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Bird's Nest Restaurant

Shop 5, 220 Melbourne Street, South Brisbane QLD 4101

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52 Visits

Restaurants - South Brisbane, QLD

Welcome to Bird’s Nest (Yakitori and Bar), West End, Brisbane, where we serve traditional Japanese Yakitori in a vibrant yet relaxing environment.

The restaurant has seating for 50 people including a large group dining table and exclusive counter dining where you can watch the chef’s at work.

So whether you’re already a Yakitori lover and you want to come and savour a few skewers or your new to the experience, stop by Bird’s Nest, we would love you to fall in love with Yakitori.

Bringing the Yakitori concept from it’s native Japan to Australia for the very first time, Bird’s Nest Restaurant has created a modern and vibrant setting in which to welcome local diners and introduce them to the Yakitori experience.Carefully selecting only the freshest free range and organic produce, our menu is almost 100% gluten-free and vegetarian friendly.

With a strong focus on fresh, quality and healthy fare, Bird’s Nest Restaurant’s skewers are prepared in-house daily and cooked to order.

The Bird’s Nest Restaurant team are passionate about providing diners with a rich, authentic Japanese Yakitori experience and are dedicated to delivering warm and genuine service.

Emi and Marie

Fusing their Japanese heritage, hospitality backgrounds and a love of Yakitori, co-owners Marie and Emi established Bird’s Nest Restaurant in August 2013. With over 10 years experience working in the hospitality industry respectively, Marie and Emi took a leap of faith and opened Bird’s Nest Restaurant to share Japan’s unique culinary traditions with the Australian community.

Both having travelled to Japan to study the art of Yakitori. Marie and Emi spent time shadowing trained Yakitori chefs, learning all there is to know about the age-old cooking methods. Equipped with their new-found knowledge and skills, they both returned to Australia and a year later Bird’s Nest Restaurant’s home in West End was uncovered. Using white charcoal that had been imported from Vietnam, Marie and Emi began experimenting with Australian produce and the rest, as they say, is history!

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