This new Japanese-style small bar brings whisky, cocktails and yakitori – the popular Japanese drinking food – to Surry Hills in Sydney.

Run by general manager Jason Ang (Gilt Lounge, Sokyo) and bar manager Yoshi Onishi (Stitch, Victoria Room), the bar has a menu of classic-style cocktails and a sizable whisky collection (unsurprisingly focussed on Japanese whisky).

The go-to yakitori skewer is the traditional chicken thigh with shallots or leeks, alongside chicken wings, pork belly and sausages filled with cheese. The charcoal-grilled skewers are complemented by drinking-friendly snacks, like house-made pickles and chicken liver pate.

The cocktail menu will be constantly evolving to coincide with the seasonal changes in the Japanese calendar. Also available are Japanese beers, sake and wine.

Nothing has been left to chance, with the water for the ice filtered through Japanese charcoal for purity, to ensure nothing interferes with the taste of your whisky.

Address: Tokyo Bird, Shop 2, 226–228 Commonwealth Street, Surry Hills, NSW

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