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 ...

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, ...

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 ...

“I think we are a quite uncommon yakitori restaurant,” says Tsukune Toranomon chef Kazuhiro Watanabe. “We are funny.” Watanabe is referring to the playful attitude he conveys as the current head of ...

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 ...

Cleary cut his yakitori teeth with stints at the original Piedmont Avenue location of B-Dama and Berkeley’s Ippuku and, perhaps most notably, a year-long apprenticeship at Tokyo’s Tori+Salon. But the ...

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 ...

Complementing their newly opened Japanese bar in Autry Park, the owners of Duckstache Hospitality — Aiko, Handies Douzo, Himari and Kokoro — are opening their latest restaurant with a split focus on ...