America’s 9 Best Omakase Restaurants That Are Not Sushi
"Four years ago, Japan’s most acclaimed chicken master––Yoshiteru Ikegawa of Tokyo’s introduction-only yakitori counter Torishiki—debuted his first international restaurant in partnership with Showa Hospitality: sleek, One MICHELIN Star Torien. Anchored by a 16-seat counter in New York’s Noho neighborhood, here chicken and seasonal vegetables are fired over ultra-hot binchotan charcoal (the same Kishū-sourced fuel that chef cooked with in Japan) and prepped in front of guests. The action-packed 13-course chef’s choice tasting menu changes often and includes signature skewers like kashiwa (chicken thigh) and teba (chicken wing). Here, skewers are lacquered in Ikegawa’s own 50-year-old tare sauce, and it’s the proteins' close proximity to the fiery coals that give his chicken its signature char." - Kat Odell
