Yardbird

• Beak-to-tail yakitori with local 'three-yellow' chicken: Yardbird specializes in over 20 types of yakitori skewers using the local "three-yellow" chicken, grilling every part of the bird from beak to tail over binchotan charcoal, showcasing a unique and comprehensive use of the chicken.

• Japanese izakaya style with Asian fusion influences: The restaurant adopts a modern izakaya concept with casual small plates meant for sharing, predominantly Japanese in flavor but also incorporating other Asian influences, such as Korean-style fried cauliflower dubbed "KFC," which is unconventional for a yakitori-focused restaurant.

• No reservations policy and urban cool vibe: Despite its Michelin star and popularity, Yardbird maintains a no-booking policy, often resulting in waits. It combines high-quality food with a slick urban design and trendy service staff, making it a hotspot for Hong Kong's hip and creative crowd.

The most honored or signature ingredients at Yardbird, Hong Kong, a Michelin-starred modern Japanese izakaya specializing in yakitori, are:

• Chicken (various parts including breast, thigh, wings, innards): Central to Yardbird's identity, chicken is expertly butchered and grilled over binchotan charcoal. Signature yakitori dishes highlight different parts seasoned with ingredients like shichimi, shiso, parsley, basil, and garlic to bring out tender textures and strong flavors.

• Chicken fat onion paste: Used in the signature Chicken And Egg Rice dish, this paste enhances the umami of sweet glutinous rice, combined with chicken stock and butter for richness.

• Onsen egg: Topping the Chicken And Egg Rice, the onsen egg adds a creamy texture and depth to the dish, complementing the savory rice and crispy chicken skin.

• Binchotan charcoal: While not an ingredient in the food itself, this high-quality charcoal is essential to Yardbird’s yakitori, imparting a distinctive smoky flavor and precise grilling control that defines their dishes.

• Shiso and shichimi: These Japanese seasonings are frequently used to flavor yakitori skewers, adding aromatic and spicy notes that enhance the chicken’s natural taste.

These ingredients and techniques together create Yardbird’s celebrated dishes, balancing traditional yakitori with creative seasoning and presentation. The use of chicken in multiple forms, combined with carefully crafted accompaniments like chicken fat onion paste and onsen egg, exemplifies their signature style.