Japanese minimalism meets moody modernism in this joint venture between a local F&B group and yakitori master, Yoshiteru Ikegawa. The head chef, who honed his skills under the master of the Tokyo flagship, has perfected the art of chargrilling. Capons from Shaoxing are grilled over red hot bincho charcoal which seals in the juices and imparts smokiness. Set menus offer yakitori with or without alcohol and otoshi; à la carte skewers only after 8pm.