Takahashi, Tokyo

Takahashi only recently opened but it was to great buzz, as it was helmed by Yuji Takahashi, a well-respected French-trained chef. He has chosen a rather different path at his new restaurant; it's a yakitoriya. Yakitoriyas specialize in skewering and roasting pieces of chicken, taken from anywhere on the bird. Takahashi uses a special breed of organically raised fighting cocks, whose deep, gamey flavor caught the attention of Michelin judges in 2010. As is typical of a French-disciplined chef, a quality, extensive wine list is available. The restaurant is closed the 1st and 3rd Monday of each month.

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