Hokkaido Official Tourism Site HOKKAIDO LOVE!

A local specialty from the coal-mining town of Bibai. Known locally as motsukushi, this unique skewer combines a variety of chicken parts—from skin to organs—with local onions, grilled simply with salt and pepper.

Originating around 1955, Bibai Yakitori is a representative example of Tantetsuko Meshi (Coal, Iron, and Port Cuisine), a food culture rooted in the communities that supported Japan's modernization. During Bibai's mining era, this affordable and nutritious dish provided essential energy for hardworking miners. Today, specialty restaurants continue the tradition, filling the streets with the irresistible aroma of charcoal grilling.

Its defining feature is the combination of liver, heart, gizzard, kinkan (unhatched eggs), thigh meat, and skin threaded onto a single skewer. Inspired by the practice of using every part of the chicken, each skewer offers a rich variety of textures and flavors. Unlike typical yakitori that uses leeks, Bibai Yakitori features locally grown onions whose sweetness perfectly complements the savory chicken.

Seasoned only with salt and pepper, the skewers highlight the natural flavors of the ingredients. Locals often order them in sets of ten or more, making the experience as memorable as it is filling. More than a local specialty, Bibai Yakitori offers a delicious taste of the town's history, culture, and enduring spirit.