The cult yakitori specialist are known for their 'beak-to-tail' approach in the kitchen, skewering every part of the chicken to make their skewers, from neck and heart to knee and tail. Ahead of a slated LA opening, head chef Matt Abergel is heading to Shibumi - the intimate kappo-style restaurant in DTLA - for a one-night, two-seating affair on Wednesday, August 21. Expect a collaborative menu of yakitori staples, including dishes from their popular Chicken and Charcoal cookbook - which has helped put yakitori on the global culinary map.
Dining out on
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