Yakitori Ichimatsu

"Hideto Takeda is so enthusiastic about Hinai chicken that he travels back and forth to Akita. The chicken’s charm is in its smooth texture and light fat. Breast meat comes with soy sauce and wasabi, and chicken meatballs are placed on rough-hewn spicebush skewers and grilled. But it goes beyond just yakitori, with pâté, dry-cured ham, soup and numerous other accompaniments. His respect for the producers is evident in the set menu, which speaks of his fascination with chicken." - Michelin Inspector

"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

"At the polar opposite end of the yakitori spectrum, try the Michelin-starred Yakitori Ichimatsu in Osaka."

"This traditional Japanese skewered chicken is slow-grilled over fire. At a secret spot in Osaka, called Ichimatsu, there are only 12 seats, and you’re served by chef Hideto Takeda, whose grilling technique is perfection."