The cold oshibori feels great! They changed it because it’s getting warmer. How thoughtful!So, this is my second visit to Maki Tori Shin Kobe since the new chef took over. It’s been four months since my last visit. Has his skill improved?- Thigh of Akita Kogen Hinai Chicken The skin is crispy on the outside, while the inside is juicy and delicious!- White liver and breast tataki of Kōsaka Chicken from Kyoto Finished with egg yolk soy sauce and sesame oil. The skin is grilled to a crisp, and the meat is slightly rare. The flavor of the white liver is amazing!- Sweet vinegar pickled Japanese radish A palate cleanser.- Heart of Akita Kogen Hinai Chicken Cooked thoroughly yet still has a nice chewy texture. The saltiness is just right!- Jumbo mushrooms grilled over wood fire Topped with homemade chicken breast flakes. This is one of the restaurant's specialties.- Chicken shumai soup Made with two-day water-extracted dashi from Rishiri kombu and bonito. First, enjoy the dashi, which has a strong kombu flavor. Delicious! Then, the flavor of the chicken shumai adds even more depth.- Liver of Chōshū Chicken from Yamaguchi Prefecture Cooked slowly over indirect heat, it’s rich and delicious (ﾟдﾟ)!- Breast meat (sagari) of Akita Kogen Hinai Chicken Topped with harissa. While breast meat can be dry, the harissa keeps it moist and tasty.- Chawanmushi made with eggs from Akita Kogen Hinai Chicken and chicken dashi Topped with a sauce of grilled spring cabbage. The umami-rich custard combined with the fragrant grilled cabbage is simply the best!- Calf (fukurahagi) and grilled new onions The calf is marinated in wasabi soy sauce. The crispy skin and firm meat are delightful! The new onions are sweet and delicious.- Grilled toast and chicken rillettes Another one of the restaurant's specialties. Always delicious!- (From top) Sori and obi, with sweet long peppers in between Topped with yuzu pepper from the tree. Skinless and served with sauce, it’s chewy and tasty.- Negima chicken wings Topped with black pepper. The green onions stand out more than before. Delicious!- Tomato water sorbet Served with compote of fruit tomatoes. Refreshing, yet the fruit tomatoes have a lovely sweetness.- Meal - Grilled soboro rice - Iburi-gakko - Red miso soup This is also a specialty of the restaurant. So tasty! But, is the portion smaller than usual?… Just when I thought so, - Second helping #1: Ginger sauce - Second helping #2: Kan-zuri green onions - Second helping #3: Grilled land venison tsukudani - Second helping #4: Rice with raw egg The second helpings doubled!? This is a challenge from the new chef. I’ve never had land venison tsukudani before. Everything was delicious!- Eastern Beauty - Strawberry and red grape candy The noble aroma of red grapes balanced with the acidity and sweetness of strawberries! (ﾟдﾟ) Delicious!!- Homemade smoked caramel The dessert remains unchanged. So good! ^^Chef Furukawa seems to have settled in quite well after six months since his debut. He’s been experimenting every day, and the flavors were just as good as Hikida-san’s! I expect him to keep improving!
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