It's so cold. Today, I had a day off and went for a human check-up at the usual time. I always feel sleepy after having my blood drawn, so as soon as I got home, I dived into bed! Oh, taking a nap during the day on a weekday is the best. And tonight, I get to enjoy yakitori in my hometown, Asagaya, what a great holiday. Today, I went to Asagaya Birdland alone. I made a reservation about a month ago through Ichigeki Restaurant. I've lived in Asagaya for about 20 years, and I knew about Birdland, but for some reason, I had never been there. When I was younger, I didn't see the value in yakitori courses made with local chicken if they were cheap and had a good portion. But now, with age and experience, I thought I might appreciate the real value of Birdland, which led me to visit today. Today's Lineup: B Course: Appetizers (●) 7 dishes, Grilled items (★) 9 skewers, Oyakodon (chicken and egg rice bowl), Chicken soup, Dessert ● Gizzard simmered in soy sauce ● Cold tofu ● Crispy fried chicken wings ● Homemade liver pate ★ Chicken tenderloin with wasabi ★ Gizzard with salt ★ Ginkgo nuts ★ Chicken skin with a hint of prickly ash ● Nanohana (rapeseed flower) ohitashi (boiled and seasoned greens) ★ Liver with a rare touch ★ Chicken breast with sauce ● Grilled cheese with bamboo shoots ★ Chicken meatball skewer ★ Shiitake mushroom on skewer ● Yuzu-flavored Chinese cabbage ★ Negima (chicken and green onion skewer) Oyakodon and soup Pudding made with Oyakodon chicken eggs Wow, it was so delicious. The appetizers were perfectly seasoned, and they were well incorporated between the grilled items. The dish with bamboo shoots was particularly memorable, inspired by a dairy product called "Sato" combined with wild plants that the head chef had at a Kyoto restaurant. The bitterness of the bamboo shoots was canceled out by the cheese, and the perfect balance of saltiness and richness made it a delightful dish, which I thought would go well with wine for those who drink. I'm a lightweight, so I drank a lot of grape juice. The grilled items were mainly seasoned with salt, but the saltiness was adjusted according to the part, bringing out the umami and richness of the ingredients. The attention to detail in grilling techniques, skewering, and adjusting the heat was fascinating. It's the accumulation of fine skills and dedication that creates this taste. I was observing the grill, and they were changing the brush used for brushing while grilling different parts (I couldn't figure out what it was), and the timing and placement of the grilled items were being switched, which was also interesting to see. The simpler it looks, the more difficult it actually is, right? And above all, the attentive service without any distinction between a solo diner like me and regular customers was wonderful. The subtle consideration was impressive. You can enjoy it as a solo diner, but I definitely want to share this restaurant's excellence with my partner, that's what I thought. I left the restaurant feeling happy and satisfied in both heart and stomach. I'll be back! Thank you for the meal♪ Today's bill: ¥9,800 (Course fee + 3 glasses of grape juice, table charge)

I had always wanted to go, and finally visited Asagaya Birdland for the first time. It has a stylish exterior and a cozy, spacious interior with a counter in the shape of a "C". I ordered the course menu and was very satisfied. The liver pate at the beginning was delicious, and the yakitori that followed was excellent. I didn't take many photos as usual. I drank plenty of alcohol and ordered a bottle of wine, and at 15,000 yen per person, it was quite cost-effective.

Finally, I went to Birdland in Asagaya. It is a calm and adult-like yakitori restaurant. Birdland uses Akita Kiritampo chicken, which is known for its low fat content, dense meat texture, and rich flavor. I made a reservation for Course A, which includes appetizers, 5 types of yakitori, 2 types of grilled vegetables, Kiritampo chicken soup, and oyakodon. It is a very delicious restaurant where you can strongly taste both the grilling technique and the flavor of Kiritampo chicken at a reasonable price. The grilled dishes are so delicious that you might end up ordering more! They also have a selection of wines that go well with yakitori. Especially, Pinot Noir and yakitori with sauce are the best combination! The staff's consideration and detailed explanations made it a very pleasant time. I recommend this place to those who want to enjoy yakitori in a mature atmosphere at a leisurely pace!

