"After all, it is also a Tabelog Yakiniku restaurant with one hundred famous restaurants and one Michelin star." It is still a series of travels in Tokyo with the family.

This time I will introduce two good yakiniku restaurants and izakayas.

That day I made an appointment at a yakiniku shop in Ginza at seven o'clock in the evening, but at six-thirty the elders were still shopping at the outlets.

It was very difficult to drag them away from a store that offered 50% off, 23% off on one item, and this was probably the first time in my life that I humiliated myself and begged someone to eat Michelin.

The name of the yakiniku shop is バードランド, which is actually the Japanese katakana of bird land.

The store is on the basement floor of a commercial building in Ginza. You can see the huge signboard as soon as you go down the stairs (see far right).

I originally thought that this restaurant would be one of the 100 Tabelog Yakiniku restaurants and have one Michelin star, but its momentum was dampened by the signboards of the two restaurants next to it: (named by the media) "The God of Sushi" Jiro Ono

The Noda Iwa Ginza store owned by Sukiyabashi Jiro and Kanemoto Kanjiro, the "Eel God", was originally located on the basement floor here.

Reminds me of a book that interviewed three cooking masters: "The God of Tempura" Tetsuya Saotome went to have fun with women after work. Kanemoto Kanejiro bumped into his father at Fenggetsu Restaurant. Only Ono Jiro warned everyone.

Have to work hard.

Sorry to get off topic.

Opening the store door, there is already a lively scene in front of the barbecue bar.

Dinner is divided into two categories: 6,300 yen and 8,400 yen. We chose the cheaper one.

From the store's official website, you can jump to the OpenTable website to make a reservation, eliminating the need for someone to make a reservation over the phone, which is very convenient.

The marinated appetizer platter is very appetizing, and the chicken liver spread on toast is especially tender.

Although it is not as good as the taste of stuffed duck liver and foie gras, it is probably close to the upper limit of chicken liver efforts.

The surface of the chicken breast is lightly grilled, but the inside is still half-rare. It is served with some ground wasabi, which makes the chicken taste much more tender and smooth than ordinary chicken breast.

Chicken livers and chicken hearts are also the types of skewers that are made in domestic barbecue restaurants, but it is not easy to find grilled chicken offal with good ingredients, good heat, and no fishy offal smell.

Interspersed with some grilled ginkgo and grilled shiitake mushrooms as a garnish.

My favorite is the grilled skewers that are available in several common roast bird restaurants: grilled chicken skin, the skin is crispy, and the fat under the skin is rich, which tastes like a satisfying explosion of fat; grilled chicken legs are based on the juiciness of the leg muscles.

and tenderness win; the sweet green onion in the chicken and scallions adds a little spice to the slightly monotonous chicken feast; the chicken sticks add crispy chicken bones to the minced chicken to create a different texture.

Finally, the whole family prepares a family meal. The rice is soaked in chicken fat and the rice is plump.

There are no rare roasted bird parts in the entire set meal, but the common grilled chicken skewers are cooked to perfection.

Doing your job well is not an easy task.

After all, eating in Ginza is a bit expensive. 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 Nitori Sakezo and found that it actually has 200 seats. However, when I arrived at the door after work on weekdays, I was told that it was full. Fortunately, the waiting time was not long.

The store has the kind of pleasant atmosphere where everyone meets up for a drink after get off work. The sashimi section has recommendations for fresh catches of the day, and the various side dishes and hot pot dishes are exciting to look at.

My friend said that I can eat well in the store for 2,000 yen per person. I looked at the menu and thought it would be impossible based on the amount of dishes I wanted to order.

"There are puffer fish in the west and anglers in the east." Winter is the perfect season to catch both species in one go.

The free appetizer is delicious cold puffer fish.

Another plate of fried puffer fish was ordered, and everyone was surprised by the tough texture that was more like chicken than fish.

Paired with some grilled puffer fish, it goes well with wine.

It's a little difficult to explain to the elders which part of the body is white. Fortunately, everyone does not reject this wonderful creamy taste.

The angler fish hot pot is slightly cheaper than the puffer fish hot pot. There is a big dollop of miso sauce on top. The waiters are basically too busy to greet the customers, so they have to slowly stir it in the pot by themselves.

The meat of angler fish is slightly less tough than puffer fish. In winter, you can cook a pot of vegetable angler miso soup and eat it warm and comfortable.

Other side dishes such as oden, butter-fried scallops, and half-rare beef were all good, but the sea urchin had a slightly fishy smell.

The final check was just over 4,000 yen (equivalent to RMB 240) per person.

If you exercise some restraint, you can probably keep it within 2,000 yen.

I remember one time in Sanin, the hostel lady recommended that we go to an izakaya that was said to be very cheap, but the two of us still ate more than 10,000 yen.