Kono

Having lived in Tokyo several times as expats we felt that we had to visit Kono while in NYC. We were not disappointed. Kono is a classic Yakitori ya that would fit well in Shibuya or Hiroo. Classic minimalist decor with impeccable service. The star here is the yakitori which features Amish chicken and a range of seasonal vegetables. The best way to experience Kono is to order kappo-style omakase, leaving selection to the owner-chef, Kono san. Dining this way is a multi-course excursion that will last for more than two hours.Kono is a magnificent dining experience.

A Smokin' Hot Yakitori Experience--Literally. If you're looking for an intimate, immersive yakitori experience in NYC, Kono is certainly one to consider--just make sure you pack some eye drops, prepare to smell like a bonfire, and have a solid appreciation for whisky (or, at the very least, a tolerance for limited drink menus).Nestled inside a food hall with all the discretion of a speakeasy that doesn't want to be found, Kono is a bit of a scavenger hunt. There's barely any signage, and once you do manage to locate the place, you can't just waltz in like a regular customer--no, no. You must wait outside until the host decides to let you in, which is odd considering you already have a reservation--standing at the door like you're trying to charm your way past a club bouncer feels unnecessarily awkward.Once inside, you're seated around a U-shaped chef's counter with about 16 other diners, plus a few extra seats in the back for those who prefer a different seating arrangement or didn't opt for the chef's counter. The setup is sleek, and the chef--who is cooking right in the middle of it all--is engaging and personable, which adds a warm touch. You're here for the pre-fixe yakitori menu, which is essentially a reverent exploration of every possible part of a chicken, punctuated by the occasional vegetable dish, presumably to remind us that greenery exists.Now, let's talk about the food. The yakitori? Fantastic. Perfectly grilled, flavorful, and thoughtfully composed. The star of the show for me? The chicken thigh in BBQ sauce--juicy, smoky, and packed with umami. They also offer some Japanese spice mixes that enhance the flavors even more, and trust me, you'll want to sprinkle them generously over pretty much everything.But, and this is a big but, the ventilation situation is a disaster. Look, I love the smell of grilled meat as much as the next carnivore, but when your eyes are watering, your clothes absorb enough smoke to make you a human incense stick, and the heat from the grill feels like you've been seated at the mouth of an active volcano, it's a problem. If you're at one of the seats closest to the action--like I was--be prepared to feel like you're cooking along with the chicken. A better exhaust system would work wonders here.And then there's the drink menu--or should I say, whisky menu. While I respect a strong theme, a bit more variety wouldn't hurt. The wine selection is there, but expanding the non-whisky options would go a long way in making the experience more balanced.One thing I did appreciate is that at the end of the meal, they offer add-ons if you're still hungry or want to try something extra. It's a nice touch, adding a little flexibility to the otherwise structured tasting menu.However, for all its merits, the price point feels a bit high for what it is. The hurdles of entry, the ventilation issues, and the limited drink options would be understandable at a yakitori joint tucked away in the streets of Tokyo, where authenticity is part of the charm. But for a place that clearly wants to be portrayed as fine dining, these oversights feel out of place.Final verdict? The food is great--borderline exceptional--but the service and setup need serious refinement. Between the awkward entry process, the smoky air assault, and the limited drinks, there's room for improvement. But if you can brave the heat, navigate the entry hurdles, and don't mind leaving with a smokier scent than a backyard barbecue, Kono is definitely worth trying because great yakitori deserves recognition, even if it comes with a side of secondhand smoke and mild dehydration.

The beat yakitori I ever had and almost the most expensive. If you like skewers of meat, cannot really go wrong assuming that you want to spend the money. Tasting menu only but a classic NYC. Service is great. Two seatings only so book ahead. Ambience is excellent but large parties given a long table is difficult to talk. Overall decor is great. In terms of values, depends on whether you like yakitori. If so, then yes. If not but you are wealth off, also worth a try.Food highlights but the tasting menu does change...Toddy - whiskey and hojicha combo is greatChicken Oyster - always the best part to take for roast chicken and the skewer were perfectNoodles - the noodles with fattier broth is a great finish. Actually want more of thatCreme brûlée smoked sugar - also very good but nothing too crazy

It's impossible not to love this place. I've dined here multiple times and every time it's been a phenomenal experience. The staff is all very friendly and attentive. The chefs are fun and clearly passionate. It's amazing to watch them preparing the food so skillfully over the charcoal grill. Every dish is thoughtful and good. I especially love the tsukune, but there's so many great moments that I can't recall what was what anymore. Also love their dessert every time! They offer supplementary skewers as well which are worth it! I love their story and goal of using every part of the chicken so that nothing goes to waste. Classic cuts of meat, the organs, cartilage, tail, skin, and everything in between. They have great drink options too-both alcoholic and non alcoholic. It's beautiful inside. Most of the seating is at the chef counter and they have 1 table for larger groups. Expect the tasting menu to last 2.5-3 hours. Already salivating for my next return visit!

Astounding tasting menu curated by Chef Kono. Overall a wonderful experience, very visceral with superb service. A highly elevated skewer expedition! Had no idea what to expect but left pleasantly surprised. The ambiance is intimate and makes a very cute date experience. Get the added gizzard and caviar. You won't regret it.

I came here on a date, and the experience was quite unique. The chef uses every part of the chicken to create an innovative take on yakitori. While it is on the pricier side at $175 per person, the quality of the food made it worthwhile. The yakitori was exceptional, and watching the chef prepare each dish right in front of you added a personal touch to the meal. The space is intimate, with only counter seating, and they offer luxurious add-ons like caviar and truffle, paired with an excellent selection of wines.

This is a very cool place. The secret music room is awesome. The drinks were super tasty. The food itself was interesting. If you don't have a very adventurous palette, this may not be for you. The menu consisted of various different parts of the chicken cooked in many different ways. It's a very cool concept but, be prepared to eat parts of the chicken that you've never heard of. The "oyster" was surprisingly good. And they did have the option to purchase beef - which we did and no regrets! It was delicious. Service was superb. We were here for someone's birthday and they gave the birthday girl extra dessert. Unsure if I would come back but I recommend it.

WOW. who knew you could elevate chicken on a stick to this level. I've always loved yakitori but this was next level. pricey, yes. but food, flavor, service and atmosphere where all michelin level. one of the best new restaurants of 2023 (nyc). It's an experience you'll remember. like fancy chicken omakase basically =)Food: 10/10Value: 7/10Service: 10/10Vibe: 10/10

food is excellent, they cooked everything perfectly. with chicken, it's easy to mess up and make things tough/salty/over-seasoned but everything was so good, even the soups were so flavorful.would come back! oh great atmosphere btw :)

I had come into the city to see a b'way show and decided to book a last-minute dinner reservation at Kono on a whim . What a stunning dining experience! It was like being treated to a cooking show. All the diners are seated at the u-shaped bar table so it creates an intimate experience with the chef who is cooking your food. I made the mistake of ordering the add-on waygu beef because by the time I got the course, I was beyond full. If you are not used to eating weird chicken parts like hearts, knees, tails and such, don't worry and keep an open mind. Everything is cooked to perfection and delicious. The omakase meal is expensive and a test of stamina at 2.5 hours, but it's also a performance art that's entertaining and delicious.