Birdie

Birdie centres on a horseshoe counter that wraps around an open charcoal grill, creating an intimate theatre where diners can watch skewers being tended with steady hands. The kitchen's philosophy mirrors a Hakata-style izakaya: every part of the chicken is treated as a delicacy, from the crisp-skinned thigh and tsukune meatballs loaded with soft cartilage to the lesser-known hatsumoto, the muscle that attaches to the heart. A notable collaboration with Tominokoji Yamagishi — the revered Michelin-starred kappo restaurant in Kyoto — has produced special dishes such as Chicken Breast with Uni and Yamagishi Special Vinegar Jelly, elevating the menu beyond standard yakitori. The 298 Nikuya group explicitly credits its 'experienced Japanese chef Gen' for guiding ingredient selection across all its restaurants, giving Birdie a credible Japanese culinary backbone. Two dinner seatings per night and a full lunch service reflect the consistently high demand for this Central gem.