NYC Restaurants

Fans of yakitori, charcoal grilled-skewers from Japan, will need to keep Torien on their radar. Yakatori Master Chef Yoshiteru Ikegawa has opened his first restaurant in the city modeled after his flagship establishment in Tokyo. Ikegawa is offering a chef’s selection of skewers, or omakase, ranging from familiar cuts like Chicken Kashiwa Thigh and Tabaski Wings to Tsukune Meatballs (chicken) and Nami Chicken Neck Skin. Each is cooked over kishu binchotan, a slow-burning white charcoal. Seasonal vegetables are also offered throughout the meal. Also available, a curated selection of sake and cocktails. The 16-seat kunsunoki wood counter serves as the focal point for the space which also includes a rock garden inspired by Japan.

- Thomas Rafael