Bonjiri is a story about tradition. From the authentic binchōtan charcoal we use to our chef Yoshihiro from Tokyo, we honor traditional culinary Japanese practices. We are delighted to invite you to our Yakitori and Sake bar in the heart of Auckland CIty.
Producers
Binchōtan
Initially discovered in the Wakayama region of Japan, Binchōtan is a very pure high carbon charcoal made from oak. Binchōtan charcoal is completely odourless, with a carbon content of approximately 94 percent, enhancing the true natural flavours of the meat. At Bonjiri Yakitory, we exclusively use authentic Binchōtan charcoal important from Japan.
Bonjiri is a type of meat derived from the tail of a chicken. It's usually cut and skewered with some of the tail section's surrounding cartilage, giving it a crunch. A chicken exercises this area frequently as it moves its tail, resulting in a very tender and muscular meat.
Enjoyed since the 8th century, saké is a Japanese alcoholic beverage made from fermented rice. Saké is the drink of the kami (gods) of Shintō, the indigenous Japanese religion, and is drunk at festivals and is included in offerings to the kami. We are delighted to be able to serve you authentic Japanese saké at Bonjiri Yakitori.
Chef Yoshihiro Tanaka was born and raised in Tokyo, the heart of Japan. Surrounded by Tokyo’s vibrant culture, an interest in food and traditional culinary practices was imprinted in him from an early age. Trained as a Yakitori and Sashimi chef in Japan, Mr Tanaka has over 25 years of experience in his field. Mr Tanaka is delighted to be at Bonjiri and have the opportunity to enchant customers with every meal.
