This bustling izakaya is a must-visit for yakitori lovers, offering vibrant vibes, attentive service, and a menu bursting with grilled delights and unique cocktails.
Winsome House, 154-158 Wing Lok Street G/F, Shops A and B, Sheung Wan, Hong Kong Get directions
HK$500+ · Menu
"Yardbird is always jam-packed, so book online or expect to queue. The main draw is without doubt the 20-plus types of yakitori skewers made with local ‘three-yellow’ chicken from beak to tail, grilled over binchotan charcoal. Rare cuts like thyroid and ventricle can be hard to find elsewhere, as are the crispy meatballs with tare and egg yolk. Check out the extensive list of Japanese whisky." - Michelin Inspector
"Yardbird The name brings to mind either the seminal 1960s English rock band, the jazz great Charlie Parker, or a chicken. In this case, chicken is the right reference. Yardbird is an izakaya —aJapanese gastropub—and specializes in chicken yakitori, or poultry grilled on skewers. The vibe is casual and relaxed, like a family-style neighborhood bistro. Chef Matt Abergelusesallparts of the chicken in his cooking, including wings, heart, liver, rib, and parts you never knew a chicken had, like knee. Thereare also options like KFC (Korean fried cauliflower, of course), fish cakes, and duck fried rice. The cocktaillist includes sake, shochu (a distilled spirit made from rice that’s stronger than sake), and Japanese whiskey."
"In Hong Kong, yakitori restaurant Yardbird and Cantonese restaurant the Chairman, both Eater essentials, get their first stars; they round out a list of new one-star restaurants populated primarily by Japanese and Cantonese cuisine." - Monica Burton
"Modern Japanese izakaya and yakitori specialist Yardbird offers over 20 types of skewers, including rare cuts, made with local chicken and grilled over binchotan charcoal." - MICHELIN Guide Asia
"Then I remembered that Yardbird Hong Kong had reopened. It closed for 14 days starting March 23, after word of infected diners at another restaurant group got out. But it was back in business now, albeit under a new regime of health and safety measures. There was a wait, as usual, but nowhere to do the waiting. The front room, where I’ve spent several past pre-dinner hours nursing a cocktail or two while my name moved up the host’s list, had been converted from a mostly standing-room bar area into a second sit-down-only dining room. Anyone not yet seated would have to wait outside. I gave my phone number and went for a walk around the block." - Andrew Genung
