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Tulus Lotrek by Michelin Star chef Max Strohe in Berlin, Germany.

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Brasserie Colette by Tim Raue with locations in Berlin, Munich & Konstanz.

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Buns in Amsterdam & Haarlem, The Netherlands.

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Fette Sau BBQ, Brooklyn New York.

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Swet.be brings the heat.

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Smaak, travelling foodtruckfestival in Belgium.

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Straffestreek has local belgian food

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Tsukune つくね Soft and juicy minced chicken, coated in sweet sauce. It sometimes comes with egg yolk to dip in.

Sasami ささみ Small pieces of breast meat, usually topped with wasabi to refresh your palate. Since it’s the least fatty part of the chicken, sasami is usually served medium rare to prevent it from tasting dry and tough.

Tebasaki 手羽先 Closest meat to the bone it has rich flavours, making it a popular item. Don’t leave a morsel behind – you’ll love the crispy skin and the tender, juicy flesh inside.

Leva レバー Crispy and lightly charred on the surface, the liver’s rich, smooth texture is what foodies relish. Unlike beef or pork, chicken liver is lighter in taste and goes well with wine.

Negima ねぎま The fail-proof combination in a yakitori skewer, and the most popular order as well. The grilled leek is crunchy and full of flavour and perfectly matches the juiciness of the meat, which is usually thigh or breast.

Kawa 皮 This is basically skin from the neck. It’s chewy, crunchy but also fatty at the same time – extremely addictive.

Chochin ちょうちん Sure, this sounds like a challenge, and the hanging ovary (egg yolk) might shock you. But it’s delicious: the creamy, runny yolk; the smoky, crunchy fallopian tube; all brought together with a sweet soy glaze.

Sunagimo 砂肝 The gizzard has a surrounding double muscle that is odourless and has a pleasant, crisp texture. It’s usually seasoned with salt.

Hatsu ハツ Don’t be put off by the grilled chicken heart. It tastes surprisingly light, best enjoyed with just a sprinkling of salt. The unique texture can be rather addictive – and obviously there’s only one heart per chicken, making this a limited item on the menu.

Momo もも A staple that’s served at all yakitori restaurants, the juicy, meaty thigh is easily the most ordered item on the menu.

Nankotsu 軟骨 Since it doesn’t have much flavour, nankotsu, or cartilage, is enjoyed for its crunchy texture. (Try it karaage-style; deep-fried chicken soft bones are very addictive.) There are usually two types of nankotsu: the soft end of the breastbone, and the knee cartilage adjoining the thigh and the drumstick.

Whether you’re enjoying yakitori in an izakaya or a restaurant, it’s all very simple and casual. Skewers are served one by one when ready. You pick them up, place them on the plate in front of you, and enjoy them with salt or spices (sansho pepper or chilli spice mix). When you’re done, place the empty skewers in the tall cup, which is usually to your right.

Ultimate guide to Yakitori by Time Out Tokyo A quintessential Japanese soul food, yakitori, or grilled chicken skewers, is a culinary exploration of the entire bird from neck to tail. It is cheap and cheerful, and a staple in Japan’s food culture.

To the uninitiated, it is simply skewered chicken grilled over charcoal fire and slathered with tare (sweet soy sauce and mirin mix), enjoyed for its distinct smoky char and with cold beer. In other words, a social eating experience in a boisterous izakaya.

Sure, that’s one way to enjoy it. However in recent years, yakitori has been slowly shedding its ‘beer fodder’ image, with a growing number of restaurants serving a refined interpretation. Wine and sake pairings are becoming common, and at the same time, chefs are exploring unusual cuts.

Yakitori is serious business. For starters, dedicated restaurants are using premium ‘jidori’ (think the poultry equivalent of Kobe beef) in their menu, especially to harvest the off-cuts. Then, different parts of the chicken are cooked to varying levels to achieve their best texture and flavour. While most are seasoned with tare, some only receive a sprinkling of salt or a touch of freshly grated wasabi.

White meat, meatballs and wings are common, but newcomers are often confused by the diverse choices. There’s the skin, soft bone, gizzard, heart and liver; then it swerves far left into ‘fear factor’ territory – think little nubs of fat from the bishop’s nose, aka the bottom (fatty and crispy when cooked well), and the uterus with attached yolk (creamy and crunchy). Whether you decide to explore yakitori at an izakaya or a Michelin-endorsed restaurant, our photo menu on the right will help you navigate the selections on offer.

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Flux voted best burger in Luxembourg 2025.

Greg’s obsession with burgers started young. Every trip to visit family in the U.S. came with a side of diner culture—big flavors, neon lights, and the feeling that food could be anything but boring. The energy stuck. The idea stuck. But for a while, the path forward didn’t.

Like a lot of people, Greg spent years trying to figure out what felt right. He tried different things, hit a few dead ends, and lived through the uncertainty that comes with chasing something real. But one thing never changed: that dream of creating something bold, something his own.​

In 2017, he made the leap—and Flux was born in Hierheck. A place where food is creative, where people come first, and where the quality of what’s on your plate matters. At Flux, you’re in control: build your go-to comfort burger, or go off the rails and try something completely new. No rules, just flavor.

