"Asagaya and owner-chef Keiichi Chino go back a long way. When he opened a new branch of the restaurant, he did so on the Asagaya site where he apprenticed. He uses Okukuji Shamo chicken in the same way as his mentor, inheriting both his teachings and the name of the restaurant. Seasoning varies for each cut of meat, to enunciate the character of each. Salt, sauce, balsamic vinegar and sansho all find a use. Do order a course that interweaves together seasonal vegetables and add skewers." - Michelin Inspector
