Maki Tori Shin Kobe in Akasaka MitsukeA yakitori restaurant located in Akasaka Mitsuke.〈Course〉【Omakase】: JPY 24,000〈Contents〉【Maki Yakitori Momo】【Kyoto-produced Takasaka Chicken White Liver】【Maki Grilled Vegetables Mushroom】【Maki Yakitori Sunagimo】【Japanese Radish Sweet Vinegar Pickles】【Chicken Shumai in a Bowl】【Maki Yakitori Liver】【Maki Yakitori Sagari】【Kuzu Somen】【Kyoto-produced Takasaka Chicken Whole Thigh】【Toast with Chicken Breast Rillettes】【Maki Yakitori Seseri with Kamo Eggplant】【Maki Yakitori Tebasaki with Green Onion】【Watermelon Sorbet】【Maki Grilled Soboro Clay Pot Rice with Iburigakko and Chicken Broth Red Miso Soup】【Shine Muscat with Kanboku Candy】【Homemade Smoked Fresh Caramel】〈Drinks〉【(Barley) Nakanaka Soda】: JPY 1,100【(Sweet Potato) Tomi no Hozan Soda】: JPY 1,100+ Service Charge: 10%〈Note〉I was invited by a friend who often explores hard-to-book restaurants for my first visit. On July 26, Friday night at 8:30 PM, we made a reservation for four and found the restaurant fully booked.• Maki Yakitori MomoThe first skewer served in the course was grilled with firewood. This used thigh meat from the Akita Prefecture Takahira Hinai Chicken, with three blocks skewered. The gentle smoky aroma, different from charcoal, enveloped the chicken, creating an appetizing scent that was very impressive. The skin was grilled to a crispy texture, and the moment I bit into it, the savory flavor and sweetness of the fat spread throughout my mouth—simply the best. Thanks to the firewood, excess fat was perfectly rendered, allowing me to enjoy the skin's flavor without feeling heavy. The delicate sweetness of the fat that followed the savory aroma was very refined, showcasing the robust character of the Takahira Hinai Chicken. The meat was incredibly resilient, and with each bite, rich umami burst forth from each fiber. The firm texture made it enjoyable to chew, and the more I chewed, the more the chicken's inherent umami and sweetness increased, leaving a great impression. This skewer boasted a high level of perfection, making me feel excited for the rest of the course—it was incredibly delicious!• Kyoto-produced Takasaka Chicken White LiverTwo cuts of white liver were served with salt from Kikaijima and homemade sesame oil. When lifted with chopsticks, it felt heavy, but once in my mouth, it melted smoothly at tongue temperature. The texture was reminiscent of rich cream or mousse, allowing me to fully enjoy the quality unique to white liver. There was no peculiar taste or odor typical of liver; instead, it was filled with rich depth and gentle sweetness, crumbling naturally on my tongue rather than requiring chewing, resulting in a refined aftertaste. The Kikaijima salt enhanced the liver's natural sweetness, while the fragrant sesame oil provided a lovely accent. The richness of the sesame oil added depth to the white liver without overshadowing its appeal, showcasing the meticulous craftsmanship in this simple dish. It was a delightful piece that made me want to slowly savor it while enjoying a drink—absolutely delicious!• Maki Grilled Vegetables MushroomA half-cut giant mushroom was served topped with chicken flakes made from salted chicken breast. With one bite, the umami stored inside burst forth, allowing me to fully enjoy the rich flavor and fragrant aroma of the mushroom. The firewood grilling had perfectly evaporated moisture, enhancing the concentration of flavor without drying it out. The pleasant crunch of the texture was also retained, making it a delightful dish. The chicken flakes offered a different, softer umami compared to bonito flakes, and the richness from the salted chicken breast elevated the mushroom's flavor even further. This dish, with its harmonious blend of aroma, umami, and texture, was incredibly delicious!