Salt & Fire, Cheras

The yakitori selection is comprehensive, comprising coveted chicken cuts like chochin (unfertilised egg yolks) to specific parts like joyously juicy obi (inner thigh), fleshy tokkuri (lower neck) and half-muscle, respectably prepared for sultry charred succulence. 

Check out crowd-pleasers like liver, luscious bonjiri and crispy-tender skin. Also crave-worthy are the contrasting crunch of nankotsu and the gelatinous glory of boneless chicken feet. 

Pork, beef, seafood, mushrooms and vegetables are well-represented for the kushiyaki - iberico pork belly and collar to wagyu beef, plus ox tongue, massive Miyagi oysters, moistly buttery cod fish, scallops, eryngii, shiitake and leeks.