Junsei (純正) — meaning “pure,” “genuine.”
Junsei is built around a zero-waste approach, using the whole chicken from beak to feet. Grilled over binchōtan, a traditional Japanese white charcoal, the heat is clean and steady, allowing the smoke to gently infuse the meat without overpowering it, bringing depth, clarity, and balance to each cut.
Yakitori is rooted in precision, from how each part is prepared to how it is cooked over the fire. It’s simple in form, but demands control, patience, and attention at every stage.
