Heya BiOKC ~
I lived in Japan for 3 years and have literally been to dozens upon dozens upon dozens of "Yakitori-ya" shops. (serve nothing but yakitori)
To answer your question - yes and no. When you go to a yakitori shop in Japan, you literally have a wall board menu of different cuts to choose from in a manner you never see here in the US with a chicken. From the common thigh, breast, to a skewer of skin roasted crunchy, back loin meat(very much akin to a prime rib cut on the chicken, but at 1/100th the size of a steer), necks, breast loin, a skewer of hearts, various organs, ground spiced chicken (tsukune), caretlige, a skewer of the "oyster" buttons, tail fat... Like I said, they will break down the bird in a manner we rarely do and offer just a skewer of that one muscle group so you can compare flavors of the different parts of the bird.
The breast loin (sasami) gets threaded on whole in one long strip. The breast itself gets cut into chunks. Wings get threaded on as 2 joints (last joint cut off and used in stock) many muscle groups get cut into even sized pieces. Smaller organs (heart, gizzard) are left whole, larger ones (liver) cut appropriately. But even from shop to shop this can change.
And they're not always sauced. You can order it "shio" (salt) style, which is very common.
<message edited by WarToad on Mon, 08/3/09 8:44 PM>