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Slip off your shoes and sit cross-legged in the tatami room for that authentic Richard Chamberlain-in-Shogun experience, even if your legs lose circulation before the food arrives. And then order like you've never seen a teriyaki bowl before. The list is long and illustrious. Just about everything Honda Ya grills, steams, stir-fries, deep-fries and stews is a buffer for the ample amount of Japanese ales and sakes you'll throw back with the abandon of a salaryman after a hard day. Yakitori is the specialty of the house, a subset of the kushiyaki that threads onto wooden skewers every part of the chicken, from neck to tail. Gizzards squeak like edible plastic; dark meat is paired with scallions. All are flipped ever-so-carefully just slightly above white-hot coals called bincho tan, a premium fuel that that imprints on the morsels a smoky carbon sweetness.