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.
Gail Wiesner
Everything was delicious! And the service was excellent. I loved it! The sake pairing is generous so you might consider sharing. The captions on the photos may not be exact since there is no written menu but it’s all chicken cooked to perfection.
Zack Roif
one of the absolute best in the city
Daphne Shen
Hidden in the valley beside the Joe’s Shanghai. Kinda hidden as you have to buzz in.
For starters, I will save time for some ppl: they NO LONGER SERVE the ovary with the egg ( 提灯（ちょうちん）(cho u chi n) ) if that’s the main drive for you to come here.
The honorable mentions of the meal are the liver+truffle amuse bouche app, chicken meatball skewer + rice ball + egg yolk, and the add-ons.
The other apps are savory tofu + shiso flower, uni + scallop + chicken (taste like fish all together).
Then 9 courses of yakitori:
1️⃣ chicken tail 2️⃣ chicken heart 3️⃣ chicken oyster 4️⃣ morels 5️⃣ thigh + cartridge 6️⃣ inner thighs 7️⃣ White asparagus on miso 8️⃣ Chicken katsu (no seasoning inside, mild peppercorn, with applesauce, taste like high-end McDonald’s chicken nugget) 9️⃣ Chicken meatball + rice + egg yolk
A la carte had a few extra items. Remember to ask for the price because they won’t tell you proactively.
Add-ons (9-12 extra for yakitori, 50 for Wagyu)
1️⃣ Neck 2️⃣ Backbone (New item? Love the collagen) 3️⃣ Chest cartilage? (New item? 4️⃣ chicken feet 5️⃣ Wagyu beef
Slightly overcooked my Wagyu add-on as it is slightly more medium than I wanted.
Desserts: 1️⃣ chicken consommé (they should’ve put noodles in here) 2️⃣ yuzu sorbet
I HATE the pace of this tasting menu. My friends and I are either hangry or hungry. Wasn’t offered any water until I asked. I don’t know how they decide on the order of receiving the yakitoris earlier or later but I was (not so secretly) angry 😡.
Cannot complain the skill of master Kono too much though. Most of the grilling is perfection. I just think a good dinning experience relies more than just food itself.
Anna
At 8:30 on a Monday, the restaurant was fully booked. Hip-hop music played in the background, and the sleek, black-themed interior gave the place a cool, modern vibe. The cozy counter seating surrounded the open kitchen like a stage, making the whole experience feel like watching a live performance. The chef was incredibly friendly, keeping rhythm with the music as he skillfully worked the charcoal grill.
As you might expect, every skewer was perfectly cooked—tender, juicy, and absolutely delicious. I also had the chance to try some rare cuts that you don’t often come across. One highlight was the tsukune, served slider-style on a fluffy bun. The combination of the truffle-scented sauce and rich egg yolk was simply divine.
Patrick Allen
So rich and decadent. Incredible yakitori experience.
Yoni Cohen
What an amazing place! The place specializes exclusively in chicken, which is already special. There are 12-14 chairs in the place, a really intimate atmosphere, high-level service suitable for Michelin. The staff is very nice and the chef is an amazing person with a huge smile. Every dish was surprising. I really liked the cocktail that had chicken in it, and the skewer with the skin of the chicken's belly. The place is really cool. The meal was almost two hours and we didn't feel the time moving. One of the spectacular things was that the owner controls the music in the place and in between he jumps on a tablet and changes the music, which is Brooklyn music, something that is very rare to find in restaurants of this style! I definitely recommend going to experience a real Japanese experience at a very high level. Thank you very much!
Vincent Sun
One of my fav Japanese restaurants in the city. I’m a big Yakitori fan. I like both Torien and Kono. I’d say Torien is more of a pure Yakitori place, whereas Kono has a more balanced menu and the overall experience is a bit better.
Nit: I really don’t get the caviar on potato dish, not a good match and not very thoughtful.
Young Choi
Amazing food and wonderful service!! Can't recommend this place enough.
Kelly
Incredible. Truly special dining experience, every single dish was delicious and unique. I will remember this for a while!!
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
Susie Su
Most excellent service, i personally liked the food here better than Torien (Michelin starred yakitori place). The chicken yakitoris are all juicy and flavorful, and the staff had great attention to detail.
The cocktails here did not fit our palette however, presentation was excellent but lacked the taste.
Hello Pier 39
Kono is quite possibly one of my favorite restaurants in NYC! Chef Kono & Luis (GM) are meticulously detailed oriented about every aspect of the dinning experience. The food is superb, creative and beautifully presented! Watching Chef Kono passionately grilling (and dancing) makes this an unforgettable experience!
Connor Shah
When i saw the omakase was almost exclusively centered around chicken, i was a bit worried it would be repetitive or boring. Oh was I wrong. Every dish was better than the next and very creative. The price was fair given the quality and amount of food. Atmosphere and service was 10/10 as well with high attention to detail. Music was also great. Thank you to the team, will be returning soon!
Tyler
The kitchen prepared dishes need work. The flavors and textures of these dishes were just off.
Overall, the experience was somewhat disappointing and unbalanced, with lots of excessively sweet pieces with very strong flavors interspersed with some delicate savory yakitori.
I was disappointed to find many yakitori classics either missing from set menu and replaced with things like fig or missing entirely. Where’s the kawa??
The service was also mixed, ranging from one guy who could have been the maitre d’ at a three Michelin star restaurant to our waitress who didn’t seem to care at all if I enjoyed the experience. If dishes are left unfinished, ask if everything is ok.
One more nit, get a proper Asahi tap so that the beer can be poured correctly. Also, if you’re going to play 90s hip hop, use the uncensored versions. Hearing every other word bleeped out is unpleasant
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.
