A modest, somewhat hidden yakitori spot in Nakameguro, a neighborhood that’s famous for its blooming cherry trees. The smoke from the grill and the sizzle from the semi-open kitchen is where skilled chefs work with select chicken cuts sourced from a single supplier. Skewers are cooked over binchotan charcoal for a cleaner burn and all sauces are homemade. Diners can sit at tables, in private rooms or at the counter, but wherever they are, it only takes them a single bite to realize that Abeya is no typical yakitori restaurant. Mention “Weekender” to get a 10% discount.
“We Need To Turn Anger Into Education:” Japan For Black Lives Founders Terry Wright and Naomi Kawahara on Why We Should Talk About Racism in Japan