London is embracing all things skewered and recently opened Junsei on Marylebone’s Seymour Place is certainly raising the bar. The elegant Japanese restaurant puts the spotlight on yakitori (meaning ‘grilled bird’), using every part of the animal, whilst also offering kushiyaki vegetable skewers, elevated donabe (rice) bowls and seasonal Japanese hot plates.

Chef Patron Aman Lakhiani’s in-depth understanding of Japanese cooking techniques and ingredients, gleaned from his training at Tokyo’s Tsukiji Sushi Academy and time at Michelin-starred Japanese restaurant, Dos Palillos in Barcelona, is in evidence in the expertly executed and grilled dishes.

All skewers are cooked over Binchōtan charcoal, a white variety made from Japanese oak considered the purest charcoal in the world. Burning at a high heat, meat cooks from the inside out resulting in succulent texture and a pure finish which emphasises the distinctive flavours of each part of the chicken.

The star of the show is the selection of zero waste, delicately grilled and beautifully seasoned yakitori. Choose from a myriad of dishes, utilising every part of the organic slow reared Suffolk bird, from breast and leg through to heart; crispy skin; wing, neck, tenderloin, liver and gizzard. Each yakitori skewer is precisely sliced and then coated in a house tare (a combination of aged soy sauce, sake, mirin and sugar) or shio (salt), before grilling over the Binchōtan and gently caramelising.

Complementing the yakitori is a selection of vegetarian kushiyaki options, including shiitake mushrooms, soy-marinated quail eggs and fried tofu with ginger and spring onions. Beautifully presented sharing plates such as sea scallop with trumpet mushroom, miso mussels and A5 wagyu rib cap sit alongside chicken, sea bream or vegetable rice donabe, traditionally cooked in a Japanese clay pot.