Brisbane South News | 13th Aug 14
Brisbane restaurant Bird’s Nest is refusing to fit into the traditional Japanese mould of serving sushi, soba, and sashimi.
The restaurant, which recently celebrated its first birthday, specialises in Yakitori and delivers a unique culinary experience using age-old cooking methods, with free range chicken.
On a weekly basis, co-owners Emi Kamada and Marie Yokoyama, order about 30kg of parsons nose, 5kg of breast bone, 10kg or heart and 10kg of liver.
Dating back to the 17th Century, Yakitori is a traditional style of Japanese skewered chicken.
“We’ve found Brisbane customers are really willing to give this type of food a go,” Mrs Yokoyama said.
“No one has walked out of her saying they haven’t liked what they tried.”
Mrs Yokoyama recommends the chicken skin.
“People assume it’s going to be full of fat. But we remove all the fat by scraping it off, we cook it for 10 minutes on the grill and it comes out really beautiful and crisp,” she said.
Ms Kamada and Mrs Yokoyama, attended the same high school before working together in the food and beverage department of one a Brisbane hotel. Each has 10 years hospitality experience.
The girls’ proudest achievement during their first year in business was successfully catering for 60 customers through a blackout that lasted hours.
“For the first four to five months of opening our doors we worked seven days and over 100 hours per week,” Ms Kamada said.
“Opening your own business can be both mentally and physically demanding but at the end of the day, Marie and I have loved every minute of it.”
Looking towards the future, Ms Kamada and Mrs Yokoyama would like to open more Yakitori restaurants across Australia in a bid to make the delicacy as popular as sushi and tempura.
They plan to open their next restaurant on James St.
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