Maki Tori Shin Kobe: A Unique Culinary Experience with the Aroma of FirewoodThis restaurant, known for its difficulty in making reservations (currently, the wait time is approximately 1 to 2 years), was a lucky find for my wife and me as we managed to secure a 9 PM slot.Located about a 5-minute walk from Akasaka Mitsuke Station, the entrance can be a bit tricky to find. It’s tucked away in a parking area between buildings, with a sign at what seems to be the back entrance. The door even has a label that reads "Fire Alarm Panel"—a playful touch!After ringing the intercom and stating our reservation name, we were let inside. Descending a few steps past the entrance door, we encountered another door and a small half-moon sign, leading us into the restaurant.Upon entering, we were greeted by an open kitchen surrounded by a U-shaped counter, with a large "firewood grill" prominently displayed behind the staff. The atmosphere was extraordinary, making us forget we were in Akasaka. The aroma of firewood wafting through the air heightened our anticipation for the meal.Once seated, we noticed a smartphone menu already set up on the counter. The drink menu could be accessed by scanning a QR code next to it, which is a bit unusual since most places allow you to order everything via your phone.Tonight, we opted for the "Omakase Course" (JPY 24,000), which included the following:【Omakase Course】- Akita Kogen Hinai Chicken Thigh- Kyoto Takasaka Chicken Breast with Kombu- Jumbo Mushrooms from Hasegawa Farm and Homemade Chicken Sashimi- Nagoya Cochin Chicken Gizzard- Pickled Daikon- Kyoto Takasaka Chicken Shumai- Yamaguchi Prefecture Choshu Chicken Liver- Akita Kogen Hinai Chicken Neck with Homemade Harissa Sauce- Yoshino Kudzu Noodles with Tomato Sauce- Akita Kogen Hinai Chicken Thigh with Mitsuba- Firewood Toast with Chicken Breast Rillettes- Akita Kogen Hinai Chicken with Zucchini- Akita Kogen Hinai Chicken Wing with Green Onion and Fresh Pepper- Refreshing Dessert: Peach and Osmanthus Granita- Firewood Ground Chicken Rice - First serving: Chives - Second serving: Ginger - Third serving: Kan-zuri Green Onion - Fourth serving: Grilled Corn - Fifth serving: Quail Egg - Sixth serving: Ginger (refill) - Seventh serving: Kan-zuri Green Onion (refill)- Pickles (Iburigakko)- Chicken Oil Red Miso Soup- Taiwanese Tea: Oriental Beauty- Shine Muscat Grapes and Red Grapes (Shin Kō)- Homemade Smoked Caramel【Alcohol】- Rococo Beer: JPY 1,760 (2 glasses)- AKAYANE CRAFT SPIRITS Soda: JPY 1,320- Yamaneko Soda: JPY 1,100- Lemon Sour: JPY 1,210 (no photo)- Yamagata Masamune Umeshu Soda: JPY 1,320 (no photo)Overall, it was a well-structured course. However, my wife and I both felt that the course could benefit from a bit more variety in pacing, as the strong flavors of each dish might lead to palate fatigue towards the end.Among the dishes, the following stood out:★ Akita Kogen Hinai Chicken Thigh - The first skewer of the course, a remarkable greeting from the restaurant. The contrast between the crispy skin and juicy thigh meat, combined with the aroma of firewood, was delightful.★ Kyoto Takasaka Chicken Shumai - The broth was exceptional, made from three-year-aged Rishiri Kombu and the first dashi from bonito flakes, creating a deep flavor. The seasoning of the Takasaka chicken shumai was perfectly restrained, enhancing the chicken's umami while harmonizing with the broth.★ Akita Kogen Hinai Chicken Neck with Homemade Harissa Sauce - This dish showcased the quality of the chicken meat directly. The spiciness of the homemade harissa blended beautifully with the sweetness of the fat, although the firewood aroma was slightly subdued.★ Firewood Toast with Chicken Breast Rillettes - The toast, infused with the aroma of firewood, paired excellently with the moist and flavorful rillettes. My wife was particularly impressed by this dish.★ Akita Kogen Hinai Chicken Wing with Green Onion and Fresh Pepper - The juicy meat from the crispy wing combined with the sweetness of the green onion and refreshing aroma was superb. The grilling technique was commendable.★ Firewood Ground Chicken Rice - Made by dropping chicken mince into a metal sieve over firewood, mixing it to absorb the aroma, and then serving it over freshly cooked clay pot rice topped with "chicken soboro" and "charred firewood." This dish was incredibly fragrant, with each grain of rice infused with the aroma of firewood. The five toppings (chives, ginger, kan-zuri green onion, grilled corn, and quail egg) added interesting flavor variations. Personally, I found the ginger sauce to be the most delicious, reminiscent of Hainanese chicken rice.These six dishes were truly exceptional, especially the "toast" and "ground chicken rice," which I believe are specialties that skillfully utilize the aroma of firewood.Additionally, the seasoning of the "Kyoto Takasaka Chicken Breast with Kombu" and the cutting technique of the "Nagoya Cochin Chicken Gizzard" were impressive, as was the melt-in-your-mouth texture of the "Yamaguchi Prefecture Choshu Chicken Liver." I also enjoyed the pickled daikon, which was available for refills.On the hospitality front, I appreciated the following:- The staff wiped the plates before serving the yakitori, a thoughtful touch not found in other restaurants.- They also replaced the small plates for each skewer, which was a kind gesture.- Lastly, the restroom was well air-conditioned, showing attention to detail and comfort.However, there were a few disappointing aspects:- The inability to order additional yakitori. - The omakase course, while satisfying, left us wanting more yakitori (equivalent to about seven skewers). It would be nice to have the option to add 5-7 more skewers before the ground chicken rice.- The final dessert was too strong in flavor. - The sweetness of the homemade smoked caramel overshadowed the delicious flavors of the yakitori. If they continue with this dessert, a less sweet chicken egg pudding with a spoonful of caramel sauce would be preferable. The delicate aroma of the Oriental Beauty tea was also masked, and the sweetness left us thirsty afterward.- The drink prices felt high. - I felt a sense of overpricing, similar to a well-known yakiniku restaurant in Azabu-Juban. For example, a single lemon sour costs JPY 1,210, and even a half serving of sake exceeds JPY 1,000, making it hard to order drinks to pair with the food. A balanced pairing option (7-8 glasses) under JPY 5,000 would be greatly appreciated.Lastly, while it may seem trivial, the "toothpicks" on the table were too cheap-looking. I think they should be replaced with a nicer container and black wooden toothpicks, preferably thin ones.Overall, I found the course to be meticulously planned, but I felt there was some inconsistency in how the firewood grilling and aroma were utilized across different dishes. Additionally, the lack of flexibility for customers to order extra yakitori could be improved. I also felt a general sense of overpricing for the course and drinks. My wife shared the same sentiment. If we were to pay the same price (JPY 31,500 per person), we could visit famous yakitori restaurants in Kanegafuchi or Komagome twice.That said, I would love to revisit if someone invites me (I have already received an invitation for next spring, which I look forward to). However, I didn’t feel compelled to make a reservation for a repeat visit in 1-2 years. Nevertheless, for those who love yakitori, the firewood-infused offerings at Maki Tori Shin Kobe are worth experiencing at least once. It was incredibly delicious. What a delightful meal! It was a great meal, and I look forward to returning next spring.