KONO

"Mentions hearing that the chef is performing full butchery during the dining set."

"Explains that Kono reduces waste by repurposing trim into items like meatball skewers and chicken soup."

"The author mentions Kono as a Yakitori joint that serves many parts of the animal, though notes there is likely still some waste."

"An awesome Yakitori restaurant that feels special, priced at $185 per person."

"The commenter, referencing an Eater article, compares Kono's yakitori omakase to a highly memorable meal at a similar restaurant in Osaka, Japan."

"The commenter suggests Kono offers a unique yakitori omakase experience, focusing on serving various parts of the chicken prepared using different methods."

"Kono is listed as a recommendation for fine dining under $200."

"The commenter had a recent memorable bite of the chicken tail skewer (with umeboshi and shiso) from Kono, noting it requires a whole tasting menu to experience."

"Kono is described as an omakase where every part of the chicken is served, with an estimated price around $180 per person."

"Kono is suggested as a high-end Japanese restaurant specializing in yakitori, though the user notes it might exceed the $250 per person budget depending on orders."

"The commenter reiterated their dislike for Kono, calling it overpriced 'poor man's street food' and finding the experience 'silly'."

"The commenter felt Kono was overpriced and preferred its mentor, Ikeda-san at Torishin."

"The commenter found Kono to be okay but preferred Torishin for yakitori, noting Kono's 'insane markup' for simple food."

"The commenter disliked Kono, finding it 'silly' and overpriced for what they considered simple street food fetishized at an extreme markup."

"This is one of many restaurants listed by the commenter from the NYTimes list."