Grill master Kohei Morinaga soaked up serious bird knowledge at Ayamuya, the first restaurant in Osaka to receive a Michelin star for its yakitori, before breaking out on his own to start an omakase-only chicken skewer joint. That decision is now paying off handsomely: Working together with sous chef Noboru Nishiguchi, Morinaga uses specially made titanium skewers and a self-built grill to bring out the dizzying umami in heirloom chicken from Akita and Kyoto, all while complementing the yakitori with an array of compromise-free side dishes.
Reservations essential.