Asagaya Birdland

Yakitori restaurant · Suginami

Asagaya Birdland

Yakitori restaurant · Suginami

1

Japan, 〒166-0004 Tokyo, Suginami City, Asagayaminami, 3 Chome−37−9 パールアサガヤ 1F

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Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null
Asagaya Birdland by null

Highlights

Okukuji Shamo chicken yakitori, natural wines, seasonal vegetables  

Featured on Michelin
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Japan, 〒166-0004 Tokyo, Suginami City, Asagayaminami, 3 Chome−37−9 パールアサガヤ 1F Get directions

asagaya-bird-land.com
@asagaya_bird_land.tokyo

¥10,000+

Reserve

Information

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Japan, 〒166-0004 Tokyo, Suginami City, Asagayaminami, 3 Chome−37−9 パールアサガヤ 1F Get directions

+81 3 3392 8941
asagaya-bird-land.com
@asagaya_bird_land.tokyo
𝕏
@asagaya_bird

¥10,000+

Reserve

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Last updated

Aug 17, 2025

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@michelinguide

Asagaya BIRD LAND

"Asagaya and owner-chef Keiichi Chino go back a long way. When he opened a new branch of the restaurant, he did so on the Asagaya site where he apprenticed. He uses Okukuji Shamo chicken in the same way as his mentor, inheriting both his teachings and the name of the restaurant. Seasoning varies for each cut of meat, to enunciate the character of each. Salt, sauce, balsamic vinegar and sansho all find a use. Do order a course that interweaves together seasonal vegetables and add skewers." - Michelin Inspector

https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/asagaya-bird-land
View Postcard for Asagaya Birdland

Donnie Goh

Google
Was recommended by a friend to try out the yakitori omakase at Asagaya Birdland.. This restaurant is worth a visit because they served chicken yakitori that is freshly prepared everyday. Also, you will also get a chance to experience the unusual items! The service was impeccable and the server was able to communicate with us throughout the meal! Totally love the vibes and atmosphere in this place.

Shu Zhen Ang (Zanne)

Google
Loved every course here, definitely the best chicken yakitori that I’ve had. Service is impeccable, environment is very cosy and inviting. Would definitely come back again and recommend the tasting menu. The food are simple and amazing. Natural flavours oozes when they are so fresh. 👍🏼

Shannon Kavanagh

Google
The omakase menu here is outstanding; staff are wonderful and friendly; the atmosphere is great. Go. (practical footnote: we were able to just walk in with no reservation when we arrived just before 8pm on a Saturday)

H Hannon

Google
Great atmosphere and excellent staff. Super friendly but more importantly the food is delicious. Highly recommend!

Yasin Güvençer

Google
Everything was perfect. Especially the one "smoked chicken & green pepper." Thanks for the red pepper :)

Kevin Yu

Google
Very unique yakitori using all parts of the chicken. All cooked and seasoned very well Service was extra attentive. Atmosphere was homey, and packed with locals.

Ethan Mossman

Google
One of my favorite yakitori places in tokyo. Slightly expensive but worse every yen.

Ariel Yaakov

Google
Very nice staff. Food is special and delicious
google avatar

Georges S.

Yelp
My favorite Yakitori place in Tokyo. I usually order a few appetizer first, and ask chéf Chino to pair Sake with my order. After enjoying the appetizers and the first serving of Sake, I order 10-15 skewers. The chéf knows that I normally have 3-4 servings of Sake, so whenever my carafe gets empty, I simply ask him for the next knowing that his selection will provide me the best possible experience. He has vast variety of wine that go well with Yakitori as well. I like to finish up with cheese on skewer then with a half order of chicken bawl. My wife and I always order a half bawl each rather than order a full and share because it tastes the best while it's hot. I have visited Bird Land in Ginza where chéf Chino did his apprenticeship at, but I have to say that chéf Chino gives me so much more pleasure in terms of the dining experience.