Yakitori Yamato Kitashinchi

Faisandage (cured) Poulet Noir sashimi, Baccarat crystal, and a staff that goes the extra mile to welcome you

The freshest chicken is cured for four or five days, split it into five parts, and grilled to create our signature dish, garnished with black truffle salt. Meat that has been cured in a faisendage style to bring out the savory taste has far more flavor. This is especially true of the thigh meat. This is just one example of the way we always think about which dishes will please customers, and imagine the customers' happy faces as we cook. When you make things in that way, even when you serve other customers with the same dish they will be pleased. We use large Baccarat crystal antique glasses from the nineteenth century, have flowers placed at seven places within the restaurant, and go to meet our customers. With this extra effort, we are making sure that not just the cooking, but the entire space of the restaurant is set up in such a way as to enhance the enjoyment of our customers. We always put our all into providing a high quality welcome. The freshest chicken is cured for four or five days, split it into five parts, and grilled to create our signature dish, garnished with black truffle read moresalt. Meat that has been cured in a faisendage style to bring out the savory taste has far more flavor. This is especially true of the thigh meat. This is just one example of the way we always think about which dishes will please customers, and imagine the customers' happy faces as we cook. When you make things in that way, even when you serve other customers with the same dish they will be pleased. We use large Baccarat crystal antique glasses from the nineteenth century, have flowers placed at seven places within the restaurant, and go to meet our customers. With this extra effort, we are making sure that not just the cooking, but the entire space of the restaurant is set up in such a way as to enhance the enjoyment of our customers. We always put our all into providing a high quality welcome. ... learn more from chef