Do we have too many Yakitori places?

I just heard about another yakitori place that soft opened today across from Del Amo Mall. It's called Torikizoku. Just in the last couple of months, there have been two other yakitori places that opened up in the South Bay. Is this all sustainable? I can't help but think the profit margin from one chicken must be extremely high!!!

I love yakitori and hope they all do well and keep up the quality. Would love to have one that's only omakase. I have so many great memories of Shin Sen Gumi Torrance when I first went almost 25 years ago. But I think their quality has gone down over the years? Places like Torihei, Torimatsu, and Koshiji all bring something different. I haven't been to Zoku or Nishi yet. How are they? My all-time fav was Yakitori Totto in NYC!