Yardbird

Yardbird is always jam-packed, so book online or expect to queue. The main draw is without doubt the 20-plus types of yakitori skewers made with local ‘three-yellow’ chicken from beak to tail, grilled over binchotan charcoal. Rare cuts like thyroid and ventricle can be hard to find elsewhere, as are the crispy meatballs with tare and egg yolk. Check out the extensive list of Japanese whisky.

• Beak-to-tail yakitori: More than 20 skewers, including rare cuts like thyroid and ventricle, all from local three-yellow chicken, grilled over binchotan.
• Chicken and egg rice: Sweet glutinous rice worked like a loose risotto with chicken fat onion paste, chicken stock and butter, finished with peas, an onsen egg and crisp chicken skin.
• Room and rhythm: A counter-led, high-energy izakaya that runs on queues, whisky, and quick-fire skewers rather than a formal tasting-menu cadence.

Signature ingredients

• Three-yellow chicken: The house bird, butchered into many cuts for skewers.
• Binchotan charcoal: High-heat grilling that keeps skin crisp and meat juicy.
• Tare and yuzu kosho: Core seasonings across the skewer set.
• Chicken fat onion paste: The base note in the chicken and egg rice.
• Onsen egg: Cracked over the rice bowl at the table.

Yakitori, small plates, rice

• 20+ yakitori skewers, local three-yellow chicken, grilled over binchotan charcoal.
• Comfort staples beyond the grill, including chicken and egg rice.