Maki Tori Shin Kobe has been one of those places I’ve always wanted to visit after hearing about its reputation. However, the OMAKASE reservation slots are irregular and disappear in seconds, and I’ve heard that waiting for a reservation can take over a year. I was at a loss about how to approach this restaurant.I thought it would be impossible to visit this place, but by a stroke of luck, I managed to secure a reservation and headed to Akasaka, Tokyo, feeling a bit giddy. It’s funny how connections with restaurants can be so unpredictable. I kept my lunch light to prepare myself for the experience.The restaurant is located behind a sister restaurant facing the main street. It doesn’t look like a restaurant at all, but there’s a sign when you arrive. It feels like a hidden gem.Now, should I pair the yakitori with wine or Japanese sake? I decided to start with a glass of champagne, and the feast began. Being a newcomer at such a renowned place felt a bit surreal.1. Akita Takaharu Hinai Chicken Thigh2. Kyoto Kōsaka Chicken Breast with Kobu Shime and White Liver3. Kyoto Kōsaka Chicken Thigh Grilled with Leeks4. (Palate Cleanser) Sweet Vinegar Pickled Daikon5. Akita Takaharu Hinai Chicken Gizzard and Engawa6. Jumbo Mushroom with Chicken Breast Flakes7. Kyoto Kōsaka Chicken Shumai8. Akita Takaharu Hinai Chicken Liver9. Toasted Bread with Chicken Breast Rillettes10. Akita Takaharu Hinai Chicken Breast with Kan-zuri Salsa Sauce11. Tomato Noodle12. Akita Takaharu Hinai Chicken Neck with Shiso Pepper13. Akita Takaharu Hinai Chicken Wing with Green Onion and Fresh Pepper14. Meal: Soboro Rice with 5 Flavor Variations15. Shine Muscat Candy and Oriental Beauty Tea16. Homemade Raw CaramelWow. I realized I might have had too little experience with yakitori.When I first tried the Hinai chicken thigh, I expected something juicier, but instead, I found a perfect balance of tenderness and flavor that came through with each bite. After that, I had the Kōsaka chicken breast with kobu shime and white liver, and then the grilled Kōsaka chicken thigh, which was cut into pieces as the chef explained, "It has a lot of fat, and if you cut it before grilling, the flavor escapes." The juicy meat left me speechless.I later realized that everything was meticulously calculated.From that point on, I could only express how delicious everything was. The chicken shumai served between yakitori was filled with broth, and the toasted bread with chicken breast rillettes was delightful. The chicken breast was moist, and the gizzard was perfectly tender. The accompanying seasonings, like fresh black pepper and kan-zuri, were a perfect match. My lack of yakitori experience made it hard to fully grasp what was so amazing, but I was continuously impressed.The final dish, rice topped with stir-fried soboro, was generous. They served small portions, allowing me to enjoy different flavor variations. At first, I tried it with green onions, ginger sauce, kan-zuri, grilled corn, and quail eggs for a TKG (Tamago Kake Gohan).Also, the sommelier’s wine selection was exceptional. I was impressed by how she paired a German Riesling (Kabinet) with dishes 5 to 8. The attentive service, like wiping the plates and replacing used dishes, was also appreciated.Considering the bill, with three glasses of wine and a full yakitori course totaling JPY 35,000, it’s hard to believe such a price in today’s urban setting. Bravo.I just enjoyed the experience while feeling a bit giddy, and I ended up making a reservation for my next visit. It’s already set for next summer! (I guess the Saturday restriction played a part.)I can’t wait for my next visit.
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