About Us

Chef Tommy grilling Yakitori skewers while smiling.

Tommy Cleary

Chef & partner of Hina.

Tommy's journey in yakitori began in Tokyo's Nishi-Azabu, where he apprenticed and trained at Tori + Salon. During his time in Tokyo, he honed his skills in traditional yakitori and gained an appreciation for quality ingredients and simplicity.

After returning to the Bay Area, he became one of the grill masters at Ippuku in Berkeley, California, before opening his former yakitori restaurant in Oakland, California.

Tommy's passion for classic Yakitori dishes continues on at Hina, as he blends modern and unique ingredients while still respecting the traditional approaches he has learned.

Justin Chin, sommelier of Hina smiling and looking to the side.

Justin Chin

Beverage & Service Director.

Hina's Beverage & Service Director, Justin Chin, has been an integral part of our team since the restaurant's opening in 2019.

Formerly of Gary Danko, Justin has applied his knowledge as a sommelier to create an all-encompassing beverage list, complete with a thoughtful beverage pairing designed to elevate the dining experience.

The expanded range of cuisine at Hina has allowed Justin to create a pairing that incorporates wine and sake from all parts of the world.

Japanese Hiragana of the word Hina.

The word “hina”, translated from Japanese means "chick" or "baby bird". This name represents Tommy’s continuous pursuit of growth and learning in his culinary journey.

A bowl filled with a small chicken sausage patty, topped with a cured Jidori egg yolk and seaweed.
A yakitori skewer with two pieces of charred chicken thighs topped with black caviar.
Two grilled Shiitake mushrooms.
A single chicken wing yakitori topped with fresh wasabi seasoning.
Four pieces of grilled white asparagus topped with bonito fish flakes.
A bite sized piece of Japanese milk toast topped with paté and chives.

Food photography by Adaliah Cole.

What is Binchotan?

Binchotan is a Japanese charcoal made traditionally from white oak trees and other hardwood varieties.

Japanese charcoal Binchotan heating up in a metal pot over a burning stove.

Binchotan has a rich history dating back 300 years, with a handmade process originating from the Wakayama Prefecture of Japan.

The process involves harvesting Ubame white oak, which is cut and bound together before baking in a clay kiln for several days to carbonize the oak. This labor-intensive process creates a pure and high-temperature burning charcoal that produces little smoke and odor, making it ideal for yakitori.

Here at Hina, we grill on the highest grade of Japanese-imported binchotan, specifically Wakayama Kishu and Kamitosa Binchotan.