I went to "Asagaya Birdland" to eat delicious yakitori. I started with a toast at "Shirohonoka" and the reserved "Course A" began! The "Course A" for that day was as follows: 1) Chicken skin with vinegar 2) Cold tofu 3) Homemade liver pate 4) Wasabi 5) Gizzard 6) Skin 7) Tomato 8) Tsukune 9) Shiitake mushrooms 10) Negima 11) Chicken soup and oyakodon After finishing the Negima, you can add additional orders of liver, seseri, sori, and tebasaki. Enjoy the perfectly grilled chicken yakitori with "Shirohonoka", "August Beer", "Oto Cote de Beaune", "Burgundy Rouge", and more! Finish with the chicken soup and oyakodon included in the course for a smooth landing. Since there is a second place to go, we left at this point for the day! The atmosphere and clientele of the restaurant are also nice.

I felt like eating yakitori, so I made a same-day reservation over the phone and was able to secure a reservation. I ordered the A course for ¥6400. It seems they are currently only offering course meals. My favorites from this course were the simmered tofu, liver paste, tomato, shishito pepper yakinasu, soup, and oyakodon. The chicken yakitori was also delicious, of course. Thank you for the meal!

I felt like eating delicious yakitori, so I made a reservation at "Asagaya Birdland" and went there. Once seated, I started with a toast of "Shirahonoka" and the reserved "Course A" began! The menu for this day's "Course A" was as follows: 1) Chicken skin with vinegar 2) Chilled tofu 3) Homemade liver pate 4) Wasabi 5) Gizzard 6) Skin 7) Grilled green chili peppers 8) Tsukune (chicken meatballs) 9) Tomato 10) Chicken wings 11) Chicken soup and oyakodon (chicken and egg rice bowl) After finishing the chicken wings in the "Course A," I had room in my stomach so I ordered additional liver, gizzard, and tail. They were grilled carefully and tasted great! After finishing the chicken soup and oyakodon included in the course, I ordered an additional "Chicken egg pudding" to finish off. I also had 6 glasses of beer and wine, making it a very satisfying Birdland time.

On May 5, 2023 (Friday), dinner with my partner. I had work in Murayama in the afternoon. For the Golden Week, Asagaya and Koenji special feature, we went to Asagaya for dinner for the third day in a row. We tried a famous yakitori restaurant. The chef is from Ginza's Birdland and the restaurant received a Michelin star from 2017 to 2022 for 6 consecutive years. In 2023, it was awarded the Bib Gourmand. The restaurant is also listed in the top 100 yakitori restaurants on Tabelog in 2021. I have written reviews for 7 out of the 100 restaurants, and this restaurant ranks 271st. I made a reservation 4-5 days in advance and chose Course A: Oku-Kuji Shamo Course (6,400 yen). The course included appetizers, 5 types of yakitori, 2 types of grilled vegetables, chicken soup, and oyakodon. The appetizers were okay - gizzard simmered in soy sauce, shamo skin with vinegar, and liver pate. The yakitori and grilled vegetables followed. The yakitori was cooked medium rare and had a wasabi flavor. The gizzard had a nice texture and flavor, while the tomato was flavorful. The chicken leg was served with a strong sauce and had a good chewy texture. The shiitake mushroom was average, and the chicken wing was thin but tasty. The tsukune with coarse salt was crunchy and delicious. The yakitori prices ranged from 460 yen. I ordered two chicken skin skewers and one each of the rare parts, sorii and bonbochi. The bonbochi was tender and flavorful, while the sorii had a good chew. The skin was seasoned with sansho pepper and had a good balance of meat and crunch. Lastly, the chicken soup and oyakodon were served. The dishes were unique and somewhat overdone. The background music was jazz, but it was hard to hear clearly. I heard "Confirmation" twice, which made me wonder if they were playing Charlie Parker (Bird). I couldn't get into the second floor of Birdland in Manhattan, so I ended up at the Blue Note listening to Spiro Gyra on Christmas Eve in 1990... For drinks, we had draft beer - Shirohonoka (850 yen) and August Beer (900 yen). The operation was chaotic, with confusion happening all over the place. We almost had our orders skipped twice. The staff called out numbers loudly to check on the progress, which seemed a bit odd. Our bill came to 19,090 yen. The yakitori was good, but there are probably many other yakitori places in Tokyo where you can eat and drink more affordably and enjoyably.

