzzy urban restaurants to suburban backyards, this ancient technique is winning over a new generation of grill-obsessed Americans. Here's why it's happening, who's leading the charge, and how you can get started tonight.