The space barely has 40 seats, so I highly recommend making a reservation since I saw quite a lot of people being turn away that day. You got to choose between regular tables and bar seats where you get a front row seats to the kitchen where all the skewers are being made.
Just as their logo is a Chicken, the menu consist of mainly chicken skewers and is illustrated on the menu with over a dozen parts. The day we went, they didn't have any of the special parts like neck, chicken oyster or cartilage (very very disappointing) and not even the Pork Intestine (Buta Horumon)
And of course, we choose to sit by the bar / kitchen.
"Binchotan" which is a traditional charcoal of Japan which burns at a lower temperature for a longer period than ordinary charcoal. And as you can see, it does not release smoke which is perfect to use indoor at restaurants.