Hell's Kitchen, Manhattan ยท restaurant
A Michelin-starred yakitori omakase in Hell's Kitchen where a dozen-plus courses of precision-grilled chicken over Kishu binchotan charcoal arrive in careful succession. Organic skewers cycle through textures and cuts, from silky liver and soft cartilage to crispy skin and thigh, with seasonal vegetables and house-made sides between. Plan two to three hours.
Crispy chicken skin, binchotan charcoal, coarse salt
Organic chicken thigh and scallion, binchotan charcoal
Hand-formed chicken meatball, tare glaze, egg yolk