It's been a while since I had yakitori! I went to Bird Land in Asagaya this time, which also has a branch in Ginza. Both locations have received one Michelin star in the past. I tried their best special course, which included: grilled gizzard, simmered whole chicken in soy sauce, homemade liver pate, wasabi-grilled chicken breast, liver, gizzard, thigh, bonjiri, tail, knee cartilage, white asparagus, cucumber with spices, Kyoto white bamboo shoots, tsukune, lotus root, grilled cheese, gizzard soup, oyakodon, and pudding.

Second visit. After watching the Ad-machi on March 25th, I saw Birdland and wanted to go there, haha. It's funny how seeing a place on TV makes you want to visit. Course A costs 6,400 yen. It includes appetizers, 5 pieces of yakitori and 2 vegetable skewers. Lastly, there's oyakodon. The atmosphere is nice. The yakitori is good, but the oyakodon at the end is great. Actually, the shiitake mushrooms were also good. Thick shiitake mushrooms are delicious, right? I think it's tough to get in without a reservation. It was the same last time, people without reservations were turned away. We paid 24,000 yen for two people using Rakuten Pay.

The good points of this shop are that it can be said that you have visited a famous store in Asagaya, and if you have a companion, you can explain, "It's that Birdland over there." The dignified interior and the availability of coin parking are also nice points. It would be even better if the customer service was a bit softer and they were more willing to accept additional orders.

I made a reservation for a course meal with a business partner and visited the restaurant. The skewers that came out at the perfect timing were all delicious with exquisite seasoning. There were some ingredients like asparagus that I don't like, but they were cooked well and had a sweet flavor, making them surprisingly delicious! It was a bit disappointing that they only had wine and sparkling wine for drinks.

For those who prefer lean and muscular meat with less fat and enjoy yakitori and local chicken, this restaurant is recommended. They serve "Okukuchi Gunkei", a brand of chicken from the Okukuchi region in Ibaraki Prefecture, which is raised with special feed. The meat has a firm texture and is full of flavor. The breast, thigh, and skin have a chewy elasticity that bounces back when bitten. You can taste the vitality of the chicken that has roamed the mountains. They offer a wide selection of wine and sake. The modern interior is centered around the counter, and most customers are couples or pairs. There are also table seats at the back. This popular restaurant requires reservations in advance!

I finally visited a restaurant that I had been curious about with a friend for a long time. When I mentioned that my friend was pregnant, they kindly provided a cushion on the chair and cooked everything well-done for us. It was my first time there so I chose the A course, but the additional rare cuts of meat that we ordered were incredibly delicious, so I recommend making a reservation in advance and choosing the special course. Despite my dislike for mushrooms, they accidentally cooked some but quickly realized and cooked something else for me. The staff were very warm and accommodating. The parent and child rice bowl at the end was amazing. It was so filling that I would come back just to eat that. The counter seats were spacious and had a calming atmosphere, making it a great place to visit with friends, partners, family, bosses, colleagues, or clients. It was really delicious, thank you for the meal.

A friend took me to this restaurant. It has a glass counter and a very atmospheric feel. Located in Asagaya, it has a slightly deep vibe, which made me a little nervous just being there. The food was all well-cooked and delicious, but I felt the salt was a bit strong. However, it was very tasty to enjoy with drinks and everything was served at a good pace!

Around 9:00 pm on the weekend, I casually headed out to Asagaya, not sure what I was in the mood for but hoping to find a restaurant with available seats. I came across a restaurant and decided to try my luck by entering, and to my surprise, there were two seats available. I was able to get in without a reservation! Since I didn't do any research beforehand, I opted for the course menu as suggested by the staff. There were two options, A course for 6,400 yen and B course for 7,900 yen, and I chose the B course. - Grilled gizzard: Unexpected start with gizzard, made from chicken gizzard, which had a soft and interesting texture. - Cold tofu: Served with salt, pepper, and olive oil, it had a fluffy texture and was quite satisfying. - Liver pate: Creamy and rich in flavor, served with basil leaves for a refreshing touch. - Wasabi-grilled chicken: Tender and cooked to medium-rare, with a nice balance of salt and wasabi. - Chicken heart: Tender and flavorful, seasoned with salt. - Chicken skin: Chewy with a good bounce, seasoned with sansho pepper. - Pickled radish: A refreshing palate cleanser. - Ginkgo nut skewer: Simple and delicious. - Liver and heart skewer: Creamy texture and delicious flavor. - Quail egg skewer: Surprisingly runny and delicious, with a nice charred aroma. - Lotus root: Crispy and delicious. - Chicken meatball: Tasty and satisfying with each bite. - Shiitake mushroom: Grilled on the log for a smoky flavor. - Turnip pickled in umeboshi vinegar: A refreshing break. - Soy sauce-grilled chicken thigh and nagaimo: Crispy skin and tender meat, served with grated nagaimo for a refreshing touch. - Chicken soup: Hot and aromatic, a perfect finish. - Oyakodon: Light and flavorful, with tender chicken and creamy egg. - Shamo chicken egg pudding: A classic and delicious pudding with a generous amount of caramel. The meal was served at a quick pace, which suited our dining style, and the dishes were all beautifully presented and delicious.

