At Yardbird, we focus on yakitori: grilled skewers made with bite-size pieces of meat that come from all parts of the chicken. From the neck to the tail and everything in-between is grilled over traditional Binchotan charcoal and each part has a unique (and delicious) texture and flavor.
All of the chickens used at Yardbird are brought in fresh daily and our Chefs butcher eat one to make more than 20 different yakitori skewers. While parts like the thigh, breast, and wings are popular, there are so many more that are just as good. Have you ever tried chicken thyroid, hatsu moto (heart valves), or chicken rib? We’ve created a special breakdown of the bird, so the next time you choose yakitori for dinner, you’ll know exactly what to order.
Can’t get enough Yardbird? Learn how to make their fried chicken here.

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