Yakitori – every‑part‑of‑the‑bird Japanese chicken skewers seasoned and grilled over a charcoal fire – from Yardbird Hong Kong just might be worth crossing the world for. The Canadian duo behind this buzzing izakaya serve up some of the best in town. These ever‑popular smoky bites started as street meat, but executive chef and co‑owner Matt Abergel, who sharpened his skills in high‑end Japanese restaurants, makes them finer dining.
At Yardbird, chicken is meticulously seasoned according to cut by spraying it with sake, salt and seaweed before it hits the fire. Although they serve more conventional breast and thigh skewers, offal yakitori – like crispy garlic‑topped gizzard and neck skin with a citrusy ponzu sauce – established this spot as one of the city’s top restaurants and turned it into a home away from home for visiting chefs. (Bonus: cocktails made with the house line of Japanese whisky.)