I went to "Asagaya Birdland" to eat delicious yakitori. I started with a toast of "Shiraho no Ka" and ordered the "A Course" to try a variety of skewers. The menu had some minor changes, like the introduction of a new dish featuring chicken breast marinated in vinegar and a switch from cress salad to white sesame dressing. After enjoying the traditional yakitori from the "A Course," I ordered additional skewers like chicken tail, chicken neck, chicken tail tip, leek, and lotus root. Among them, the chicken tail was the best with its crispy skin and juicy meat. I also enjoyed drinks like August beer, Bourgogne Blanc, and Bourgogne Rouge. Finally, I finished with a parent and child rice bowl before leaving the restaurant. It was a very good dining experience.

Recently, I visited "Asagaya Birdland" for the first time in a while for a private outing, after using it for business purposes for some time. First, I raised a toast at "Shirahonoka". Since the ordering style has changed due to the pandemic, I opted for the lighter "Course A" which allows you to choose the skewers you want to eat. And so, on this day, I enjoyed 11 items from Course A, added 6 more items, and had 5 drinks at "Asagaya Birdland"!^^ 1) Chicken skin with vinegar 2) Cold tofu 3) Homemade liver pate 4) Wasabi 5) Gizzard 6) Tsukune (chicken meatballs) 7) Ginkgo nuts 8) Negima (chicken and leek skewers) 9) Shiitake mushrooms 10) Chicken wings Add 1) Tail Add 2) Liver Add 3) Watercress and pear salad Add 4) Shiitake mushroom stems Add 5) Chicken legs 11) Chicken soup and oyakodon (chicken and egg rice bowl) Add 6) Chicken egg pudding Drinks) Shirahonoka (sake), August beer, Sauvignon Blanc (white wine), Burgundy Blanc (white wine), Beaujolais Nouveau (red wine) The chicken meat was perfectly cooked with a firm texture! It was incredibly delicious!^^ The service was sincere and polite, the atmosphere at the counter seating was great, and overall, it was a highly satisfying dining experience.

1. Birdland in Asagaya, which has been awarded a Michelin one-star rating for 6 consecutive years, is a place where everything is delicious but lacks that wow factor. For more details, please visit the blog: https://tokyo-tabearuki.com/birdland-asagaya 2. Birdland is a renowned yakitori restaurant that was established in Asagaya in 1987. The name is inspired by a famous jazz club in New York. Although the original Birdland moved to Ginza in 2001 and has held a Michelin one-star rating from 2010 to 2023, the Asagaya branch has also earned recognition, receiving a Bib Gourmand in the Michelin Guide Tokyo 2015 and a one-star rating from 2017 to 2022. The restaurant is known for using high-quality chicken from Okukujishamo, which is lean with a rich flavor. 3. Upon arrival at Birdland in Asagaya, the atmosphere was welcoming with a large counter where chefs were grilling yakitori. I opted for Course A, which included appetizers, 5 types of yakitori, 2 grilled vegetables, chicken soup, and oyakodon. The restaurant is smoke-free, which was a relief for me. They also offer a selection of beers, wines, and soft drinks to complement the meal. 4. Overall, the experience at Birdland was enjoyable, with delicious food and a cozy atmosphere. However, there was no standout moment that left a lasting impression. If you're a fan of yakitori, Birdland is definitely worth a visit, especially for the quality of their ingredients and skilled preparation techniques.

Located in Asagaya, this is a renowned yakitori restaurant in Tokyo. We ordered the 7500 yen course which included: 2 appetizers - tofu and chicken liver mousse, fig salad, 10 skewers of yakitori - 7 meat and 3 vegetables, a main dish of oyakodon, and dessert. The food was consistently delicious. I highly recommend adding the chestnut and cheese option for a taste of autumn. For drinks, we had plum wine, red wine, and grape juice.