Kono

Before I start my review I just want to add a tidbit about actually finding Kono. It's in a dimly lit, long, but narrow corridor, similar to streets you might find in Japan. If you think you found it you're probably right. It took me a minute to venture down this little alley. Let's start with the atmosphere, it was a small venue but despite that you could easily have your own conversations. If you're sitting on the side like myself, you're in for the pleasure of watching them prepare all the food over the charcoal grill. Who doesn't love dinner and a show. All of the food was fantastic and midway through you can even order some Alla carte items that may have not been on the chefs selection for that experience. Everything was cooked and seasoned to perfection. I really appreciated they a

A special meal celebrating my husband’s birthday and the Kono team really made it extra special. The food was so so good and so were the drinks. The service was incredible to every single detail from a warm call to confirm the occasion and food restrictions to friendly welcome to the waiters cleaning the table and explaining smoothly. Truly amazing! The chefs were so friendly and professional. Highly recommended if you are looking for a unique experience.

Perfect in every way! Chef Kono and his team provide a delicious culinary experience that is not to be missed. Neo was so kind and professional, speeding up our meal as we had to catch a show. I was pleasantly surprised by the generous amounts of food and left quite stuffed. Definitely the best chicken we’ve ever had. Chef even took a moment to personally wish us a happy anniversary!

Another beautiful space from the group behind Nakaji and Yamada. Hard to overstate how good this menu is -- their execution of a traditional Japanese style yakitori is extremely high. Wonderful service and overall a fantastic dining experience. Highly recommend

Kono was a wonderful yakitori omakase experience. Chef Kono is a true master at his craft and everything we ate was incredibly delicious and perfectly prepared. His use of temperatures, textures, and binchotan coal cooking techniques highlighted every part of the chicken as he intended it to. We shared a pairing and added the Osetra caviar supplement, which was absolutely the right thing to do. We normally pass on more caviar, but thought it would take the tonkatsu thigh nugget to a new level, which it did. The pairing consisted mostly of sake and our server was very heavy handed with the pours in two separate glasses, which also consisted of periodic refills. Our favorite non-skewer bites were the monaka chicken thigh and liver with truffle which was so perfectly balanced, the nugget, an