The spirit in Takamasa Yamanaka’s heart is one of giving back to his home region. To showcase the appeal of his native Kochi, he sources Tosa chicken. The shop’s name is a portmanteau combining characters from his name and that of his hometown, Kahoku. After dusting his skewers with sun-dried salt from eastern Kochi Prefecture, he grills them over Tosa binchotan charcoal, another point of hometown pride. He lists the names of his producers as a way to express his gratitude.