Chef Imai is as obsessed with meat as a hunter stalking his game. Putting his experience with French cuisine to work, he grills his meat-centric menu on a charcoal grill. In addition to duck, pork and beef, in autumn and winter Imai serves game meats such as boar and deer. Charcuterie such as pâté and rillettes are arranged on plates that look like stumps for a natural look. If you sit at the counter, you’ll have the pleasure of chatting with this personable chef.