Though yakitori is often labeled as Japanese bar food, grilling the perfect chicken skewer takes a master's touch. At Torishin, a Michelin-starred restaurant in Hell's Kitchen, head chef Atsushi Kono is elevating the beloved street snack to new heights, earning a three-star review from The New York Times in the process. Delicately seasoned with salt and tare sauce, yakitori utilizes every part of the chicken in order to stimulate the senses. One of Torishin's savory, char-grilled skewers is enough to turn any fine-dining fan into a Japanese food obsessive. Subscribe to First We Feast on YouTube: http://goo.gl/UxFzhKCheck out more of First We Feast here:http://firstwefeast.com/https://twitter.com/firstwefeasthttps://www.facebook.com/FirstWeFeasthttp://instagram.com/firstwefeastFirst We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country's best chefs and finding the unexpected places where food and pop culture intersect.
