The boundless curiosity of Chef Takuya Honda shines in his yakitori. The Hinai chicken he uses is aged to bring out the umami. Honda constantly tinkers with his fare through trial and error to elicit the best flavour from each cut. Unimpressed by the usual, narrow choice of salt or sauce, he broadens the selection to include condiments like condensed soy sauce, balsamic soy sauce, and rice vinegar with herbs. The chef similarly puts effort into recommending the best wine pairings.