A limited-edition delicacy in the skewer world: the "Lantern" — not always available when you want to try it.

▲ Have you tried the limited-edition skewer delicacy, the "Lantern"?

Reported and photographed by Huang Shiyuan / Taipei

The skewer specialty store "Tori Tetsu" in Tianmu is on the must-visit list for many fans of Japanese-style skewers. The shop only serves chicken dishes, using premium Guiding chicken of banquet quality. Aside from its signature skewers, it also occasionally offers limited-edition delicacies like the "Lantern." In December, it’s available for four days from the 13th to the 16th, with around 20 portions per day, while supplies last.

The limited-edition skewer delicacy known as the "Lantern" is also dubbed the "king of skewers," mainly because it’s rare and hard to come by. The Lantern is actually the oviduct, ovary, and attached unshelled yolk of an older hen. Since the yolk must remain unshelled at the time of slaughter, the quantity is naturally limited. Additionally, older hens aren’t slaughtered every day, which is why Lanterns are never abundant.


▲ The Lantern is actually the oviduct, ovary, and attached unshelled yolk of an older hen.

At Tori Tetsu, the Lantern is prepared so that the yolk remains semi-raw, while the oviduct and ovary are grilled until fully cooked with slightly crispy exteriors. To achieve this, the grill heat must not be too high, and parchment paper is placed under the yolk to reduce direct heat exposure. Moreover, during grilling, the skewers are frequently flipped, and Japanese shochu is brushed on to both lower the temperature and reduce any fishy taste, as the oviduct and ovary are considered internal organs.

The name comes from the yellow, unshelled yolk still attached to the ovary, resembling a lantern. When eating the Lantern, you can have the yolk first or consume the yolk and ovary together. Because the yolk is semi-raw, it will burst with a “pop” when bitten into — be sure to keep your mouth closed, or the yolk might shoot out. The tiny, undeveloped eggs on the ovary have a slightly crunchy texture, while the oviduct is more chewy and tender.


▲ Wasabi chicken tenderloin.


▲ Chicken oyster meat, also commonly known as chicken mignon, is the finger-sized piece of meat located at the base of the chicken thigh.

Additionally, Wasabi Chicken Tenderloin (80 TWD/skewer), Furisode (85 TWD/skewer), Chicken Oyster Meat (130 TWD/skewer), and Little Wing Tip (110 TWD/skewer) are also recommended skewers at Tori Tetsu. Wasabi Chicken Tenderloin uses 80–85-day-old Guiding chicken, grilled to about 7–8/10 doneness, offering a refreshing and tender texture. Furisode comes from where the chicken wing connects to the breast, with a bit of fat, making it especially soft and tender. It’s brushed with mustard seed sauce to cut through the richness. Chicken Oyster Meat, also commonly known as chicken mignon, is the finger-sized piece of meat located at the base of the chicken thigh, with only two pieces per chicken. It’s juicy and flavorful, and at Tori Tetsu, it’s grilled with the skin on — resulting in crispy skin and succulent meat. Little Wing Tip is made by deboning the triangular tip of the chicken wing, delivering a rich amount of collagen.


▲ Little Wing Tip is made by deboning the triangular tip of the chicken wing, delivering a rich amount of collagen.

Address: No. 12, Lane 128, Fuhua Road, Shilin District, Taipei City
Phone: 02-2831 0166