Now relocated to a more refined space, this yakitori spot has kept its core menu. A discreet Japanese-inspired wooden façade with a noren curtain and a bonsai invites you in. Behind the bright hinoki wood counter with 12 seats, the grill master cooks chicken (thigh, hatsumoto, wing, liver and gizzard) and Japanese vegetable skewers over binchotan charcoal, seasoned with one of four tare basting sauces or a tri-region salt blend. The chōchin is a highlight.