I had a yakitori meal next to Jiro Ono's sushi restaurant ......

Well, at least it's a Tabelog Yakitori 100 and a Michelin one-star.

Still in the series of traveling Tokyo with family. This time introducing two great yakitori stores and izakaya.

On this day, I had an appointment with the Yakitori store in Ginza at 7pm, but it was 6:30pm and the elders were still shopping at the outlet. Dragging them away from a store where one item is 50% off and two items are 30% off is tough, and it's probably the first time in my life that I've ever humiliatingly begged to be invited to Michelin.

The yakitori store is called バードランド, which is actually how bird land is written in Japanese katakana. It's on the first floor of a commercial building in Ginza, and you can see the big sign (far right) as soon as you come down the stairs.

I thought it was one of the top 100 Tabelog Yakitori restaurants and a Michelin star, but I was overwhelmed by the signs of the two restaurants next to it: Sukiya Hashijiro, which is owned by the (media-named) "God of Sushi" Jiro Ono, and Kanjiro Kanemoto, which is owned by the "God of Unagi". "Kanjiro Kanemoto's Nodoiwa Ginza, both of which turned out to be on the basement level here.

I think of a book that interviewed three culinary masters: Tetsuya Saotome, the "God of Tempura," went to have fun with women after work, Kanemoto Kanjiro bumped into his own father at a moon-littered place, and only Jiro Ono admonished everyone to work hard.

Sorry for the digression.

Pull open the door to the store and the barbecue bar is already a hive of activity. Dinner is served at 6,300 yen and 8,400 yen, and we went for the cheaper option. The restaurant's website allows you to jump to the OpenTable website to make reservations, eliminating the need to ask someone to make a reservation over the phone, which is very convenient.

The platter of marinated appetizers was very appetizing, and the chicken livers smeared on toast were particularly tender. It's not quite the texture of a fed-and-filled duck liver and foie gras, but I'm afraid it's close to the upper limit of chicken liver endeavors.

The chicken breasts are lightly seared on the surface, but still half-raw on the inside, with a little grated wasabi, which makes them much more tender than the average chicken breast.

Chicken livers and hearts are also the type of skewers you'd expect to find in a domestic barbecue restaurant, but it's not easy to find grilled chicken innards that are well-selected and well-cooked, without the fishy flavor of offal.

Interspersed in between were some grilled ginkgo and grilled shiitake mushrooms for garnish.

My favorites, however, are the skewers you'd find at a typical yakitori restaurant: the grilled chicken skin, with its crispy skin and rich subcutaneous fat, is an explosion of grease; the grilled chicken thighs are a triumph of juiciness and tenderness of the leg muscles; the sweet whites of the scallions in the chicken onions add a little spice to the slightly monotonous feast of chicken; and the chicken sticks, which are made by adding crispy bones to the grated chicken, create a different layer of texture. The chicken sticks are made from grated chicken with chicken crispy bones to create different layers of flavor.

The meal ends with a family meal that is soaked in chicken fat and full of grains.

There are no rare yakitori parts in the whole package, just the usual grilled chicken skewers that are cooked to perfection. It's not easy to do the job right.

Eating at Ginza is slightly more expensive, after all, so a friend recommended an izakaya near Nakano Station, which happened to be near a second-hand camera store I was planning to visit. I searched online for this izakaya, called Second Force Sake Collection, and found that it had 200 seats, but when I arrived at the front door at the end of the day on a weekday, I was told that it was full, so luckily the wait wasn't too long.

Inside the store, there's a pleasant atmosphere where people come to have a drink after work, and the sashimi section is recommended for the day's fresh catch, while the various small dishes and pots are also appetizing. My friend said that you can eat well for 2000 yen per person at the store, but I looked at the store menu and thought that it would be unlikely for the amount of food I wanted to order.

"Fugu (blowfish) in the west and anko (monkfish) in the east," and winter is the right season to get both in one go. The complimentary appetizer was the crisp, cold pufferfish meat. The fried pufferfish was ordered, and everyone was amazed at the tough texture, which was more like chicken than fish.

The dish was served with a bit of grilled blowfish shirataki, which was a perfect accompaniment to the wine. It was a little difficult to explain to the elders which part of the fish was the shirako, but fortunately they didn't reject the creamy, wonderful flavor.

The monkfish nabe is slightly less expensive than the blowfish nabe, and comes with a big dollop of miso paste on top, which the waiters are largely too busy to serve, so you have to slowly stir it around in the pot yourself. The monkfish is a little less tough than blowfish, but in winter, a pot of vegetable monkfish miso soup is soothingly hot.

Other small dishes, such as boiled Kanto, scallops sautéed in butter, and half-raw beef, were all good, except for the sea urchin, which was a little fishy.

At the end of the day, it was just over 4,000 yen per person.

The final bill was 4,000 yen per person.

I remember one time in Sanin, the hostel lady recommended us to go to a supposedly cheap izakaya, and the two of us still ate more than 10,000 yen.

I'm sure the main problem is that you can't eat in moderation.

Ginza バードランド

Tel: 03-5250-1081

Address: Tsukamoto Suyama B1F, 4-2-15 Ginza, Chuo-ku, Tokyo

Website: http://ginza-birdland.sakura.ne. Signal: FanViajero

The author is a contracted writer for Netease News - Netease No. "Each has its own attitude"

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