Hearts, livers, arteries, tails, cartilage and skin. Yakitori translates to "grilled bird" in Japanese, and no part is wasted at Bird’s Nest. But don’t panic, regular cuts are on the menu too.

Whichever part you choose to eat, the imported Vietnamese white oak (which fires the grill) works to enhance the natural flavours; unlike other charcoal, ‘binchotan’ is odourless and gives off no smoke. The smoke you see rising from the grill is caused by oils dripping off the skewers.

Keeping with tradition, chicken or vegetable skewers are flavoured with pink Himalayan salt or dipped in tare. Tare is a stock made of mostly shoyu and mirin that gives off a delicious aroma while cooking.

First timers should order the Omakase course (amuse bouche, sake, nine skewers, rice course and dessert) or a set (seven chicken or vegetarian, or 10 mixed skewers). Alternatively, order a few sides and skewers, graze, drink sake and order some more – it is how the Japanese eat. Pair your skewers with a large selection of Japanese beer and hot or cold sake. Plum wine, shochu, choya and Japanese whisky are also available.

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Updated: September 13th, 2017

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