Sukita

Good yakitori, good encounters

Featured in the Michelin Guide | ■ The star ingredient is the “Kuro-ou,” a black Satsuma chicken raised over a long period—a breed deeply loved by the owner. This premium native chicken is dry-aged in a aging chamber for about 4 days to enhance its flavor. It is then carefully grilled one skewer at a time using 100% Kishu binchotan charcoal crafted by the finest artisans in Wakayama.