18 Must-Visit San Diego Restaurants, According to Chef Travis Swikard | Eater

"The long, narrow room at Yakitori Hino, occupied mostly by a counter across from a bustling open kitchen, feels like the classic yakitori stalls in Tokyo, where conversation and camaraderie are part of the fun. Chicken skewers of all sorts: wing, skin, heart, gizzard, and liver, chubby firefly squid, and charred eel are quickly prepared over bincho charcoal and passed over the counter to be eaten as freshly cooked as possible. Small dishes include hot and cold appetizers like spicy jellyfish and monkfish liver with plum sauce, plus deep fried dishes, soups, and rice bowls." - Mary Beth Abate