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Yakitori Matsuoka
Japanese
A yakitori counter where the chef ages free-range Kagoshima chickens before they ever hit the grill, coaxing out a depth you don't usually expect from a skewer joint. Beyond the standard salt and tare, he brushes each stick with a fragrant oil he makes himself. The menu weaves in soups and fried chicken dishes between rounds, and closes with rice from earthenware pots or a bowl of chicken broth ramen, which is a graceful way to end.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Yakitori
“In addition to the usual salt and sauce, the chef brushes his yakitori with a fragrant oil he prepares himself.”
Michelin Guide -
Chicken broth ramen
“Meals wrap up with rice served in earthenware pots or chicken broth ramen.”
Michelin Guide
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