stoke turns yakitori into a ritual.
At the center, an open Binchotan charcoal grill wrapped by a long L-shaped counter where the kitchen team runs the evening like choreography. The room is minimalist — full-height windows, clean lines, no noise. The menu rotates, but the skewer section stays: yakitori and kushiyaki over open fire, working from breast to offal, with grilled vegetables alongside and a closing bowl of rice. The bar runs highballs on cleanly Japanese logic. What separates stoke from the grill-bar mash-up: skewer craft taken as seriously as the drinks, on equal footing in the same room.
