Tomonori Sakata turned his attention from Japanese cuisine to yakitori when he fell in love with Kyotamba chicken. Many dishes are served wrapped in skin, because of its tenderness and to bring out the flavour of the fat. Unique inspirations from Japanese cuisine include chicken meat marinated in kombu broth and chicken meatballs mixed with takikomi-gohan. In a clever twist, yakitori is served atop vegetables, which absorb flavour from the many types of skewer placed on top of them, then are grilled last.