• Maki Yakitori SunagimoThe second skewer served in the course was grilled with firewood. This featured three cuts of sunagimo from the Akita Prefecture Takahira Hinai Chicken. The first impression was the delicate cuts on the surface of the sunagimo, showcasing meticulous craftsmanship that calculated the cooking and texture, giving it a beauty akin to a standalone dish despite being skewered. As I took a bite, the fragrant flavor from the firewood spread gently, with a nice char on the surface while retaining the juiciness typical of sunagimo. Unlike the strong crunch often found in sunagimo, this had a pleasant resilience, allowing for a light texture that was easy to bite through. The quality of the Takahira Hinai Chicken was impressive, with the inherent umami gradually spreading with each chew. This skewer was not about enjoying the sweetness of fat but rather the strength of the meat and concentrated umami, with a simple seasoning that highlighted the ingredient's appeal. The smoky aroma from the firewood, the unique texture of sunagimo, and the umami of Hinai Chicken beautifully intertwined, showcasing the skill of the chef—absolutely delicious!• Japanese Radish Sweet Vinegar PicklesThis pickled dish was served as a palate cleanser, with bite-sized cubes piled high in a small bowl. The radish retained its natural juiciness and crisp texture, releasing a refreshing burst of moisture with each bite. The sweet vinegar was gently balanced, enhancing the radish's natural sweetness without being overly acidic. Amidst the savory dishes, this refreshing item reset my palate, allowing me to enjoy the next grilled dish in a fresh state. The attention to detail in this dish was evident, and it was very delicious!• Chicken Shumai in a BowlOne chicken shumai was served in a delicate dashi made from kombu, and it was recommended to sip the dashi before breaking apart the shumai to eat. The first sip of the dashi revealed a very delicate yet deep flavor, with the refined umami extracted from the kombu gently spreading in my mouth. While the dashi was delicious on its own, adding the chicken shumai transformed the flavor; the moment I broke apart the shumai, the umami of the chicken melded into the dashi, creating a richer, deeper taste. The shumai itself was much softer than I had imagined, offering a gentle texture that melted in my mouth. The onions inside retained a crisp texture, providing a natural sweetness that contrasted beautifully with the tender chicken. The warm dashi dish provided a comforting sensation, and the high level of completion for a dish served at a yakitori restaurant was very impressive—absolutely delicious!• Maki Yakitori LiverThe third skewer served in the course was grilled with firewood. This used liver from Yamaguchi Prefecture Choshu Chicken, served as three cuts grilled with sauce. From the moment it was served, the delicate cooking was evident in its beautiful presentation; the surface had a fragrant char while the inside retained the liver's unique glossiness, showcasing the perfect cooking level. Upon tasting, the first sensation was an incredibly smooth texture, with the rich umami of the liver present without any off-putting flavors or heaviness, maintaining a "fresh-like delicacy." Instead of requiring chewing, it melted slowly on my tongue, and the balance of the sauce's sweetness and the smoky flavor from the firewood created a layered taste. This skewer was so delicately and elegantly prepared that even those who typically dislike liver should try it—absolutely delicious!• Maki Yakitori SagariThe fourth skewer served in the course was grilled with firewood and topped generously with harissa. The first sensation upon tasting was the strong aroma drawn out by the firewood, with a fragrant char on the surface, and as I bit down, the meaty umami of the sagari spread beautifully—simply the best. The crispness of the skin was particularly impressive, with the sweetness of the fat and the smoky aroma from the firewood deepening the flavor with each bite. The harissa added a nice accent, introducing not only the spiciness of chili but also complex aromas and richness from the spices, creating an exotic flavor. This skewer, while a Japanese dish, had an interesting combination that felt somewhat Middle Eastern, offering a different way to enjoy yakitori—absolutely delicious!• Kuzu SomenThis noodle dish was served as a palate cleanser during the course, with a plum-based soup and shiso scattered throughout. Taking a sip of the soup revealed a refreshing acidity from the plum, but it was not sharp; instead, it had a gentle flavor that highlighted the umami of the dashi. The addition of shiso enhanced the refreshing quality, beautifully cleansing the lingering smoky aroma and fat from the grilled dishes. The kuzusomen had a notably smooth texture, and despite being fine noodles, they had a strong presence, lightly coated with the dashi and plum flavors, creating an elegant dish that was more about enjoying the texture than chewing. This dish heightened my anticipation for the next course—absolutely delicious!