Yakitori Omino

Near the new symbol of modern Tokyo, the Oshiage Skytree, this grilled chicken restaurant has raised a common style of cooking to Michelin-worthy levels. The usual meal consists of a charcoal-grilled set course of skewers, featuring a variety of different chicken parts and vegetables. Using only Fukushima free-range chicken, they serve up every part of the poultry possible, including the tendons, liver, tail meat, cartilage, and heart. Be warned: if you’d rather avoid eating raw chicken, you’d best tell the staff when they seat you. Although unheard of in the West, medium-rare cooking is standard among Japanese chicken connoisseurs, so you’ll have to request yours well done. The space offers a good view of the charcoal-wizardry behind your meal’s preparation, but the space is well-ventilated enough that it doesn’t get too smoky.