Yakitori Hibahihi approaches the izakaya format with focus and restraint. Led by Hiroshi Kitano and Hideyuki Imaizumi alongside David Schmidt and director of service Mael Bourbonnais, the kitchen centres on binchotan-grilled skewers that privilege cut, temperature, and timing over excess. Chicken runs the full spectrum—thigh, heart, liver, tsukune—joined by pork belly, Angus beef, duck, and a tight rotation of vegetables, all served in small, deliberate portions meant for pacing rather than spectacle.

The menu branches into sashimi, cold plates, and a short list of mains, including rice and noodle dishes that feel essential rather than optional. A notably quiet ventilation system makes counter seating comfortable, even directly in front of the grill. Drinks lean deep into sake and shochu, with thoughtful pours and knowledgeable guidance. On Plaza St-Hubert, it reads as a serious, well-executed addition that's confident in craft, calm in delivery.