Recent social media posts
05/12/2026
We are truly honored to be included in this year's list of the 100 Best Restaurants in New York City. It's incredible what our talented team can achieve together, each of us dedicated to sharing yakitori culture right here in the city. A heartfelt thank you to for your kind words and for recognizing us among such esteemed establishments.
We are beyond grateful to have made it onto the 2025 list and now the 2026 list.
New year, same fire 🔥
-ATS
03/12/2026
HIZA NANKOTSU KNEE
03/11/2026
DONKO SHIITAKE MUSHROOM
02/25/2026
Chicken Mizore-Age with Trout Roe & Winter Melon
02/23/2026
A Classic from Kono
Chicken Liver Pâté Monaka — a signature of
02/17/2026
Chicken Chawanmushi with dashi egg custard, mochi, caviar and plum sauce.
02/13/2026
UME & SHISO HARAMI
02/12/2026
SHISH*TO PEPPER
11/24/2025
Scenes from the Evening
09/26/2025
Incredibly grateful to be named #23 on North America’s 50 Best Restaurants list by
To me, hospitality is all about finding the right beat. When exciting food, warm service, and a team we can call family come together, that’s when we discover the true rhythm of our craft.
I feel that rhythm in my bones. I am both lucky and honored to experience it all at Kono. Thank you to my loyal guests—without you, I wouldn’t be here. To my team, I share this honor with you tonight. A heartfelt thank you to for recognizing our efforts. Congratulations to all the chefs, restaurants, and wonderful communities celebrating together.
Kono
No. 23 North America’s 50 Best Restaurants
07/26/2025
At the heart of our restaurant lies the Japanese principle of "Mottainai," which emphasizes minimizing waste. Chef Kono combines his mastery of traditional techniques with a profound commitment to sustainability by utilizing every part of the bird in our tasting menu. Each dish is a testament to our dedication to honoring the entire chicken, inviting guests to reconsider this often-overlooked protein. Our aim is to educate patrons on the value of appreciating every aspect of the chicken, including those typically discarded—such as the organs, tail, feet, and crown. By treating what is often taken for granted with reverence and care, we create an experience that fosters a deeper connection to the chicken.
"I regard the bird with the same respect that a sushi chef gives to fish. I consider how the bird was raised, what it consumes, and how it is treated, honoring the labor of our producers and purveyors by using every part and leaving little to waste. My goal is to surprise guests with flavors they might not have expected, transforming what they may perceive as undesirable into something truly delicious.” — Chef Atsushi Kono
📸 Marcus McDonald
06/03/2025
We’re truly honored to be recognized as one of New York City’s 100 best restaurants by the . This achievement wouldn’t be possible without our team’s unwavering dedication, heartfelt hospitality, and belief in Chef Kono’s vision. We are incredibly grateful to each and every one of you! Thank you!
Address
46 Bowery
New York, NY
10013
To reach the yakitori restaurant located on Bowery in New York, you can take the subway and get off at the Bowery station. From there, walk towards Bowery and turn right. Walk for about two blocks until you see the restaurant on your left.
If you're driving, take the Bowery exit from Manhattan Bridge and continue straight until you reach the desired location. There is limited street parking available around that area, but there are several parking lots nearby for paid parking options.
Opening Hours
| Tuesday |
5:30pm - 12am |
| Wednesday |
5:30pm - 12am |
| Thursday |
5:30pm - 12am |
| Friday |
5:30pm - 12am |
| Saturday |
5:30pm - 12am |
Alerts
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What people say
Yakitori restaurants are known for their delicious skewered meats and Yakitori Kono in Bowery, New York is no exception. Chef Atsushi Kono serves up traditional Yakitori dishes that are sure to satisfy any craving. One of the standout dishes is the udon with a slowly-simmered, bone-to-bone chicken broth that is perfect for colder weather. It's the essence of winter in a bowl! Another must-try dish is the tsukune, made with chicken and duck minced with scallions and shaped like a meatball, served with a raw egg yolk sauce. Chef Kono's signature skewers are grilled over kishu binchotan, a premium grade white charcoal imported from Japan that gives each skewer a unique flavor. The Chochin skewer, made with ovary, liver, and yolk, is one of Chef Kono's favorites. And don't forget to try their signature cocktail "ATS" served with tare sauce and a chicken chip. With rave reviews from customers and a solid 3-star rating on social media, Yakitori Kono is definitely worth checking out if you're in the area.
