Bird Land Toranomon

The name says it all in this yakitori joint, a sister branch of the Michelin-starred Bird Land Ginza. The restaurant is located inside Toranomon Yokocho and surrounded by office towers, so in the evenings, the space fills up with deep-pocket executives and work colleagues loosening their ties. Here, the chef uses chicken from the Okukuji region in Ibaraki Prefecture, chosen for its appealing texture — elastic yet firm when cooked, and crisp on the outside but still tender within when grilled. Around the izakaya-style counter seats is the open kitchen, where the chef’s knife and grilling skills shine. The omakase course lets diners sample various cuts of the bird: chicken liver pate for an appetizer, breast with dollops of wasabi following after, juicy chicken thighs laden with Japanese pepper and cured egg yolks. Even playful bites like cabbage seasoned with truffle salt and cheese from Yoshida Farm in Okayama Prefecture are served on a stick. There’s a constant hum in the restaurant; walk-ins are available, but with its bubbling popularity, book the seats ahead and opt or mid-range omakase with oyakodon (chicken and egg simmered in sweet-savory dashi and served on rice). Once inside, follow the lead of the corporate crowd and order a nama beer. If you pick right, the meal starts with chicken — and ends with chicken.