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…"

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."

Alexandra Wux

"Toshihiro Wada will offer you the best yakitori you’ll ever eat. He uses only a top-quality free-range shame gamecock. While you’re at the Bird Land Ginza, you should definitely try wasabi-coated rare sasami white meat and sansho-yaki, which is tasteful, succulent breast meat dusted with Japanese pepper."