Shin Kawaguchi, a yakitori master with a family background in the chicken meat trade. From a young age, Kawaguchi learned how to prepare, preserve and butcher chickens, gaining a reputation as a chicken ‘shokunin’ (expert artisan) by the age of 20. 

In 2001, he opened his first yakitori restaurant, unveiling his patented method of ageing the chicken to enhance its natural umami. He rose to further acclaim in 2010 with the opening of Yakitori Yamato, which entered the “Top 100 Yakitori” list by Tabelog, Japan’s premiere restaurant rating site.