• Kyoto-produced Takasaka Chicken Whole ThighThis dish featured a whole thigh from Kyoto-produced Takasaka Chicken, grilled with firewood and served with two cuts and a topping of Tosa vinegar and grated daikon. The surface had a beautifully fragrant char, while the inside retained the chicken's natural juiciness, bursting with rich flavor the moment I bit into it. The crispness of the skin and the sweetness of the fat were very impressive, with a firm texture that allowed me to directly experience the umami of the Takasaka Chicken with each bite. The intense aroma and strength, enhanced by the firewood, elevated the chicken's appeal. When paired with the Tosa vinegar, the refreshing acidity and unique aroma of the herbs enhanced the meat's umami while lightening the aftertaste. This dish balanced the smoky flavor from the firewood, the robust umami of the Takasaka Chicken, and the refreshing herbs, providing a satisfying experience—absolutely delicious!• Toast with Chicken Breast RillettesThis dish featured toast topped with chicken breast rillettes, grilled with firewood. The toast was perfectly charred on the surface, offering a delightful crunch with each bite. Unlike regular bread, the unique aroma from the firewood made it feel like a standalone dish rather than a side. The chicken breast rillettes had a pleasantly smooth texture, providing a gentle mouthfeel. Since it was made from chicken breast, it was not heavy, and while I could taste the meat's umami, the aftertaste was surprisingly refreshing. The combination of the toast's aroma and the richness of the rillettes created an elegant flavor reminiscent of a brioche sandwich, showcasing an impressive level of completion for a dish at a yakitori restaurant. The way the chicken was prepared in various parts and cooking methods, especially transforming the breast into rillettes, highlighted a completely different charm of the same chicken—absolutely delicious!• Maki Yakitori Seseri with Kamo EggplantThe fifth skewer served in the course featured seseri and kamo eggplant alternately skewered and grilled with firewood, topped with shiso pepper. The seseri was enveloped in a fragrant flavor from the firewood, and with each bite, the sweetness of the fat and the umami of the chicken spread beautifully. On the other hand, the kamo eggplant became soft and tender from the cooking, excellently complementing the strength of the seseri. The shiso pepper added a nice accent, enhancing the fat's umami with its refreshing aroma and moderate spiciness, while keeping the aftertaste light. By combining chicken with seasonal vegetables, this "seasonal grilled skewer" offered a delightful experience of changing textures and aromas—absolutely delicious!• Maki Yakitori Tebasaki with Green OnionThe sixth skewer served in the course featured tebaki from the Akita Prefecture Takahira Hinai Chicken, grilled with green onions and topped with fresh pepper paste. As I took a bite, the fragrant char from the firewood spread rapidly, followed by the rich umami of the chicken. The skin retained just the right amount of fat, and with each bite, the sweetness of the chicken fat hit me hard—simply irresistible. The internal meat was lighter than I had imagined, with a firm texture unique to the Takahira Hinai Chicken, allowing me to taste the inherent umami with each chew. The green onions played a very good role, adding a pleasant aroma and crisp texture while complementing the sweetness of the chicken fat. The fresh pepper paste on top introduced a change in flavor, adding a refreshing spiciness and aroma, creating a more layered taste. The smoky flavor from the firewood, the rich umami of the tebaki, the sweetness of the green onions, and the accent from the fresh pepper combined beautifully in this final skewer of the course—absolutely delicious!