Yakitori Kono

We are excited to share the incredible news that Chef Kono has been named a finalist in the 'Best Chef: New York' category by the esteemed ! This recognition is a true testament to Chef Kono's dedication.

We owe a heartfelt gratitude to our outstanding team, our supportive family and friends, our incredible community members, and our loyal customers who have contributed to our journey. It is through their unwavering support, sacrifice, and hard work that we have reached this remarkable milestone.

We extend our warmest congratulations and best wishes to all our fellow finalists and we cannot wait to meet you all and join in the celebrations in June. This is an extraordinary moment, and we are honored to be a part of such an amazing roster of talent.

The anatomy of a chicken

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"Autumn is a time of abundant freshness, when ingredients are at their peak of flavor. This is particularly true for chicken, which develops a richer taste as they store more fat in preparation for winter. This enhanced flavor pairs beautifully with the bounty of fall produce. " - chef Atsushi Kono
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We are incredibly honored to be included among the best new restaurants in the country by

With this recognition, we’d like to take a moment to express our gratitude towards our dedicated team and guests for the continued support over the past year. Thank you and the entire team for giving us this opportunity to share story and food. Arigatogozaimasu!!

To finish. Chef Kono serves udon with a slowly-simmered, bone-to-bone chicken broth that is indispensable in these colder climates. It is the essence of winter.

A raw egg yolk forms the sauce for tsukune, chicken and duck minced with scallions and shaped like a meatball.

Yakitori prepared by Chef Atsushi Kono


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The private dining booth

⭐️⭐️⭐️ Thank you and thank you friends for your incredible support.

This is one of chef Kono’s favorite skewers, “Chochin”
A special bite of o***y, liver and yolk

Our signature cocktail, “ATS”
served with chef Kono’s tare sauce and a chicken chip

At Kono, each skewer is grilled over kishu binchotan, a premium grade white charcoal that is imported from Japan. The slow burning charcoal gives a certain characteristic and flavor to the skewer that we hope you will enjoy

Chicken breast roulade with fiddlehead and ponzu gelée

Chicken skin duo to welcome our guests

Owan clear soup with chicken meatball, spring bamboo shoot, daikon, broccoli and kinome leaf

Our chef’s counter

All parts of the chicken

Yakitori by Chef Atsushi Kono

Kono. Grand opening day

We're thrilled to be opening next week! 🙏 Atsushi Ats Kono

A Yakitori Master Launches a 14-Seat, Chicken-Centric Omakase in Chinatown Atsushi "ATS" Kono’s eponymous restaurant opens on April 25

Kono - Officially opening April 25

Reservations can be made through link in bio ⭐️

Yakitori Kono updated their phone number.

Yakitori Kono updated their business hours.