I invited a friend for drinks and we headed to Maki Tori Shin Kobe in Akasaka.The location was a bit tricky to find, so we decided to meet in front of the station, but I ended up being the first one there—maybe I was too eager! (laughs)The newly relocated restaurant is more spacious than before, and you can see the kitchen clearly.As soon as I stepped inside, the aroma of firewood filled the air, instantly raising my expectations for the meal.The first dish we tried was the thigh meat of Hinai chicken, which had a distinctive smoky flavor from the firewood.With each bite, the rich taste of the chicken spread in my mouth, and the crispy skin provided a delightful texture, offering a different charm compared to charcoal-grilled chicken.The jumbo mushroom was generously topped with homemade chicken flakes made from salted chicken breast.The juicy mushroom and the umami of the chicken harmonized beautifully.The Nagoya Cochin gizzards were finely sliced for easy eating, while the Choshu chicken liver had a wonderfully creamy texture.The homemade harissa served with the breast meat was as delicious as ever; I would definitely buy it if it were for sale.The firewood-grilled toast was another standout dish.It was crispy on the outside and fluffy on the inside, pairing perfectly with the chicken breast rillettes.Personally, I was thrilled to try the rare cuts, the Sori and Obi.Especially the Sori, which is one of my favorite parts, really got me excited.The firewood-grilled soboro rice at the end was impressive.In addition to the regular version, I enjoyed four different flavor variations: ginger sauce, kanzuri green onions, Manganji peppers with chicken powder, and quail eggs.Thanks to having a smaller portion of rice, I was able to try all the variations, but I was still quite full! (laughs)We finished off with fruit candy and homemade smoked caramel.I thoroughly enjoyed this unique course that allowed me to savor the aroma of firewood in various forms.It was a great meal!
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