The Dirty Stall

Bird Land

Posted on: August 28, 2013

Having tried the good old fashioned style of yakitori at Toriki on my last trip, I looked towards trying Bird Land on this visit to Tokyo, famous for having 1 Michelin star as a yakitori restaurant.

_5215169 So I wanted to see how different they could be.

_5215170

One thing of interest to note is that the famous Sukiyabashi Jiro, that 3-star Michelin sushi-ya made even more famous internationally with the movie “Jiro Dreams of Sushi“, is located right opposite Bird Land.

_5215126

Just as I was sitting inside, the man himself came out with his patrons for a group shot, and I assume it was a famous chef with his friends because Jiro was wearing a cute anime girl tee over his chef clothes, which he took off once they took the photo.

_5215168

But enough about Jiro, back to Bird Land now. It’s basically a huge U-shaped counter that can seat about 30 people, around a open grill and preparation area.

_5215133

_5215139

_5215161

And there are some tables for groups to sit around too.

_5215149

Besides the usual ala carte items, Bird Land offers 2 omakase menus, priced at ¥6,000 and ¥8,000. I went for the latter of course.

_5215134

It opens with a platter of assorted appetizers. I don’t remember what the vegetables were, but the brown thing is marinated chicken skin, which wasn’t memorable.

_5215136

Then you have medium-rare chicken breast fillet, grilled on the outside, with option of topping it with Japanese apricot or sweet basil sauce.

I think I preferred it with the apricot sauce, as it was more unique than the basil sauce, which was basically like pesto.

_5215144

Grilled skin of a red capsicum with olive oil. Quite liked this one, the skin was grilled nicely without charring it. This was a substitute for the chicken liver pate dish.

_5215146

Following that, the chef’s choices of 8 yakitori sticks. First is some sasami wasabi (chicken breast with wasabi).

_5215150

Sasage sasami (chicken breast and long bean)

_5215151

Kawa (chicken skin)

_5215152

This is cold tofu that is meant to mimic a blob of mozzerella cheese, complete with a drizzle of EVOO, a sprinkle of salt, a grind of black pepper, and a small tomato.

The European influence on Bird Land is strongest in this dish, and it was quite delicious as well, very clean in flavours and a good break after the rich chicken skin.

_5215153

Ginnan (ginko nuts), salted.

_5215154

Soriresu (chicken oysters)

_5215155

Another break of green salad and tomato.

_5215156

Tsukune (chicken meatballs).

_5215158

Shiitake mushrooms.

_5215162

Negima yakitori (chicken and leek)

_5215163

Sansho-yaki (teriyaki style chicken)

_5215160

Cacciocavallo cheese, grilled. Definitely unexpected but tasty nonetheless. A bit hard to eat though, I was constantly twirling it around so that it wouldn’t drop off the stick, like a slow ice-cream.

_5215164

Oyakodon. Decent but nothing compared to Toritsune Shizendou.

_5215165

And finally a crème caramel flan for dessert.

_5215166

All in all, it was a pretty good meal but somehow, it just felt too refined for me. I preferred the stronger flavours and more traditional feel of eating at places like Toriki. Still worth the visit of course, just to have a new and different experience in eating yakitori.

_5215167

Bird Land Ginza

3 Responses to "Bird Land"

Hi, did you make a reservation at Birdland, or you walked in?

I made a reservation there. Walk-in might be possible if you’re alone or a pair.

[…] Verdict is that the food was good but too little for the expensive prices. If I really wanted to eat atas yakitori again, I’d return to Bird Land. […]

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Menu

Past dishes

%d bloggers like this: