Bird Land Ginza

Toshihiro Wada was one of the first artisan chefs to elevate the humble craft of grilling skewers of chicken (yakitori) to a cuisine of substance and subtlety. He uses only top-quality free-range shamo gamecock, cooking the morsels of meat and offal over premium Bincho charcoal. Open the meal with his trademark liver pate, continue with wasabi-coated rare sasami white meat, and don’t miss the sansho-yaki, succulent breast meat dusted with piquant Japanese pepper. In another break from the tradition of smoky neighbourhood grills, Wada stocks a small cellar of Burgundies and New World wines – perfect with grilled fare of this caliber