Chef Yoshiteru Ikegawa of Japan’s Torishiki Cooks in NYC for Two Weeks | Eater NY

"I've seen Torishiki described as a one-Michelin-starred, near-impossible-to-book yakitori bar that opened in 2007 in Tokyo’s Shinagawa neighborhood; its modest, 17-seat, counter-only layout often lands it on must-dine bucket lists. It's widely rated as the top yakitori spot in Japan on Tabelog, yet reservations are effectively introduction-only — the team claims to accept phone bookings one month out but calls generally go unanswered and regulars must refer guests. The restaurant's fame comes not only from the high-quality chicken (reported to be sourced from Fukushima Prefecture) but from Ikegawa-san's exacting technique: he lines binchotan charcoal blocks with no gaps to create maximum fire and grills skewers as close to the embers as possible without touching them, which keeps the meat juicy while crisping the exterior — a devotion so intense it has partly melted the chef's nails." - Kat Odell