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A dinky Japanese garden leads into a yakitori counter where local chickens, prepped fresh each day, go over the grill with nothing but salt so each cut can argue for itself. The chef spent time honing the craft in Japan, and the set menu moves through cuts most people have never thought to order. Counter seats watch the kitchen the whole time, which is half the point. Call ahead if you want chicken sashimi or squab.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Oyster meat
“Check out the oyster meat cut, which boasts a crisp skin and springy, juicy flesh.”
Michelin Guide -
Chicken sashimi
“Call to pre-order chicken sashimi, squab or Silkie chicken.”
Michelin Guide -
Squab
“Call to pre-order chicken sashimi, squab or Silkie chicken.”
Michelin Guide -
Silkie chicken
“Call to pre-order chicken sashimi, squab or Silkie chicken.”
Michelin Guide
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