Translated by Shannon McNaught
Ginza's Bird Land: A Michelin-starred Yakitori Restaurant
Written by yohei matsui
Yakitori, is a traditional Japanese food slowly gaining worldwide popularity. Read on to find out where you can get some Michelin Guide approved yakitori!
Japan has many unique dishes such as sushi, ramen, tempura, and teppanyaki that draw in visitors from all over the world.
When it comes to Japan's famous chicken cuisine though, there's yakitori. It is relatively unknown dish, compared to sushi and ramen.
Today, we'll introduce you a must-visit place for yakitori lovers in Ginza called Bird Land Ginza. It acquired 1 star in the Michelin Guide Book 2015 Edition, which made it famous not only in Japan but also worldwide.
How did such a common yet well-liked dish from Japan gain acclaim from a French gourmet guide? Here, we took to figure out the reasons why.
Bird Land, lurking in Ginza's underground
Bird Land is located on the basement floor of the building connected to the C6 Exit of Tokyo Metro's Ginza Station.
At Bird Land, you can enjoy your yakitori made exclusively with Ibaraki's original okukujishamo chicken with a glass of wine. Okukujishamo chicken is best known for its low fat content and springy texture.
The entire menu consists of only 2 types of Recommended Courses (5 plates for 6,300 yen or 8 plates for 8,400 yen). The 6,300 yen course comes with popular Bird Land standards like 8 kushiyaki skewers and chicken liver pâté. The 8,400円 course includes the above as well as some slightly rare types of yakitori, and white meat enjoyed with a basil sauce. It also comes with dessert. If you want to eat a bit more after you're done with the course, you can order some extra food.
The restaurant is most often fully booked between 19:00-20:00 (regular business hours are 17:00-21:30), so we recommend you visit before or after that block of time if you haven't made a reservation.
The restaurant has both counter seats and tables. At counter seats, you can see the yakitori being made right before your eyes.