“I think we are a quite uncommon yakitori restaurant,” says Tsukune Toranomon chef Kazuhiro Watanabe. “We are funny.” Watanabe is referring to the playful attitude he conveys as the current head of his father’s yakitori restaurant, which opened in 1968. The shop has always specialized in tsukune, a style of yakitori made from finely minced and skewered chicken. It’s obvious that Watanabe is filled with passion and joy as he demonstrates how to skewer the meat, and how to grill