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“The city's greatest yakitori chef, Atsushi Kono, can find the flavor in thighs, skin, ovaries — even white meat.”
Pete Wells Review for the NY Times
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“How NYC’s Nakaji Is Taking Diners Deep Into the Delicious World of Uni"
Caroline Hatchett for RobbReport
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"How to Stop Taking Chicken for Granted Exploring the discarded parts of America’s most overlooked protein."
Alex Jung for New York Grubstreet
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"The 100 Best New Restaurants from The New York Times"
Pete Wells for NYTimes
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"14 Seats, 16 Courses, 1 Chef: A Day With The Yakitori Master at Kono"
Bon Appetit
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"The Absolute Best Poke Bowl in New York"
New York Grub Street
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"At New York’s Most Exclusive Whisky Bar, a Pour Can Go for $1,300"
Kat Odell for Bloomberg
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"Master the Art of Yakitori with Chef Kono, showcasing his traditional Japanese grilling techniques."
Vice Munchies
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"How Chef Atsushi Kono Makes Chicken Skewers From Wings to Testicles"
Eater Smoke Point
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"Top restaurants in North America for 2023 include Nakaji and Kono"
Opinionated About Dining
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"How a Master Sushi Chef Brought His Father's Octopus Recipe to NYC"
Eater New York
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"Drink and dine in New York: 8 of the city's most exciting new restaurants and bars"
World’s 50 Best
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"Two cocktails from tucked-away Bar at Nakaji, at Chinatown omakase restaurant Nakaji"
Bar at Nakaji
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"A Sushi Hideaway where there’s always something new to taste."
Pete Wells Review for the NYTimes
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"Edokko Tradition Endures at Nakaji in Manhattan"
Fine Dining Lovers
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"Chikarashi managed to swim to the top of the pile, with critics saying that it serves the best bowl in the city.”
Eater New York
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"Chikarashi: Sustainable, Chef-Driven Poké Bowls Where Customization is Absolutely Not Allowed"
Food Curated
