Born in Saitama, Japan, Kono was introduced to the culinary world early, helping in his family’s seafood market and restaurant as a child. These early experiences instilled in him a deep respect for ingredients and traditional cooking methods. His first passion, however, was breakdancing, leading to a professional dancing role with the iconic Rock Steady Crew. He believes that once his love for cooking eventually took center stage, his background in dance imbued his cooking with added rhythm and creativity.
After attending the Musashino Culinary Institute, Kono trained at the Kyoto-style kappo restaurant Suzuyoshi, where he mastered the intricate techniques of Japanese cuisine and honed the skills that would go on to define his career. In 2006, he moved to New York City and joined the Michelin-starred yakitori restaurant Torishin, where he quickly rose to head chef. Under his leadership, Torishin earned its first Michelin star, solidifying Kono’s reputation as a master of yakitori—the Japanese art of grilling chicken. After leaving Torishin in 2019, he explored new avenues with pop-ups before opening his eponymous restaurant, Kono, in 2022. His work has earned him numerous accolades, including a James Beard Best Chef nod in 2024.
Restaurant
Kono, located in Manhattan’s Chinatown, offers a refined yet intimate dining experience centered on kappo-style yakitori. Opened in 2022, the restaurant embodies Kono’s dual commitment to tradition and innovation. Designed by Blank Design, the space reflects the chef’s Japanese roots, with dark-toned walls inspired by the color of binchotan charcoal, complemented by a green marble grilling station and a sleek white oak counter. These design elements create a serene, immersive environment where guests can fully engage with the culinary experience.
The atmosphere is both elegant and inviting, with a 14-seat chef’s counter that allows diners to connect directly with the chef and his team. The minimalist design emphasizes the art of grilling, while a semi-private alcove offers an alternative for small groups. Each detail, from handcrafted ceramics to the warm lighting, enhances the dining experience, making Kono a standout destination for lovers of Japanese cuisine.
With its innovative yet deeply rooted approach to yakitori, the restaurant has earned widespread critical acclaim, including a three-star review from renowned food critic Pete Wells in The New York Times in 2022, and further recognition the following year as one of Bon Appétit’s Best New Restaurants.
Recipes and dishes
Kono’s culinary philosophy is rooted in the principles of sustainability, craftsmanship, and innovation. At Kono, his kappo-style omakase menu elevates every part of the chicken into a culinary masterpiece. Signature dishes include chicken tail skewers, tsukune sausage with raw egg yolk, and a luxurious monaka filled with chicken liver pâté, black truffle, and gold leaf. Each dish reflects his dedication to utilizing the entire bird, a practice inspired by the Japanese concept of mottainai, or minimizing waste.
Kono’s grilling mastery relies on binchotan charcoal, which enhances the natural flavors of his ingredients without overpowering them. Beyond chicken, his menu incorporates seasonal vegetables and premium additions like A5 wagyu beef and Alaskan king crab.
The beverage program at Kono complements the menu’s umami-rich flavors, featuring artisanal sakes, rare Japanese whiskies, and an extensive wine list. This thoughtful pairing ensures a cohesive dining experience, with every element carefully curated to tell a story. Through his work at Kono, Atsushi Kono continues to redefine yakitori as an artform, bridging tradition with modern innovation.
