Bonjiri is a story about tradition. From the authentic binchōtan charcoal they use to theirchef Yoshihiro from Tokyo, they honour traditional culinary Japanese practices. Bonjiri is delighted to invite you to their Yakitori and Sake bar in the heart of Auckland CIty.
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: 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.
Saké: 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.