Fine Dining
Fine DiningðĻâðģMany Japanese chefs swear by this place
ðĶīThe cartilage skewer is crunchy yet tender
ðThe ramen finale uses binchotan-infused oil
Tokyo yakitori legend Yoshiteru Ikegawa brings his Torishiki mastery to this intimate NoHo counter, where binchotan charcoal transforms every part of the chicken into smoky, theatrical art.
Michelin-starred yakitori
Tokyo import
Binchotan charcoal grill
Counter-only omakase
Google
(250)
4.6
Fine DiningFine DiningðĻâðģMany Japanese chefs swear by this place
ðĶīThe cartilage skewer is crunchy yet tender
ðThe ramen finale uses binchotan-infused oil
Tokyo yakitori legend Yoshiteru Ikegawa brings his Torishiki mastery to this intimate NoHo counter, where binchotan charcoal transforms every part of the chicken into smoky, theatrical art.
Michelin-starred yakitori
Tokyo import
Binchotan charcoal grill
Counter-only omakase
Google
(250)
4.6