Chef Masayuki Otaka's Mābo is an intimate counter devoted to Japanese charcoal grilling. The serene, softly lit room sets the tone for a meal built around binchotan-fired skewers, alongside a range of seasonal small plates and seafood preparations. The omakase format moves through chilled dishes, sashimi and a focused yakitori sequence highlighting various cuts of chicken. Standouts often emerge from the grill, where careful seasoning and well-rendered fat allow the quality of the ingredients to shine. Though the experience extends beyond skewers into composed plates and noodles, the heart of Mābo remains at the counter, where smoke, flame and precise timing guide the meal. A serious beverage program that includes premium sake and an extensive wine list is a bonus.