Bird Land is located on the basement floor of a building connected to Tokyo Metro Ginza Station. It is near the Sukiyabashi intersection.
Dinner at Bird Land is noisy and smoky (due to the charcoal grill). This is especially true around counter seats. Behind the U-shaped wooden counter stands the owner-chef, Toshihiro Wada, who attends to the grilling of skewers over a charcoal grill. At Bird Land, yakitori is made exclusively with Okukuji-shamo chicken from Ibaraki Prefecture. It is known for its low-fat content and chewy texture.
The menu consists of two types of omakase: the five-plate course includes an assortment of appetizers followed by chicken liver pate, eight types of yakitori, sanshoyaki (a fillet of chicken breast), mini oyakodon (chicken and egg on rice) and chicken broth. The eight-plate course adds a char-grilled fillet, grilled cheese, and dessert. You can order a la carte if you want to try more.
Please let the chef know beforehand your preferences as both courses leave the menu entirely up to the chef.
Reservation recommended!
銀座の焼鳥の有名店。店の真ん中の焼き場を囲むようにぐるっとカウンター席が並ぶ。 Quote from Google Map Review
Photographers: scy3zi
