A Michelin-starred Yakitori Restaurant, Ginza's Bird Land was one of the first places in Tokyo to offer gourmet yakitori. Grill master Toshihiro Wada uses the very best, free-range Okukuji Shamo Chickens raised in Ibaraki, which are to poultry as Kobe is to beef. Guests sip wine from Riedel glasses around a U-shaped bar — the best place to sit — jazz plays in the background and chefs skewer and grill little morsels of meat and offal over binchotan, a style of smokeless charcoal, where guests can either order a la carte or try a tasting menu. Bird Land excels at more than just yakitori: The chicken liver pâté and custard pudding are delicious. Located in the basement of the Ginza subway station, it sits across the corridor from its more famous neighbor, Sukiyabashi Jiro, Tokyo's world-famous Omakase Restaurants run by 85-year-old Jiro Ono who considered by many to be the world's greatest sushi chef and subject of 2011 documentary 'Jiro Dreams of Sushi'. Arriving for dinner after our day at Tsukiji Fish market, we were treated to the Chef Wada’s omakase menu of about 13 courses, that starts with a series of appetizers, including kawasu, or vinegared chicken skin, followed by luscious chargrilled chicken, chicken liver paté, and selection of yakitori lightly seasoned with sea salt, soy sauce, wasabi, yuzu or lemony sansho pepper, housemade tofu, skewered Gingko nuts, and luxurious Oyakodon, a chicken and egg dish served over rice, which is served with broth and pickles, finishing with a silky smooth Japanese custard pudding, similar to a classic crème caramel — Oishii!
Curiously located on the lower level of the Ginza subway station, Bird Land is
right across from its more famous neighbor, Sukiyabashi Jiro, considered by many to be the world's greatest sushi chef and subject of the 2011 documentary 'Jiro Dreams of Sushi'
Seated at the counter we were welcomed with a hot towel and Bird Land chopsticks
with its crazy bird logo
A cold sapporo beer in a lovely cut crystal glass
Chef Wada’s omakase tasting menu begins with a selection of house made amuse-bouche
Soft sweet mushrooms with sesame oil (bottom) and chargrilled peppers (top)
Jellied chicken skin (bottom) and chargrilled okra (top)
Breast of Okukuji Shamo chicken topped with basil purée and garnished with Japanese micro herbs
Chicken Liver Paté
Chicken breast yakitori with wasabi
Chicken Livers
Grill master Toshihiro Wada grilling our Bonchiri over binchotan, a style of smokeless charcoal
Bonchiri, also known as the 'popes nose', which is where the tail feathers attach to the bird, and garnished simply with a little salt
Wonderfully creamy and delicious tofu with a drizzle of oil and some salt and pepper
Grilled Ginko Nuts seasond with sake then garnished with salt,
these little lovelies were creamy inside and quite starchy, but quite yummy
Firm and juicy, the 'oyster' is considered to be the culinary prize of every chicken
Peppery greens and sliced tomato in a light dressing
Tsukune are chicken "meat balls" glazed with house made yuzu infused tare sauce
Succulent Teriyaki Chicken Thigh
Grilled Shiitake mushroom brushed with Sake and served with Japanese lime
Chef Wada grilling our Negima
Negima: juicy chicken thigh and negi (Japanese long onion) glazed with homemade yakitori sauce
Char-Grilled Cacciocavallo Cheese
Oyakodon: a donburi or Japanese rice bowl dish,
with chicken, egg and green onions simmered together and served over rice
The Oyakadon is served with a small plate of pickled daikon...
...and richly flavoured Okukuji Shamo chicken broth
And the grand finale, crème caramel - one of my favourite desserts
(Michelin Star Yakitori Dinner + Sake for 2: ¥23,133)
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