Torishin

Every part of an organically raised chicken gets grilled over Kishu binchotan charcoal at this Hell's Kitchen yakitori spot, which has held a Michelin star for seven straight years — the only yakitori restaurant in the city to do it. Guests either work through the Yakitori Okonomi Course skewer by skewer, choosing salt or tare each time, or sit for the full omakase sequence. A separate sake bar with its own counter takes walk-ins with no reservation, while the dining room books through Resy.