The owner-chef used to run an izakaya and honed his yakitori skills in Japan. Local chickens are prepared fresh daily and grilled with salt to highlight the natural flavour and unique texture of each cut. Check out the oyster meat cut, which boasts a crisp skin and springy, juicy flesh. Dining follows a set menu, to which other rare cuts can be added. A dinky Japanese garden leads to a dining room with table and counter seating, with the latter offering a perfect view of the kitchen team in action. Call to pre-order chicken sashimi, squab or Silkie chicken.