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. Expect the sleek and minimalist izakaya-style eatery to dish up their popular yakitori staples, including dishes from their popular Chicken and Charcoal cookbook - which has helped put yakitori on the global culinary map. This DTLA based spinoff - of the original yakitori concept - had to amend their name due to a lawsuit by Miami-based Yardbird Southern Table & Bar. Although the two Yardbirds share a similar name, that is where the similarities end - as Yardbird is ranked one of Asia's 50 best restaurants.
Japanese yakitori at its finest
Brussels sprouts with black garlic, KFC (Korean fried cauliflower) and ox tongue with Japanese herb and mustard dressing.