Torishiki Yakitori

Yakitori (grilled chicken skewers) doesn’t hold quite the same esteem in Japanese culinary culture as the likes of sushi, however when treated with the same care and attention, this simple dish can become something quite extraordinary. Such is the case at this restaurant, where the yakitori master-chef Yoshiteru Ikegawa spends his days with his hands dancing over flames to produce Michelin star-worthy delights. His artisanal obsession with the craft results in a dining experience that is on a far higher level than the standard yakitori eatery — featuring specially sourced meats and a wide choice of skewers. These include a vast menu of chicken parts, including the tenderloin, thigh, gizzards, skin, cartilage, heart, liver, shoulder and more — alongside other items such as tofu, quail egg, and various vegetables. Dishes are not chosen individually but provided by the chef as he sees fit. Upon being seated, diners can talk with the chef to opt-out of dishes, meaning vegetarian and vegan diners can be accommodated for. Feel free to stop eating at any time, as your bill will be calculated based on how much you eat (if you can ever even bring yourself to leave).