Hina Yakitori

What you need to know

Hina is a Mission yakitori counter from chef Tommy Cleary. The 14-seat U-shaped bar surrounds a binchotan grill where every part of the bird gets cooked to order: thigh, breast, skin, liver, heart, knee cartilage. The course menu walks you through cuts most American kitchens would throw away.

The Food

The omakase runs 12 to 16 courses depending on the format. Each skewer is grilled, sauced, or salted with intention. The chicken is sourced whole from a single farm. Sake and wine pairings available.

Practical Info

Price: Omakase around $115
Reservations: Required via Tock
Address: 808 Sutter Street
Hours: Wed-Sat dinner. Closed Sun-Tue.

📍 Location: This restaurant is in The Tenderloin. Explore the neighborhood →