Bird CLASSICSTORIES

Bird CLASSICについて

In 2009 while they were planning for Bird’s opening, Tok, Hiromi, and longtime friend and chef Kentaro were thinking of putting some of their favorite foods on the menu. No matter where they went, they always had a good time eating together, and seemed to know each others’ likes and dislikes without ever having to ask. Every time they were together for a meal was special.
Tok and Hiromi also went to many places and ate together with baker Takeuchi of Namaze Hutte in Nishinomiya (previously Boulangerie Takeuchi), and talked about the experiences they had. No matter what ideas the couple came to Takeuchi with, he would work diligently to surpass their expectations and could always come up with a delicious recipe.
Kentaro and Takeuchi, an atypical chef and atypical baker, two men of extraordinary creativity.
The dishes that the two of them created for Bird and have appeared on the menu ever since it opened - Bird Rice, Salisbury Steak, Chicken Curry, Scotch Steak, Turkish Bread, and Bird Doughnuts - are now, eight years later, referred to as “Bird CLASSIC.”
The stories about how they came up with those dishes, along with their pictures, are featured in the section “Bird Paper” in TRUCK’s book “TRUCK NEST,” published in 2012.