This outpost of Tokyo’s famous yakitori kappo restaurant also champions a farm-to-table concept, sourcing free-range kuro-Satsuma chicken exclusively from a farm in Kagoshima. The breed is known for the even marbling and firm texture of its meat. The omakase dinner menu includes 10+ courses featuring various cuts of the chicken, mostly skewered and chargrilled. The chicken neck seduces with smoky aromas and bouncy, juicy, oily flesh.