With a stockpile of meticulously dissected, organic, free-range Pennsylvania chicken cuts — lacquered in a five-year-old soy sauce mixture and tethered on skinny bamboo sticks awaiting the glowing ...

Few foods are as simple, as elemental, as grilled meat on a stick. The skewer is common to almost every culture and best in the most casual settings: on a backyard Weber grill, in the tight confines ...

Yoshiteru Ikegawa, the chef and owner of Torishiki—Tokyo’s acclaimed 17-seat yakitori restaurant that’s harder to book than Manhattan’s notorious Italian joint, Rao’s—is coming to New York. In late ...

Long before California Cooking morphed into Small Plate Cuisine and became the sine qua non of dining in Southern California, there were tapas in Spanish restaurants, dim sum in Chinese restaurants, ...

The restaurant in Japan has a Michelin star and is one of the city’s essential restaurants. There, owner Yoshiteru Ikegawa takes the very simple street food concept of yakitori — chicken skewers — to ...

One day ahead of Torien’s opening, Tokyo-based chef Yoshiteru Ikegawa was seated at one of the 16 counter seats bordering the intimate restaurant’s open kitchen, watching head chef Yoshiteru Maekawa ...