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.

Liver (reba) (レバー) – Chicken liver is like the offal gateway – it’s mild enough for for even the most timid offal eater yet delicious enough to make you wonder what other unusual chicken parts are equally as good. At Yardbird, the chicken livers are soaked in tare sauce for one minute and then sprayed with sake and seasoned with salt before being grilled. The grilling time is quick as chicken liver doesn’t take long to cook and once it’s removed from the grill, it’s seasoned with salt once again. To finish, this skewer is topped with fresh ground sansho pepper, which provides a unique tingly sensation on the tongue.

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