It’s a great big s-tori
At a glance
Browse through the menu of any self-respecting izakaya and you are bound to find a kushiyaki section. After all, there’s no better comfort food after a long day of work than skewers of beautifully charred, grilled meats. Ostentatious cuts of meats like Wagyu beef or Kurobuta pork are usually the focus at more upscale izakayas, while the humble yakitori plays second fiddle.
Toshi Sakamaki does things differently. The purist has dedicated his Los Angeles establishment to only serving skewers of chicken, paying tribute to the essence of yakitori (a portmanteau for the Japanese words for grill and chicken). Ever since its opening in
