"When you step into this dark, smallish basement restaurant in Midtown East, you’ll feel like you’ve been transported to a sake den in the East Village. You can specify how you want each skewer seasoned (with salt or tare), which you can’t do at most yakitori places. Our favorites are the straightforward chicken thigh with scallions and the roe-filled smelt, and be sure to save room for the deep-fried scallop and quail egg kushikatsu." - team infatuation
Frank Ahn