Grilling chicken from head to tail over binchotan charcoal is a time honored Japanese tradition called yakitori, and now there are some chefs elevating the experience to another level. Here is a peek into one of them.

This winter, in preparation for our inaugural tour, A Taste of Tokyo: The Finer Things happening this June, Nickie and I dined at six of Tokyo’s (+1 of Fukuoka’s!) sushi-ya. We were on an endless and impossible search for the best sushi in the world. Here is part one.