Everything was delicious! And the service was excellent. I loved it! The sake pairing is generous so you might consider sharing. The captions on the photos may not be exact since there is no written menu but it’s all chicken cooked to perfection.
one of the absolute best in the city
Hidden in the valley beside the Joe’s Shanghai. Kinda hidden as you have to buzz in.
For starters, I will save time for some ppl: they NO LONGER SERVE the ovary with the egg ( 提灯（ちょうちん）(cho u chi n) ) if that’s the main drive for you to come here.
The honorable mentions of the meal are the liver+truffle amuse bouche app, chicken meatball skewer + rice ball + egg yolk, and the add-ons.
The other apps are savory tofu + shiso flower, uni + scallop + chicken (taste like fish all together).
Then 9 courses of yakitori:
1️⃣ chicken tail
2️⃣ chicken heart
3️⃣ chicken oyster
4️⃣ morels
5️⃣ thigh + cartridge
6️⃣ inner thighs
7️⃣ White asparagus on miso
8️⃣ Chicken katsu (no seasoning inside, mild peppercorn, with applesauce, taste like high-end McDonald’s chicken nugget)
9️⃣ Chicken meatball + rice + egg yolk
A la carte had a few extra items. Remember to ask for the price because they won’t tell you proactively.
Add-ons (9-12 extra for yakitori, 50 for Wagyu)
1️⃣ Neck
2️⃣ Backbone (New item? Love the collagen)
3️⃣ Chest cartilage? (New item?
4️⃣ chicken feet
5️⃣ Wagyu beef
Slightly overcooked my Wagyu add-on as it is slightly more medium than I wanted.
Desserts:
1️⃣ chicken consommé (they should’ve put noodles in here)
2️⃣ yuzu sorbet
I HATE the pace of this tasting menu. My friends and I are either hangry or hungry. Wasn’t offered any water until I asked. I don’t know how they decide on the order of receiving the yakitoris earlier or later but I was (not so secretly) angry 😡.
Cannot complain the skill of master Kono too much though. Most of the grilling is perfection. I just think a good dinning experience relies more than just food itself.
At 8:30 on a Monday, the restaurant was fully booked. Hip-hop music played in the background, and the sleek, black-themed interior gave the place a cool, modern vibe. The cozy counter seating surrounded the open kitchen like a stage, making the whole experience feel like watching a live performance. The chef was incredibly friendly, keeping rhythm with the music as he skillfully worked the charcoal grill.
As you might expect, every skewer was perfectly cooked—tender, juicy, and absolutely delicious. I also had the chance to try some rare cuts that you don’t often come across. One highlight was the tsukune, served slider-style on a fluffy bun. The combination of the truffle-scented sauce and rich egg yolk was simply divine.
So rich and decadent. Incredible yakitori experience.
What an amazing place! The place specializes exclusively in chicken, which is already special. There are 12-14 chairs in the place, a really intimate atmosphere, high-level service suitable for Michelin. The staff is very nice and the chef is an amazing person with a huge smile. Every dish was surprising. I really liked the cocktail that had chicken in it, and the skewer with the skin of the chicken's belly. The place is really cool. The meal was almost two hours and we didn't feel the time moving. One of the spectacular things was that the owner controls the music in the place and in between he jumps on a tablet and changes the music, which is Brooklyn music, something that is very rare to find in restaurants of this style! I definitely recommend going to experience a real Japanese experience at a very high level. Thank you very much!
One of my fav Japanese restaurants in the city. I’m a big Yakitori fan. I like both Torien and Kono. I’d say Torien is more of a pure Yakitori place, whereas Kono has a more balanced menu and the overall experience is a bit better.
Nit: I really don’t get the caviar on potato dish, not a good match and not very thoughtful.
Amazing food and wonderful service!! Can't recommend this place enough.
Incredible. Truly special dining experience, every single dish was delicious and unique. I will remember this for a while!!
Restaurantji Recommends
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
Most excellent service, i personally liked the food here better than Torien (Michelin starred yakitori place). The chicken yakitoris are all juicy and flavorful, and the staff had great attention to detail.
The cocktails here did not fit our palette however, presentation was excellent but lacked the taste.
Kono is quite possibly one of my favorite restaurants in NYC! Chef Kono & Luis (GM) are meticulously detailed oriented about every aspect of the dinning experience. The food is superb, creative and beautifully presented! Watching Chef Kono passionately grilling (and dancing) makes this an unforgettable experience!
When i saw the omakase was almost exclusively centered around chicken, i was a bit worried it would be repetitive or boring. Oh was I wrong. Every dish was better than the next and very creative. The price was fair given the quality and amount of food. Atmosphere and service was 10/10 as well with high attention to detail. Music was also great. Thank you to the team, will be returning soon!
The kitchen prepared dishes need work. The flavors and textures of these dishes were just off.
Overall, the experience was somewhat disappointing and unbalanced, with lots of excessively sweet pieces with very strong flavors interspersed with some delicate savory yakitori.
I was disappointed to find many yakitori classics either missing from set menu and replaced with things like fig or missing entirely. Where’s the kawa??
The service was also mixed, ranging from one guy who could have been the maitre d’ at a three Michelin star restaurant to our waitress who didn’t seem to care at all if I enjoyed the experience. If dishes are left unfinished, ask if everything is ok.
One more nit, get a proper Asahi tap so that the beer can be poured correctly. Also, if you’re going to play 90s hip hop, use the uncensored versions. Hearing every other word bleeped out is unpleasant
Atmosphere: 4
Food: 3
Service: 3
Recommended dishes: Yakitori
Loading...