Owner-chef Kohei Onoda was just 30 when he opened Eiki in Ebisu last year. The son of a yakitori chef, he had already spent much of his adult life in close proximity to the grill. To hone his skills further, he apprenticed under Yoshiteru Ikegawa, yakitori supremo at the much vaunted Torishiki in Meguro. And there’s no set menu at Eiki. You give him carte blanche and he will carry on grilling and serving skewers (ranging in price from as little as ¥300 to around ¥800) throughout the evening until you’ve had your fill and you tell him to stop. Read the full story with the link in our bio. 📸 Robbie Swinnerton (@tokyofoodfile)
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