Jason Ang (Gilt Lounge, Sokyo) and Yoshi Onishi (Stitch, Victoria Room) are two of the partners behind Tokyo Bird, which brings a taste of Japanese bar culture to Sydney. For them, personalised service is one of the reasons they love the small 60-seater space. No one ever feels too far away from the bartender.
The World Class drinking venue features a refined menu of classic-style cocktails, plus a impressive whisky collection. Order a premium whisky and it will be served up with a hand-chipped ice ball, painstaking sculpted by the bartenders.
To eat there's the popular Japanese drinking food, yakitori – which literally translates to “grilled bird”.
Traditionally, yakitori restaurants serve chicken wings and skewers cooked over charcoal and coated with house-made tare sauce. But patrons at Tokyo Bird will enjoy a little more variety. Other skewers include pork belly, tiger prawn and shiitake. Menu items change regularly depending on what’s available at the market.
Tokyo Bird’s simple and technique-focused approach to cocktails is another nod to Japanese culture; using the best ingredients, using tools the best way possible and not overcomplicating the flavours.
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