I finally had the chance to visit Bird Court, a restaurant I've always wanted to go to. They have resumed normal operations, but are limiting the number of reservations, making it even harder to book a table. This time, I opted for the chef's choice course. We started with chicken soup and a starter of ground cherry and green soybean tofu. Then we moved on to the grilled dishes, which were all exquisite! One standout dish was the grilled beef tongue and cabbage. The beef tongue had a rich meaty flavor and great texture, while the cabbage was prepared perfectly with just the right amount of truffle salt. It went perfectly with drinks. After enjoying a delicious oyakodon for the main course, we also had cheese gratin and pudding. They also had a great selection of wine and sake. I may have had a bit too much to drink... I made a reservation to coincide with their opening hours, so I was able to chat with the chef and enjoy a leisurely meal. As we left, the restaurant was fully booked and the kitchen was quite busy. It's recommended to arrive early or around 9pm. I will definitely be back!

I had been curious about Bird Coat for a while and decided to visit on a Friday at 6 pm without a reservation. The staff informed me that reservations are essential after 8 pm when it gets crowded with salarymen. On Fridays and Saturdays, only course menus are available. I ordered the Omakase course for 4,500 yen which included chicken soup, 2 appetizers, homemade liver pate, and 6 skewers. The skewers, including bell peppers, eggplant, chicken tenderloin with plum and shiso, homemade liver pate, chicken with sansho pepper, and chicken and egg rice bowl, were all delicious. I also added liver and cabbage anchovy skewers, which were highly recommended by the staff. The liver was sweet and flavorful without any unpleasant smell. The staff's attentive service made the dining experience worth it. This is definitely a restaurant worth visiting. ❤️

As rumored! Delicious and great value for money!! We had a large group, so they provided us with a semi-private area in the basement. I wanted to experience the atmosphere at the counter, but maybe next time! We opted for the lighter course because we wanted to try a variety of dishes. The meat is apparently bought whole, so the quantity of available cuts for the day is not fixed. The liver was tender and had no unpleasant smell. At the end of the tsukune (chicken meatball), they brought us bread so we could enjoy the sauce and egg yolk until the end, which was great. There were few options for alcohol, and they didn't have any shochu. However, they had a decent selection of wines, but it wouldn't hurt to vary the lineup a bit more. Other than that, it was excellent.

I finally managed to get a reservation, perhaps because a typhoon is approaching. The atmosphere inside is calm. It's a one-drink order system. I like yakitori, but I don't like chicken gizzards. However, I was able to enjoy the chicken gizzards here. We had an appetizer, five grilled dishes, and vegetables - eggplant and shiitake mushrooms. Lastly, we ordered chicken liver separately. Everything was delicious and I was very satisfied.

There were two types of courses available - one with a final meal included and one without. The appetizer consisted of three different dishes, and the types of skewers varied. Today, I opted for the course without a final meal so I could drink more (haha). The pace was relatively fast, and the dishes were served in about an hour. The additional order of shiitake mushrooms was delicious. ❤️

The yakitori was delicious and I was truly satisfied. The Negima was especially impressive, with the perfect combination of sauce and leeks. The atmosphere was calm and I was able to forget about daily life and focus on the delicious food. The staff were kind and explained the dishes clearly, which was appreciated. Inside the restaurant, other customers seemed to be enjoying their meals, and I had a wonderful time. Thank you, Bird Court. I would love to visit again.

It's a very popular restaurant with hard-to-get reservations, but my junior colleague managed to secure a reservation quite far in advance, which was great (*･ω･)♪♪♪ The course menu had a wide variety of options, and even the first soup was so delicious that I thought, "Ah, this is really good" (*･ω･)♪♪♪ Also, they had a great selection of wines and Japanese sake (*^O^*)♪♪♪ It's a bit pricey, so I'd like to visit occasionally. Thank you for the wonderful meal m(._.)m♪♪♪

I visited a restaurant with a friend who is a food connoisseur. The yakitori was priced at 6000 yen, which is equivalent to three meals in Kita-Senju. However, I was impressed by the quality, as expected from a Michelin restaurant. The grilled shamo chicken was reasonably priced considering its quality. The first dish, wasabi yakitori, was exquisite. It was well put together as a course meal. The additional liver dish might have room for improvement compared to Kita-Senju. The meal ended with a parent-child bowl, which was more like a drink (laughs).

