Birds Nest Yakitori and Bar, Brisbane

We recently ventured to Bird’s Nest Yakitori and Bar in West End to try the Omakase (chef’s selection) Course which consists of  Amuse Bouche served with 30mL chilled sake, 7 Chicken Skewers, 2 vegetable skewers, a Rice Course and a Dessert all for only $55!

Bird’s Nest offers a traditional Yakitori experience with popular yakitori options on the menu such as chicken thigh with shallots and chicken meatballs however they also offer items popular throughout Asia such as chicken liver, chicken heart and chicken arteries. If you dine at Bird’s Nest you need to experience eating the chicken liver, heart or artery, we were pleasantly surprised. Bird’s Nest also has an extensive drinks menu featuring Japanese Beer, cider, sake, ume shu (plum wine),  japanese scotch whisky, shochu and white and red wines. If you are unsure of what to try from the sake options Bird’s Nest also have an in-house sake sommelier who can assist you with deciding between the refreshing, rich, aromatic or aged options.

It is no wonder that Bird’s Nest Restaurant has been featured in the Courier Mail, Brisbane News, Cosmopolitan Magazine and Qantas Magazine. We were blown away by this restaurant and you need to try it for yourself, but be sure to make a booking as we can confirm that every seat in the restaurant was full on a Monday night!

Bird’s Nest Yakitori and Bar, West End

Website: www.birdsnestrestaurant.com.au
Address: Shop 5, 220 Melbourne Street, West End
Phone: (07) 3844 4306
Opening Hours: Monday to Sunday: 5.30pm – late for dinner and lunch on Friday from 12pm – late
Instagram: www.instagram.com/birdsnestbrisbane
Facebook: www.facebook.com/birdsnestrest

Asahi

Yakitori cooking on Charcoal

Yakitori cooking on Charcoal

Sake

Amuse Bouche – Tofu, Sweet Tomato & Pate

Sasami – Free Range Chicken Tenderloin topped with wasabi mayonnaise & Free Range Chicken Tenderloin topped with ume & Shiso leaves

Negima – Free Range Chicken Thigh with shallots

Bonjiri – Chicken Tail with Sesame oil and Lemon

Asupara – Asparagus with Wasabi Mayonnaise

Hatsu – Chicken Hearts

Hatsumoto – Chicken Arteries with Cracked Pepper

Tomato Butabara – Super sweet Grape Tomato wrapped in thinly sliced pork belly & Tsukune – Free Range Chicken meatballs

Shiitake – Locally grown Shiitake Mushroom with Ponzu Vinegar

Yaki Onigiri – House Specialty, Grilled Rice Ball, Brushed with Tare

Houjicha Chazuke -Roasted Green Tea broth poured over rice, Topped with sake poached chicken tenderloin, Shiso leaves and Umeboshi

Shouga No Purin – Japanese style Crème Caramel, Ginger infused

Green Tea Ice Cream