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★ The LegendThe dish the restaurant is most famous for.
◆ Fan FavoriteWhat regulars reorder every single visit without thinking twice.
● Chef's PickExplicitly endorsed by the chef or kitchen.
◇ Hidden GemWhat first-timers walk past. Often a side or starter regulars always order.
Results are AI-generated and may not always be accurate. Always verify dishes and hours before visiting.
Chef Atsushi "ATS" Kono, a former professional breakdancer with the Rock Steady Crew, brings a unique rhythm and creativity to his kappo-style yakitori. This intimate 14-seat counter, tucked inside Chinatown's Canal Arcade, offers an unparalleled journey through every part of the chicken, grilled meticulously over binchotan charcoal. Regulars know to settle in for the 2.5-hour omakase, watching Kono-san work his magic, often to a soundtrack of old-school hip-hop.
★ The Legend
Chicken Oyster
This cut, from the back of the chicken, is celebrated for its incredibly slick, tender texture and robust flavor. Chef Kono's mastery of binchotan grilling imparts a perfect char, enhancing its natural richness and making it a standout skewer in the omakase.
◆ Fan Favorite
Reba, Black Truffle, Monaka
This appetizer features a sweet and earthy chicken liver pâté, elevated by the musk of Alba truffle, served between light, airy monaka wafers. It's a showstopper that regulars consistently rave about for its luxurious combination of textures and flavors.
● Chef's Pick
Chicken Tail (Bonjiri)
Chef Kono often starts his omakase with the chicken tail, a bold move given its potency, showcasing his confidence in this tender, smoky cut. He emphasizes utilizing the entire bird, and this skewer highlights the deliciousness of a part many diners might initially overlook.
◇ Hidden Gem
ATS Cocktail
Most first-timers focus solely on the food, but this cocktail, named after Chef Kono's b-boy moniker, is a must-try. It's a complex drink that balances bitterness from Campari and vermouth with a cacao-esque sweetness and an earthy baijiu-like note, often garnished with a shard of fried chicken skin for an extra savory kick.
Insider Tip
Don't just stick to the omakase as presented; ask your server about the supplemental skewers available that evening. While the omakase is a meticulously crafted journey, there are often additional, equally exquisite cuts like chicken gizzard or neck that regulars know to request, allowing for an even deeper exploration of Chef Kono's craft.