Sumibi Torito

It’s yakitori, but not as you know it. Forget about eating smoky shops with grizzled men gnawing cheap grills - this is top-end chicken in a designer setting for young urbanites. Almost every part of the bird is featured on the menu: bite-sized slices of skin, tail, wings, neck or heart, all of which are grilled over charcoal. The highlight is the tsukune - minced chicken cooked on a skewer and served with a fresh egg yolk. Adventurous diners can sample the raw chicken liver, dipped in salted sesame oil.