Dining · Japanese · Hong Kong
Yardbird
Matt Abergel's yakitori restaurant in Sheung Wan, built around local yellow chicken.
Whole-bird yakitori, done loudly
Yardbird is a family-owned yakitori restaurant at Wing Lok Street in Sheung Wan. Chef and co-owner Matt Abergel, from Calgary, discovered yakitori on a trip to Japan at 17, and later cooked at Masa in New York and Zuma in London and Hong Kong. The restaurant opened in Soho in 2011 and moved to a larger Sheung Wan space at the end of 2017.
The cooking is built around local Hong Kong yellow chickens bought from the nearby market and slaughtered the same day; Abergel has said none he has tasted elsewhere compares. The skewers cover the whole bird, from neck and skin to liver, gizzard and hearts, alongside dishes such as sweet corn tempura and chicken and egg rice with crispy skin.
The room is deliberately informal, with high-top tables, a bar and standing tables at the front and a quieter back room. It draws queues, and popular cuts can sell out by early evening, so arriving at opening is the practical strategy. It holds one Michelin star in the 2026 guide.
Sources: Yardbird Hong Kong (Tiny Urban Kitchen). Check the official websites for current information.
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