Chi Yawaragu 仟穆｜A Beak-to-Tail Yakitori Hideaway in Sheung Wan. Tucked away on Upper Lascar Row in Sheung Wan, Chi Yawaragu is the kind of discreet Japanese yakitori bar that rewards those willing to wander off the main streets. Surrounded by antique shops and galleries, the 24-seat space blends industrial minimalism with a craftsman’s sensibility. Counter seats place diners front-row to the grill, while semi-outdoor tables overlook a neighbourhood steeped in history and quiet character.

At the heart of Chi Yawaragu’s philosophy is a strict Beak-to-Tail approach. The kitchen works with chicken, pork, beef, lamb, seasonal seafood and vegetables, sourcing some ingredients from local farms and following a seasonal rhythm. First-time visitors are well advised to start with the Chef’s Selection Eight-Skewer Set, which includes appetisers, seasonal simmered dishes, eight omakase skewers, chicken-broth udon and dessert — a well-balanced introduction to the restaurant’s range.

The signature highlight is the Whole Chicken Yakitori Course, featuring locally raised yellow-feather chicken. Every part is used — comb, palm, tendon, tail and house-made minced chicken tsukune — even the bones, which are simmered for eight hours into a deeply flavourful broth. The course serves six to eight guests and requires at least two days’ advance booking.

Entering its second year, Chi Yawaragu continues to draw crowds with its approachable pricing and quality. Seasonal and limited menus, including seafood-focused omakase selections and rare chicken offal cuts, keep regulars coming back — proof that true craftsmanship never needs to shout.