Then came challenges. Covid. A kitchen fire. Food-truck woes. Like most small businesses, we took a hit. But we didn’t just survive—we adapted. We kept pushing, kept showing up, and kept doing what we do best: serving the fresh, flavorful food that people want. That resilience paid off, and in 2024, we opened our second location in Ettelbruck, growing not just in size, but in community, creativity, and of course, burgers served.

Now, we’re setting our sights further south—toward a third location, closer to the capital. But no matter where we land, our mission stays the same: keep evolving, keep creating, and keep serving up food that’s bold, personal, and full of heart.

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Afro Pizza on 107 Mutual St in Toronto, Ontario.

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Goldburger in LA

So Fresh!

Established in late 2018 and smashing grass-fed beef​ since day one, our focus has always been to mix the highest quality ingredients with just the right nostalgic elements, like American cheese, house-made sauces, and a locally baked plush white bun. We prepare LA style smashburgers that are meant to evoke everything that's great about this city. ​ After months of cooking at the best coffee shops, bars, and breweries in the city we were invited to LA Food & Wine in August of 2019. Competing against some of the best restaurants, chefs, and pop-ups in LA we served 800 smashburgers and where ultimately voted the Best Burger in LA! ​ The next thing we needed to do was plant our first flag, so in October 2019 we setup a semi-permanent but definitely temporary pop-up on a Silver Lake patio, right on Sunset Blvd. We had a brief but amazing opportunity to serve people and give them a place to sit and enjoy a weekend lunch. On March 15th 2020, the same day restaurants were shut down due to the pandemic, we held our last pop-up in Silver Lake to a constant line until sell out.   Our next pop-up location was in Highland Park, which opened on May 14th 2020. We opened with a walk up style window and a revamped mobile ordering system and were lucky enough to feed our friends and neighbors during those early months of the pandemic. Ultimately we decided to stick around, turning it into our very first bricks and mortar restaurant!   Just over a year later, on September 16th 2021, we opened our second restaurant in Los Feliz. Located on Vermont Ave. between Skylight Books and the iconic Los Feliz movie theatre, we couldn't be happier to be on one of the most walkable and charming streets in the city. ​ In 2023 we partnered with Cream Co Meats to further improve our sourcing by using exclusively 100% Grass-Fed AND Grass-Finished beef from California ranches practicing regenerative agriculture for every single burger made at Goldburger. ​ Being an LA burger company who hopes to crate a new legacy in our hometown is integral to our identity, and 2024 was lucky to us in presenting an incredible opportunity to take over a former Dairy Queen drive thru in Granada Hills-- a dream of Allen's since day one was to be back in The Valley-- where we'll be serving soft serve and breakfast to go alongside our smashburger menu. With indoor dining and a drive-thru, as well as an expanded menu in a community we know and love makes this our biggest passion project yet! Goldburger Granada opened on August 22nd, 2025.

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For the Win on Franklin Ave in LA

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A taste of Knokke Heist

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Storm Burger, Inglewood Los Angeles.

Community First

We believe in giving back and prioritizing people first. We actively partner and engage with local schools, youth sports organizations, mentorship programs, churches, senior centers, and more. When you lead with love and take pride in service, people come back.

Quality You Can Taste

Our fresh produce is hand-cut. Our never frozen onion rings are hand-peeled, sliced, and crafted. Our fresh, all-natural chicken is hand-breaded. Our sauces are homemade using real ingredients. Every. Single. Day. Locally-Sourced Ingredients from Neighborhood Businesses We Partner With

We're so proud to serve fresh bread delivered daily by a father-and-son Inglewood bakery. Our buns are Portuguese, milk-based, and hand-cut in our kitchens - containing only 6 ingredients (not 25+ like most fast food chains) and no stabilizers.

We're equally honored to serve fresh, never frozen meat also delivered daily, by a 3rd generation Inglewood family-owned business. Our 4oz patties consist of a chuck, brisket, and steak trim blend and are balled up and smashed in-house, no additives and no shortcuts.

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Fatburger, founded by Lovie Louise Yancey. Yancey originally owned a small restaurant in Tucson. In 1947, she founded Fatburger under its original name, Mr. Fatburger. In 1952, Yancey shed both her business partners and the "Mr." from the name of the hamburger stand, and Fatburger was officially born. “The name of the store was my idea,” Yancey said. “I wanted to get across the idea of a big burger with everything on it . . . a meal in itself.” From the beginning, Yancey was a fixture at the original Fatburger, where customers, who included entertainers such as Redd Foxx and Ray Charles, could custom-order their burgers.

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John Lee At John-Lee Burgers & Sushi, we count the memories, not the calories.

John-Lee. Balancing the ‘larger than life’-approach of the United States with Japan’s modesty. In every detail. From our name to the preparation of the food. But don't mistake John-Lee's founder for a man. It's Erika's story. She's combined owning a butcher's store for 22 years with a passion for the culture, cuisine, simplicity and respectful life in Japan. John-Lee is where everything comes together.

All John-Lee Butcher’s Burgers are confidently grilled on the olive-pips-heated grill, while our sushi is carefully crafted each day with fresh ingredients. The mix works surprisingly well. So come by and discover a taste of The West and The East. Keith Haringplein 1, 8300 Knokke Belgium

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What’s in a 100-Year-Old Tare by tastecooking.com

The Ito family’s heirloom sauce, traditionally used for yakitori and unagi, holds more than just umami—it holds a sweet and complicated legacy.