The owner-chef used to run an izakaya and honed his yakitori skills in Japan. After walking through a mini Japanese garden, diners are ushered to their seats at a U-shaped counter to witness the chefs' grilling tricks. Only local Gui Ding chickens are used and not a single part goes to waste. Diners are expected to opt for a set menu, to which other rare cuts can be added. Call ahead to pre-order chicken sashimi, squab or Silkie chicken.