Chef Atsushi Kono flexes his grilling skills with a range of smoked Japanese-influenced skewers.
Down an unassuming passageway of the Canal Arcade , which connect Elizabeth Street and the Bowery in Chinatown , yakitori expert and chef Atsushi “ ATS ” Kono flexes his culinary skills at his launching Japanese try out menu concept , KONO .
Well known for his time spent as executive chef at Yakitori Torishin in Hell ’s Kitchen , the eponymic eatery is the Cartesian product of nearly two decades working in restaurants across Japan and NYC , and marks the first solo speculation for the chef .
“ This has been a lifelong finish and truly feel like a dream come dead on target , ” says chef Kono . “ The restaurant is my namesake , and I have put my whole heart into it by drawing inspiration from traditional Nipponese techniques and preparations . ”
KONO|Photo by Ben Hon
Upon move into the 1,000 - square - foot space , guest are greeted by a silky interior which boast blond wood elements and a shoe - shaped 14 - seat chef ’s riposte that surrounds a sunken grill . Purposely design to encourage client fundamental interaction , every fanny is aligned to be eye - degree to chef Kono as he prepares each trend .
Here , chef Kono sets his intellectual nourishment broadcast asunder from other yakitori restaurants with the function of binchotan hardwood charcoal on the grillwork , which “ draws out pure nip from the kernel and make a smoky last , ” he posit .
For $ 165 per person , the 16 - course tasting menu consist of a diversity of traditional Japanese skewered and grilled poulet knockout ( all using organic Amish birds ) that are divided into family such as appetizers ; soup ; noodle ; yakitori ; and dessert .
Current offerings include Chicken Skin Chips ( process with Japanese peppiness and caviar ) and Chicken Pate Monaka ( topped with black earthnut miso ) , which are abide by by 10 to 11 grilled skewers of chicken gist , giblets , and soft bone . Finally , bowls of udon bean and a afters of Black Sugar Creme Brulee round out the meal .
For drinks , there ’s a lengthy extract of Japanese whisky , shochu , and sake to peruse along with strong suit cocktail like the ATS ( tequila , tare sauce , slaked lime , agave ) and Ero ( vodka , sparkle wine , mandarin orange , vanilla extract ) .
KONOis undefendable Monday – Saturday with two nightly seating at 5:30 promethium and 8:30 pm . reservation can be made viaResy .
Chicken Skin Chips at KONO|Photo by Ben Hon
Interior at KONO|Photo by Ben Hon
Chef Atsushi “ATS” Kono at KONO|Photo by Ben Hon
Cocktails at KONO|Photo by Ben Hon
