"There’s no bad seat in the house at Hina Yakitori, where 12 diners at a time are now feasting on a 16-course chicken skewer–focused tasting menu. The new incarnation of the restaurant from chef Tommy Cleary is a pared-down version of his now-closed Oakland setup. This time, working in partnership with Tan Truong and Chef Geoffrey Lee of nearby Michelin-starred sushi restaurant Ju-Ni, Cleary is devoting the same level of attention and care to his yakitori “omakase” (chef’s choice menu) as Lee does with his sushi tasting at Ju-Ni. But rather than fish, the focus at Hina is chicken skewers, and over the course of a meal, customers eat half a pasture-raised chicken broken down into parts and grilled over binchotan coals, with some courses of other items interspersed for variety." - Caleb Pershan
