Hina Yakitori

Where omakase precision meets the ancient art of yakitori, Hina Yakitori San Francisco polished humble grilled chicken into an extraordinary fine dining experience that redefined Japanese cuisine in the Bay Area. It was a 13-seat counter restaurant in San Diego. Chef Tommy Cleary's approach drew on yakitori tradition.

Cleary opened the concept in 2019. His vision transformed the casual yakitori tradition into a sophisticated tasting menu experience, with the restaurant's name "Hina" meaning "chick" in Japanese, symbolizing both the cuisine's foundation and the chef's continuous culinary evolution. The menu centered on an omakase yakitori experience.

Signature preparations included Tsukune chicken meatballs, Tebasaki wing skewers, and Chicken Oysters. Chef Cleary's menu ventured beyond traditional boundaries with creative interludes like spicy wagyu tartare topped with Rice Krispies, charred broccoli with garlic soy butter, and unexpected combinations such as salmon roe paired with smoky chicken tail. Each dish highlighted careful charcoal grilling.

The restaurant centered on an open kitchen and counter seating. This intimate setting created an immersive dining theater, with the rhythmic sounds of grilling and the aromatic smoke becoming integral parts of the experience. The polished service seamlessly coordinated the multi-course progression while offering expert sake pairings that complemented each preparation.

The atmosphere struck a well-suited balance between refined elegance and the authentic energy of a traditional yakitori counter. Though Hina Yakitori closed in August 2023 after nearly four years of redefining San Francisco fine dining, its legacy as a pioneer in polished yakitori remains unmatched. For those seeking the comprehensive expression of Japanese grilling artistry, this restaurant represented a once-in-a-lifetime opportunity to experience omakase yakitori at its leading, a testament to how traditional techniques can be transformed into extraordinary culinary art.