Yakitori Ichimatsu

On the theme of ‘playing with fire’, the chef finds ingenious variations on flame and preparation, resulting in yakitori full of variation and surprises. Smoky aromas billow from wing tips grilled over a wood flame. Helmeted guinea fowl, deep-fried with minimal oil, is an idea borrowed from tempura. Duck is char-grilled and swaddled in ankake sauce. Chicken paté and fruit skewers cleanse the palate between courses. You never know what’s coming next, and that’s part of the fun.

• The kitchen works to a clear theme of playing with fire, with each course built around a different approach to flame and preparation.
• Wing tips are grilled over a wood flame for an overt smoky hit, then the pacing pivots to lighter, palate-resetting skewers.
• The surprises are structural, not decorative, the menu is designed to keep you guessing from course to course.

Signature Ingredients

• Chicken, taken nose-to-tail across cuts and offal
• Duck, char-grilled and finished with ankake-style sauce
• Guinea fowl, used for crisp, minimal-oil frying
• Fruit used as palate-clearing skewers between courses
• Wood flame and smoke as a defining element, not just a cooking method

Menu

• Counter-led yakitori with an omakase-style progression of skewers and small plates, built around variations in flame, smoke and texture.

What to expect

• A playful sequence that can switch between wood-flame grilling, minimal-oil frying and sauced charcoal notes, with palate-clearing skewers between richer bites.