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Helmed by chef Shu Ikeda, this Michelin-starred yakitori draws a loyal following of expats and Japanophiles for its standout grilled fare. Sidle up to the maplewood counter for morsels of poultry, beef and pork—cooked over slow-burning Binchotan charcoal—on bamboo skewers. A terrifically priced seven-course $55 omakase menu kicks off with pickled vegetables, runs through an array of skewers and rice dishes, and closes with green-tea ice cream.