Tokyo restaurants keep opening branches in Hong Kong and this time it’s all about yakitori. Seats are limited so it’s worth booking ahead and asking for the counter to watch the expert preparation in the kitchen. 40-day-old chickens are used, and 28 different parts of the birds are offered – rare cuts such as sweetbread may need pre-ordering. Pickles made with different produce according to the season make the perfect side dish for the skewers.