"There are many shrines to skewered chicken around the city, but none holier than Ichimatsu. A dozen counter seats around an altar-like grill allow diners to witness Hideto Takeda’s mastery of yakitori and Hinai-jidori birds from Akita prefecture. Skin, gizzards, neck, and sashimi are all highlights of the constantly changing omakase, and the pickled kinkan (early stage, unlaid eggs) are revelatory." - La Carmina, Michael Sosnick