Yakitori Quality Control Initiatives｜Yakitori Toritsuki Higashi-Nagasaki
1. raw material selection and traceability management
We use only fresh chicken meat purchased from reliable producers. We carefully select quality ingredients, with a focus on Daisen chicken, as well as the environment in which they are raised and the feed they are fed. <> We deliver safe and secure yakitori through thorough traceability.
▶ Yakitori and a la carte menu
2. temperature control to maintain freshness
Chicken is stored at the proper temperature immediately after purchase. Refrigeration is kept at 0-4℃, and freezing is kept at -18℃ or lower to maintain freshness until just before cooking. This prevents deterioration in quality and the growth of bacteria, and ensures that the meat is served to customers in a safe condition.
3. sanitation and cooking environment
We pay the utmost attention to hygiene, using different cutting boards and knives for different parts of the food. Cooking utensils are cleaned and disinfected after each use, and cooks always wash their hands and disinfect with alcohol.
4. control of the degree of cooking and heat
Our baking table uses Tosa-binchotan charcoal. The high-temperature far-infrared rays make the meat crispy on the outside and juicy on the inside. <> The amount of heat is adjusted for each thickness and type of meat and grilled to the best condition by our skilled craftsmen.
5. quality check and service management at the time of provision
We check all aspects of the finished product, including browning, fragrance, and temperature, and serve freshly baked products in good timing. We are also flexible to adjust the baking temperature according to customers’ requests.
Commitment to Quality
At Yakitori Toritsuki Higashi-Nagasaki, we are always in pursuit of safe and delicious yakitori, focusing on all the ingredients, techniques, and environment. <> We bring smiles and satisfaction to everyone through safe and secure yakitori.
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