One item Menu
A La Carte
YAKITORI DINER THE HICKORY BIRD
Our yakitori runs from the standards to seafood and vegetables.
We also serve a la carte dishes inspired by Cajun cooking. Our chicken-stock gumbo is a house speciality! Alongside it you will find spiced chicken dishes, house-smoked pork belly, charcoal-grilled lamb chops and much more. Our skewer-led chef's course brings all of our signature dishes together.
Yakitori
Recommended
- Salt
- BBQ sauce
- Salt
- Cajun
- BBQ sauce
- Salt
- BBQ sauce
- Salt
- BBQ sauce
Rare Cuts
Kata-niku, a rare cut between the upper wing and the breast
Part of the chicken thigh, at the top of the leg. It is extremely rare - only two pieces (about 40g) can be taken from a single bird.
A rare cut also called kata-koniku or furisode, taken from between the breast and the upper wing..
The aorta connecting the liver and the heart, also known as hatsumoto or tsunagi.
One skewer takes 6 to 8 birds - a rare cut in the truest sense
Grilled - Vegetables
Grilled
2 skewers
1 plate
Recommended
A La Carte - Salads
A La Carte - Starters
Recommended
A La Carte - Fried
A La Carte - To finish
Dessert
The HICKORY BIRD standard course, with the melting Basque cheesecake everyone is talking about
* The cheesecake cannot be ordered on its own.