Prior to this, I've always found chicken most boring (save for tsukune and fried chicken) and never really bothered appreciating the humble poultry in its other forms. I've learned here that it takes expertise to bring out the best in each chicken part; the tare seasoning and masterful control on glowing binchotan coals being salient requisites.

Bottom from left:
Tsukune (Chicken Meatballs) ($4.50/each) - A must-have whenever I'm here. They're really something special -- cartilage is incorporated into the mince, adding a pleasing crunch to the juicy meatballs.
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Tebasaki (Chicken Wing) ($4.50/each) - Crispy-skinned and lightly charred, the satisfaction amplified as I sank my teeth into its juicy, smoky flesh, which were gone in flash.
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Soroban (Chicken Neck Meat) ($3/each) - A new favourite cut of mine henceforth. It had an interesting texture, boasting more succulence than a chicken breast yet retaining that firm, meaty bite.
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Bonjiri (Chicken Tail) ($3/each)
Not pictured here but I thought it's worth the mention since this is pretty uncommon; usually only found at specialist yakitori-yas. This had a chewier texture as compared to the rest, but remained tender and no less delicious.
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Top:
Nama Kaki Yonshiki ($20) - These fresh and plump oceanic treasures were presented four ways, ranging from light citrus accents to bolder toppings such as shoyu jelly and tabasco as well as Mexican salsa. Perfect with a swig of fragrant sake; have your pick from their extensive collection of quality sakes and other Japanese liquor.