Maki Tori Shin KobeToday was a hot afternoon, but I was able to visit with my classmates and close friends during the early hours.I had been looking forward to this visit.To my surprise, a staff member from my hometown will be heading to Los Angeles next month for a ROUND1 project, which is quite exciting! I really hope they do well.I started with a Sansho Sour.Then, I had the Akita Kogen Hinai chicken thigh. The perfectly grilled thigh had a crispy skin and an incredible flavor. Achieving that crispiness with wood fire is no easy feat—kudos to Chef Furukawa!Next was the Takasaka chicken thigh tataki. The rich, fatty skin and the deep umami of the meat were simply outstanding.I was amazed to learn that they now serve Takasaka chicken.The grilled mushrooms were topped with homemade chicken flakes, adding a juicy chicken flavor to the already delicious mushrooms.The Maruhatsu from the Kogen Hinai chicken was seasoned with a mild ethnic sauce, free of any unpleasant odors, showcasing perfect preparation.The chicken shumai soup featured a rich broth made from three-year-aged kombu kelp and a hint of bonito. The aroma from the chicken oil in the shumai was delightful, and the mix of Takasaka and Kogen Hinai chicken in the filling was satisfying, with the texture of the green onions adding a pleasant crunch.The liver from the Kogen Hinai chicken was exquisite, free of any off-flavors, and even those who dislike liver would likely enjoy it. It melted in my mouth, leaving a refreshing feeling.The furisode (chicken wing) was served with homemade harissa, featuring a crispy skin and a unique ethnic flavor—truly a one-of-a-kind chicken dish.I also enjoyed the cold Yoshino kudzu noodles served in a refreshing broth with shiso and plum.Next was the calf (lower thigh). Chef Furukawa checked the texture and doneness with his fingers, achieving a perfect finish. He is a true craftsman. Served with a wasabi radish, the skin was incredibly crispy, and the meat's texture and flavor were exceptional.The rillettes were made from chicken breast and served with Montabo's grilled toast from Azabu Juban.I paired this with a red wine, Le Grappin, established by Andrew Nielsen from Australia. This 100% Pinot Noir wine offers aromas of flowers and underbrush, bottled without clarification or filtration.The shoulder of the Hinai chicken was hearty and fragrant, complemented by sweet snap peas for a nice accent.The chicken wings were served with green onions and fresh pepper.For a palate cleanser, I enjoyed a sorbet made from the golden-colored King Raku watermelon.Finally, I asked Chef Furukawa for a recommendation for sake, and he presented me with Jikon, which I absolutely loved.For the meal, I had a red miso soup made with chicken broth and chicken oil.Time for some photo ops—ta-da! From the clay pot, the smoke from the wood fire wafted up, revealing the grilled chicken soboro rice. The crunch of the onions and the aroma of the wood smoke were delicious. For my first serving, I had it with garlic chives, the second with quail eggs and golden chard, and the third with kanzuri and green onion paste.The buds of the daylily, known as kinshinsai, are also used in Chinese cuisine and as a medicinal herb.For dessert, I enjoyed cold tea, Oriental Beauty, along with Shine Muscat grapes and red grapes.I also had smoked raw caramel.Once again, everything was incredibly delicious and enjoyable. Thank you very much! I will visit again, so please take care of me.