Hinai-jidori Kushi “Sot l’y laisse” (比内地鶏串 Sot l’y laisse)

Sot l’y laisse is a yakitori specialist in Akita City devoted to Hinai-jidori, one of Japan’s three great native chicken breeds. The chef butchers and skewers whole birds in-house daily, grilling each cut over charcoal to highlight the breed’s rich flavor and firm texture. The restaurant takes its French name from the prized “oyster” cut near the thigh, sot-l’y-laisse, a delicacy the kitchen showcases alongside classics like oyakodon and kiritanpo nabe. A 2025 Tabelog Hyakumeiten (Top 100) honoree in the yakitori category, it offers both lunch and dinner service in a warm, wood-accented dining room.