Best Dishes at Birdland

Chef Wada's standard course features premium cuts of Ibaraki okukujishamo chicken grilled over binchotan charcoal. The progression includes rare cuts like bonjiri (chicken tail), chicken heart, liver, and gizzard, finishing with a silky oyako-don (chicken and egg over rice). This is one of Tokyo's most-praised versions of the final dish.

The liver pâté is carefully prepared to remove any unpleasant odor and is creamy and tender when grilled. Multiple sources specifically call this out as a standout dish that won't taste like typical offal.

The bonjiri (muscle near the chicken tail) is fatty and rich when grilled over charcoal. It's an uncommon cut you won't find at typical yakitori spots, and reviewers often mention seeking it out specifically.

The gizzard is stewed in broth then cooled before grilling, giving it a very soft, almost silky texture that's nothing like tough gizzard elsewhere. It's served as part of the omakase course.

The tsukune is part of the regular omakase progression and showcases the chef's ability to prepare uniform, juicy chicken meatballs that stay moist despite the intense heat of the charcoal.