A yakitori restaurant in Adachi Ward. This shop is located in the shopping street in Kitasenju. There is not only a counter but also a basement, and this time I had yakitori there. All of them were delicious, and the drinks were also delicious, but for some reason, I felt a little unsatisfied because it was not at the counter.

"Located in Ginza, Bird Court is a branch of the famous yakitori restaurant Birdland. Opened in 2000, it has produced several well-known yakitori restaurants (including some in the top 100). I made a reservation for two colleagues and visited on a weekday at 6:00 p.m. They use Akita's Shamoyaki chicken, which has a great texture and perfect seasoning. While there are many high-end yakitori restaurants popping up lately, Bird Court may not be exceptionally outstanding, but it is definitely a delicious yakitori spot. Thank you for the meal!"

I went to "Yakitori Kato" and "Tori Aroma," so I had to visit my master's shop, "Bird Court," in Kita-Senju. It's about a 5-minute walk from Kita-Senju Station. It opened in 1999, making it a well-established yakitori restaurant. The owner is from Birdland. There are two courses available. Since lunch was quite heavy last time, this time I ordered the 4,500 yen course. There were three of us, so we sat at a table this time. Oh, there are no skewers displayed. The chicken used is Okukujiran. The skewering technique is typical of the Bird style. Just by looking at it, you can somehow tell the school of skewering. As for the yakitori itself... it feels a bit lacking. Eating yakitori from the original shop, I could once again appreciate how those who left there are experimenting and challenging themselves with yakitori. In a good way, it's ordinary, or rather... of course, it's delicious. It's just yakitori, but it's still yakitori. Because the ingredients are simple, depending on the method, there is the potential for it to turn out in various ways. - Chicken soup: The temperature is lukewarm. It feels like such a waste. - Soft-cooked gizzard, cold tofu - Liver pate: The fairly rich liver pate goes well with wine. - Wasabi-grilled chicken breast: It's skewered in the Bird style. The grilling is done well. - Liver: It's seasoned with salt. - Skin with sansho pepper. - Cucumber, tomato, tsukune, negima. Beer and a bottle of wine. The total cost for three people was about 10,000 yen. Thank you for the meal.

Birdcourt, a famous yakitori restaurant located along the old Nikko Highway, is about a 7-8 minute walk from Kita-Senju Station West Exit. It is where the owner of my beloved yakitori restaurant, Yakitori Kato, trained. Situated across from "Ohashi," known as the second-best restaurant in Senju, the establishment is run by Yasuyuki Nojima, who trained under Toshihiro Wada of Ginza Birdland before opening his own restaurant in 1999. They use the same Akita Kiritampo chicken as Birdland, known for its low fat content and muscular, flavorful meat. The omakase course options include a 4950 yen and a 7150 yen option. This time, we opted for the cheaper course with 6 skewers. The course included: Shamo soup, tender sand liver simmered with green soybean tofu, liver pate, wasabi-grilled chicken breast, liver, skin, cucumber, tomato, tsukune with egg yolk, negima, and a Savigny-les-Beaune Blanc 2020 from Domaine Christian Bellang & Fils. While the lack of a container for used skewers was a bit concerning, the stability of the grilled items was excellent, making it a beloved restaurant among locals.

On a regular day, I made a reservation for around the opening time. It seemed like they were fully booked with reservations, so it's better to make a reservation. There were two omakase courses available, and I chose the first one and added some shiitake mushrooms. I also had some drinks, but the amount was just right! The staff were kind and had a friendly demeanor. They were easy to order from, which was great for me since my voice doesn't carry well. When I went to the restroom, they always opened the door and guided me back, showing their kindness. The timing of the service was also good. The food was delicious, as expected. I felt happy! The photo is of the tsukune (chicken meatballs). The salt skewers continued, and the meal ended with juicy tare sauce tsukune. It was a delightful feast!

