This Tokyo-born yakitori (chicken skewer) specialist prides itself on using virtually every part of the chicken, including delicacies like misaki (hen’s tail) and “chicken oyster” (the dark meat close to the thigh). The space resembles a sleek omakase sushi restaurant, with its open kitchen, blond-wood, U-shaped counter and glass display cases, while a little door near the entrance grants access to the next door sister sake bar, Orihara Shoten.