Head Chef Daiki Wakabayashi works closely with owners Emi Kamada and Marie Yokoyama at this traditional Japanese yakitori restaurant, serving skewered grilled meat and vegetables cooked over white-hot charcoal.
With typical Japanese hospitality, the service from a dedicated and talented team is excellent and helpful. The restaurant is small and popular, with several large sharing tables, but if you can, sit up at the bar and watch the talented grill chefs. Bird’s Nest has a wide range of Japanese beer and sake – and wine, if you wish.
Share a selection of small dishes. Bird’s Nest’s signature crispy chicken thigh (tori karaage) is beautifully crisp and juicy, and served with a wasabi mayonnaise. Sasami are chicken tenderloins grilled with plum sauce and topped with lightly pickled shallots. Buta kakuni is slow-braised pork belly, finished on the grill with Japanese mustard – soft and tender, with mustard zest. Finish with onigiri – a ball of rice, marinated and grilled and full of juicy charred caramel flavours.
PSST! If you can’t decide, there’s the omakase or ‘leave it up to you’ option to give you the ultimate yakitori experience.