Summary: Vibrant, high-energy spot serving beak-to-tail yakitori in 22 preparations over charcoal
Yardbird stands out as a magnetic dining spot where the kitchen crafts beak-to-tail yakitori in more than two dozen methods, from delicate oyster to thyroid and ventricle. The charcoal fire imparts a smoky complexity to each skewer, and the room hums with a crowded, no-reservations rhythm that makes timing feel like part of the show. A robust Japanese whisky list rounds out the experience, and the lively Izakaya vibe completes the package.