Robbie Swinnerton

"What is good? Well, just about everything. A highlight is Sasami: very lightly cooked breast meat, here served with an ume-jiso seasoning — that's umeboshi paste with slivers of shiso leaf…"

The Picky Glutton

"The airy, yieldingly firm then tender flesh tore apart easily under the pressure of my teeth. Gently seasoned, it had hints of creaminess and an earthiness that made its presence felt without becoming overpowering."

Daryl and Mindi Hirsch

"The liver morsels seemed unassuming at first, but one bite revealed a chicken liver with a perfectly creamy consistency and sweetness. This was Tokyo food craft at its best. Best. Chicken. Liver. Ever."

Daryl and Mindi Hirsch

"Awarded a Michelin star, Bird Land offers the ultimate multi-course yakitori experience that goes beyond meat on a stick. A skewer of sasami chicken filet arrived: very lightly cooked breast meat topped with apricot sauce and fresh shiso. Yes, you read that correctly. The chicken was prepared medium-rare – a level of doneness never seen in the USA."

LadyIronChef

"Located in a conspicuous corner at the basement of an unassuming building in Ginza, Bird Land is a discrete yakitori bar where foodies in-the-know head to. Our omakase set came with the chicken with leek skewer, among others. This is one of the best places in Tokyo to go for yakitori, and where you pay homage to the simple but very well-liked Japanese classic cuisine."

Spot Japan

"If you are craving yakitori but are on a budget, head to Bird Land Toranomon, the first yakitori restaurant to win a Michelin star. Enjoy their cheap, but delicious skewered chicken, like Negima, chicken and welsh onion, and their special Kujo-Negima, chicken and leek from Kujo."

Matcha

"The chicken's savoriness and the onion's sweetness make for a delectable combination. The aroma of the grilled onions also has a tendency to make one's stomach rumble. The heat is adjusted in accordance with the type of yakitori and the quality of the charcoal that day. Since our chef is a master in both chicken and charcoal, he can grill any type of yakitori to perfection."

Matcha

"Next up is wasabiyaki, which is made with breast meat. Its low-fat content makes for a soft texture. The flavor alone is enough, but the texture makes it perfect. The subtle saltiness only increases the fresh flavor of the Okukujishamo chicken while the wasabi provides an excellent accent. We were shocked at its tenderness."

Shannon McNaught

"Finally, we tried the kawa yakitori, made by skewering pieces of chicken meat and skin. There are many visitors that don't particularly care for the high-fat content of kawa yakitori, but at Bird Land, Chef Wada prepares it with an especially low amount of fat, so anyone should be able to enjoy it. If you stop by the restaurant, definitely give it a try."

Jayson Moy

"Here was the Terikyaki Thigh. This had some good flavor."