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The chef here will warn you that explaining his charcoal philosophy might take a while, and he's not wrong. This yakitori counter in Nishitemma runs on obsessive fire control: charcoal type, flame height, the angle of the drip, the moment to turn. Salt over sauce is the doctrine, and he'll use a broiler chicken for neck and heart meat if the fire is right. A Michelin Bib Gourmand, and a good reason to clear your evening.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
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The neighbors closest first
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- DuKKAh Basque Eat · 69
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- Nishitemma Nakamura Kappo Eat · 65
- Washoku Iikura Japanese Eat · 69
- Chi-Fu Chinese Eat · 90
- Az Chinese Eat · 74
- épa Contemporary French Eat · 69
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