Pazzi Pazzi

Cheongju

Pazzi Pazzi

Jjipazzi Not Your Typical Yakitori

The sound of charcoal burning as if breathing, and the native chicken slowly roasting over it—this single scene reveals the entire identity of this place.

Edit Danbee Bae

Write Seonga Jeon

Photograph Kihun Jung

There is a place whose name is the sound of meat cooking over charcoal. It is Pachi Pachi Not Your Typical Yakitori (hereinafter Pachi Pachi). "Pachi Pachi" is a Japanese word describing the crackling sound of charcoal burning. The sight of high-quality charcoal burning as if breathing, and free-range chickens slowly grilling over it, encapsulates the entire identity of this establishment. However, as suggested by the subtitle " Not Your Typical Yakitori ," this is not a typical yakitori place focused on chicken skewers. Owner Kim Jin-hong, who runs the French restaurant "Manu" and the Thai specialty restaurant "Elephant Terrace" on Unnidan-gil, started Pachi Pachi with the hope that Cheongju would also have a proper yakitori restaurant. Its distinguishing feature is the omakase style, where free-range chickens are received only in the quantities reserved, prepared by hand, and grilled over charcoal with care. The first and second sessions feature a full course of 15 types of free-range chicken yakitori, while the third session offers an 11-item appetizer course. Each session begins precisely on time for 1 hour and 50 minutes, serving a full dinner to the guest at their table. Free-range chickens, raised in an eco-friendly environment for a firm texture and deep flavor, are slowly drained of excess fat over charcoal to create a "crispy outside, juicy inside" texture, where tender meat follows the crispness. While the basic framework is yakitori, dishes that subvert that mold add a touch of fun throughout. The first course item, homemade chicken ham with pistachios and cranberries, presents a balanced new combination paired with Dijon mustard and pickles. This is followed in sequence by Pazzi Pazzi's signature crispy chicken drumsticks, made using drumstick bones as handles like meat from a cartoon; crispy fried Jeju hairtail served with aioli sauce; fried shishito peppers to cut through the richness; and Toricheongtang Ramen with its clear, deep broth. Distinctive dishes appear intermittently, such as white sea snails served with red barley soybean paste, vegetable sticks, and Indonesian sesame sauce, ensuring an intriguing dining experience until the very end. Although this yakitori restaurant specializes in free-range chicken, some customers say the hairtail is the most delicious. Unlike typical yakitori shops where ordering alcohol is mandatory, you can choose to order either soft drinks or alcohol, making it perfect for a casual meal. You can savor each piece while sipping a drink, or finish off with a bowl of ramen in a clear broth while continuing a leisurely conversation.