I have been hearing about this famous restaurant that is always fully booked for years now. I finally managed to secure a reservation for January when I called at the end of the year, and my husband and I visited on Saturday, January 14, 2023. It is about four times more expensive than the restaurants I usually go to, but I could understand why because everything was so delicious and well thought out! The sand liver was particularly impressive! It was easy to eat without any unpleasant toughness, and it was delicious! Even the cabbage was interesting! Everything was delicious. It was also fun that the staff engaged in conversation with us at key moments. Thank you for the wonderful meal!

I'm not very knowledgeable about yakitori, but it was delicious. When I was younger, I used to only eat it with sauce, but now I'm starting to appreciate the salt more. Tsukune is always best with sauce though. The streets of Kita-Senju are overflowing with charming restaurants. Thank you for the meal.

Bird Court, located about a 4-minute walk from JR Kitasenju Station West Exit, is a specialty restaurant that serves grilled local chicken. This popular restaurant was once featured in the Michelin Guide with one star. They use Akita Prefecture's Akita Kamo, which embodies the saying "good upbringing results in good taste." Raised in the natural surroundings of Ogacho, the Akita Kamo are fed grains and vegetables, allowed to exercise freely, and grow at their own pace. While broiler chickens typically reach 3kg in about 50 days, Akita Kamo males reach 2.6kg in 120 days, and females reach about 2.1kg in 150 days. There are over 100 breeds of local chickens in Japan, but most are crossbred with broilers. Furthermore, most local chickens are raised for about 80 days, with only a few like Akita Kamo and Hichinoko exceeding 100 days. The meat of Akita Kamo is low in fat and has a great texture. Unlike the watery, soft meat of broilers, Akita Kamo has a firm texture and a deep flavor. I visited around 7 pm on a weekend after making a reservation. The restaurant has a discreet beige exterior with lattice at the entrance and windows. Reservations on weekends used to be hard to come by, but it seems to have calmed down a bit. The Omakase course costs 4,400 yen and includes a soup made from a male chicken, two appetizers, homemade liver pate, and six grilled skewers. The prices of Asahi Super Dry bottled beer and Takiyuki (from Tottori) are 770 yen each. The sake cup from Takiyuki is an original from Bird Court and would make a good photo with the chopstick wrapper. The male chicken soup has a mild flavor without any unpleasant smell. The two appetizers are gizzard and tofu. The homemade liver pate seemed smaller than before, possibly due to rising prices. While waiting for the grilled skewers, you have to eat little by little, which can be a bit inconvenient. The skewers include heart, skin, cucumber, tomato, meatball with egg yolk, and bread. The skin is grilled rare, with a crispy surface and moist interior, allowing you to savor the goodness of local chicken. The cucumber and tomato provide a cooling effect and are served hot, respectively. The meatball with egg yolk and bread have a large yolk, so there is extra left even after dipping the meatball and bread. It would be nice if they provided slightly larger bread pieces. The grilled chicken skewers have become more approachable compared to my visit about three years ago when I felt a sense of dignity. It's best to visit without being overly formal.

The course had a well-balanced saltiness that brought out the deliciousness of the chicken. The dishes were not too unconventional but still enjoyable. We had chicken soup, chicken with plum and wasabi, 3 appetizers, liver pate, wasabi grilled chicken, liver, gizzard, shiitake mushrooms, chicken meatballs, grilled chicken with sansho pepper, additional oyakodon, harami (skirt steak), and chicken wings.

