Yakitori born from self-taught techniques and sensibilities. Different seasonings are applied to each cut; each skewer is served on a separate dish. Salt use differs by item and soy-sauce dip is enhanced with wines and spirits to build complex flavours. Interesting combinations include chicken breast dressed with grated daikon radish in ponzu sauce or horseradish and cartilage with spices. Omakase menus switch texture and flavour with each course. For à la carte items, guests can specify their seasoning preferences.