The omakase yakitori selections keep coming until you say ‘stop’. Tempo modulates in constant flux: flavours alternate from light to rich, and textures from firm to tender, punctuated with vegetables for variety. Sizes of pieces on skewers vary by cut of meat, accentuating the character of each. In a practice unique to Japan, the chef wears a headband fashioned from a twisted towel, his face a mask of concentration as he focuses on one skewer at a time. Putting his training of the next generation to good use, the chef runs a disciplined kitchen team.