Yakitori Hirako

With the chef personally overlooking the development of his dishes from start to finish, the grilled meat at Yakitori Hirako should be recognized as the best of them all. Owner Makoto Takaiwa raises his own chickens to provide the free-range meat and eggs for his restaurant. With an 80/20 mindset (80% ingredients and 20% skills), Takaiwa believes that yakitori is only as good as its ingredients. Not only does he source pesticide-free vegetables to go along with the grilled meat, but he also invented his own unique heating technique for them. As for the meat, the chicken is seasoned with wasabi, soy sauce, or salt, and different parts are served all at once for guests to enjoy. With a collection of 30 Japanese sakes from all over Japan, a selection of shochu from Miyazaki, and 50 types of wine including vintages from France and Italy, it's no wonder Yakitori Hirako is remarkably popular among locals and travelers alike.