• Watermelon SorbetThe watermelon sorbet was topped with three balls of hollowed-out watermelon flesh and lightly sprinkled with salt. The first taste of the sorbet revealed the refreshing sweetness of the watermelon, accompanied by a crisp, cold texture—perfect for the hot season. The sweetness was not overpowering, maintaining a natural flavor that highlighted the fruit's juiciness. The watermelon flesh, though bite-sized, retained its juiciness, providing a delightful burst of moisture and gentle sweetness—simply the best. The salt sprinkled over the entire dish served as a great accent, enhancing the sweetness of the watermelon. Enjoying this dish after the smoky flavors of the yakitori and meat dishes lightened my palate, seamlessly transitioning to the final course—absolutely delicious!• Maki Grilled Soboro Clay Pot Rice with Iburigakko and Chicken Broth Red Miso SoupThis rice dish was served as the finale of the course, accompanied by two pieces of iburigakko and red miso soup. The soboro rice was initially served topped with garlic chives, and later, I could order variations like ginger sauce, kanzuri & green onion, grilled corn, or egg over rice. I decided to try all the variations. The first serving of soboro rice was moist and flavorful, with the umami of the soboro well integrated—simply the best. Unlike typical fried rice, each grain of rice was infused with chicken flavor, creating a gentle taste that spread deliciously with each bite. The soboro itself had a fine texture yet was substantial, beautifully overlapping the umami of the chicken with the sweetness of the clay pot-cooked rice. The ginger sauce added a refreshing aroma, tightening the flavor and allowing me to enjoy the chicken soboro's umami more lightly. The kanzuri & green onion topping introduced a pleasant spiciness from the chili and depth from the fermented seasoning, offering a different, more adult flavor. The grilled corn topping added the natural sweetness of corn and the smoky flavor from the firewood, providing a direct taste of the season. The final egg over rice wrapped everything in a creamy texture, leaving a gentle aftertaste as a conclusion. The accompanying chicken broth red miso soup was also impressive; unlike typical red miso soup, the addition of chicken fat provided richness and depth. The flavor of the miso and the umami from the chicken were both prominent, pairing excellently with the rice. This dish allowed for multiple ways to enjoy a single clay pot rice, showcasing thoughtful care that kept it enjoyable until the end—absolutely delicious!• Shine Muscat with Kanboku CandyThe first dessert served at the end of the course featured shine muscat and Kanboku grapes coated in candy, presented on a skewer like festival candied apples. The candy had a crisp texture upon entering my mouth, followed by the juicy sweetness of the grapes. The combination of the fragrant sweetness of the outer candy and the refreshing sweetness of the fruit created a complex flavor that was not monotonous. The elegant sweetness of the shine muscat and the rich fruitiness of the Kanboku were wonderful, making this dessert not only visually stunning but also showcasing the quality of the ingredients—absolutely delicious!• Homemade Smoked Fresh CaramelThe second dessert served at the end of the course was presented in a wooden bowl. The fresh caramel had a smooth texture that spread in my mouth, slowly melting on my tongue. It was much softer than typical caramel, offering a rich yet light flavor that was very impressive. The addition of the smoky aroma allowed for enjoyment of not just sweetness but also depth of flavor. This dessert was a perfect conclusion to a course centered around grilled dishes—absolutely delicious!The restaurant is located about a 2-3 minute walk from Akasaka Mitsuke Station on the Tokyo Metro. After exiting from Exit 10, head right, turn left at Aoyama Street, then take the next left, and you will find the entrance on the basement level of No.R Akasaka Mitsuke on your left. The interior is a luxurious Japanese-style space with beautiful wooden textures, suitable for dining with someone special. The seating consists of only 12 counter seats arranged around the kitchen. The clientele appeared to be friends and couples, with a noticeable presence of groups of two visiting during my time there. It was delicious; thank you for the meal! (*´◒`*)