I made a reservation to stop by on my way back from Ayase. It was a holiday, so they only had course options available, with two choices (4,400 and 6,000 yen). I chose the 4,400 yen course and when I arrived, I was guided to a private room downstairs. There were three table seats available, but it was just us that day. We ordered drinks and the course started. - Chicken soup - Two appetizers: soft-cooked gizzard and half-cooked egg of chicken - Homemade liver pate - 6 skewers: wasabi-grilled chicken breast, lightly salted liver, lightly seasoned chicken skin with sansho pepper, gingko nuts, negima (chicken and leek skewers), tsukune (chicken meatballs) We were instructed to dip the fertile egg yolk of the chicken in plenty of sauce and egg yolk sauce left over, and eat it with bread. The bread was delicious! - Refreshing mini cucumber pickles (additional) - Grilled chicken tail - Chicken oyster - Chicken skin with lots of fat - Chicken neck - Chicken breast meat juice overflowed - Chicken gizzard - Chicken tenderloin - Cabbage with truffle salt (the combination of truffle and cabbage was surprisingly delicious) - Chicken and egg rice bowl with rich flavor - Chicken and egg pudding with caramel The additional skewers were delicious, so I think the omakase course for 4,400 yen is worth it. If it's a weekday, you can also order a la carte, which is nice if you only want specific items. The cabbage with truffle salt was unexpectedly tasty and paired well with the chicken! It was a relaxing experience being downstairs, although we couldn't see the grilling area. Next time, I'd like to try sitting at the counter. Thank you for the meal! (*´▽｀*)

Taste: Delicious Portion: Average Memorable dishes: Wasabi-grilled chicken, tsukune (chicken meatballs) Menu: Mostly skewers Atmosphere: Good Cost performance: Average Crowdedness: Average Service: Average Would revisit: If there's a chance I ordered the 7-skewer course, but the difference from the 5-skewer course is just two more vegetables for the same price, so it might be better to choose your favorites instead of leaving it up to them. - Wasabi-grilled chicken: Tender and flavorful, very delicious - Liver: No unpleasant taste, cooked perfectly tender and delicious - Chicken wings: Juicy with a nice texture, delicious - Ginkgo nuts: Simply delicious - Tsukune: Served with bread so you can enjoy the sauce and yolk, tasty - Tomato, negima (chicken and leek skewers), minced meat: Decently delicious side dishes - Chicken thigh with sansho pepper: Crispy skin, tender meat with a great sansho flavor, very delicious - Soft-boiled egg with chicken: Cucumber pickles: Decently delicious - Miso-marinated tofu: Small size but very flavorful, best paired with something else - Oyakodon (chicken and egg rice bowl): Creamy half-cooked egg with flavorful chicken, delicious Additional skewer: - Harami (chicken skirt meat): Tried it for the first time, decently delicious

~Omakase Course 4,400~ Sasami Ume Meat Mixed & Boiled Egg Chicken Soup Liver Paste & Baguette Sasami Skewer If you skewer Tomato Skewer Water Eggplant Leek Hand Wings Egg Yolk Topped with Tofu ~ Additional ~ Sori Furi Sleeve We carefully selected chicken dishes in a clean and stylish interior. We stayed for about 1.5 hours starting from 19:00. The portions are small, with carefully grilled yakitori being a feature. The [Sori] and [Furi Sleeve] that we ordered as extras left the biggest impression. The texture and fragrance, as well as the deliciousness of the chicken that spreads in your mouth. It was a shame that these weren't included in the course, but we were glad we ordered them as extras. The selection of wines was extensive, making it a perfect spot for wine lovers! #Ikepe News #Chiba Prefecture TOP USER

A Michelin Bib Gourmand yakitori restaurant where you can make a reservation even if you're alone! This time, I ordered the 6600 yen course! The three appetizers were both delicious, with a slightly strong saltiness that made me want some sake. I'm not a fan of liver, so I changed it to grilled cheese. It was crispy and amazing! The six skewers were all high quality, and the water eggplant was surprisingly juicy! The gizzard was so tender that it was dangerous, so I ordered one more! The chicken thigh with sansho pepper was also amazing, with crispy skin and impactful seasoning, just the best! Finally, we finished with a parent and child rice bowl! It was also delicious, but I forgot to take a picture (>_<)