The Yardbird menu is mainly made up of chicken, and with an emphasis on beak to tail dining, very few parts are left behind. Every morning, fresh chickens from Yuen Long are delivered to the restaurant for our chefs to butcher and prepare before service begins. Each chicken skewer is available in limited quantities until they sell out and everything from the thyroid to the inner thigh to the wing tip is grilled over traditional binchotan charcoal.
Neck (seseri) (セセリ) – This skewer may seem a bit daunting, but it’s one of our personal favorites. This cut has a good amount of fat, and because the neck of a chicken is always moving, it also has a strong, tasty flavor. The meat is juicy and tender and at Yardbird, it’s seasoned with sake and pepper and then garnished with yuzu kosho.
