There really is nothing simpler than meat and heat. Humans have been cooking animal parts over the open flame since prehistoric times, so why bother complicating things? East London restaurant Jidori would certainly agree. The meat skewer—and by default, the charcoal grill—makes up the bulk of their menu, as they attempt to bring the centuries-old Japanese cuisine of yakitori to the capital. Yakitori, chicken poked onto small wooden sticks and set over hot coals. Photo by the author. As co-owner Brett Redman—also of nearby raw bar The Richmond and Elliot’s Cafe at Borough Market—explains to me, traditional yakitori encompasses all parts of a chicken poked onto small wooden sticks and set over hot coals. So at Jidori, the bird features[…]