Guess I will always have a soft spot for Japanese cuisine. There's something about the dimly lit wood interior, the open kitchen, where the chef focus on what's right in front of them, turning those little food on sticks over flames. And of course, their food. It's always the food. The Shitake Mushroom and Tofu was beautifully executed, it's amazing how despite grilling them over smoke and flames, they remain sweet and juicy instead of all dried up. I can see Tori Tama's appeal and why they got their Bib Gourmand. Till date, this has got to be the best yakitori joints I have ever tried.