☑︎ Just a 2-minute walk from Akasaka Mitsuke Station, a top-class yakitori restaurant.☑︎ Both classic and rare cuts grilled over wood are delicious.☑︎ The final dish, wood-grilled minced rice, is shockingly good.＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿【Today's Highlights】▶︎ Chicken Wing Negima The fresh pepper paste is incredible. It really hits the palate. Crispy skin, tender meat, the texture of the green onion, and the aroma of fresh pepper— one skewer offers the satisfaction of a full course.▶︎ Wood-Grilled Minced Rice Amazing! Unbelievably good! This was the most surprising dish of the day, with a strong wood flavor. I never knew rice could have such an aroma. It's delicious on its own, but there are four ways to change the flavor: 1. First, enjoy it as is. 2. Ginger sauce. 3. Kan-zuri and green onion for a slight kick. 4. Wood-grilled okahijiki (sea vegetable) tsukudani. 5. Egg over rice. 6. Kan-zuri and green onion for a second time.＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿【Today's Quick Info】▶︎ Payment is card only.＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿【Today's Dining Experience】 I visited "Maki Tori Shin Kobe," ranked 2nd for yakitori in Tokyo on Tabelog. I've always been curious about this place, and I was fortunate to have the opportunity for my first visit. First, I was surprised by the entrance. There’s a door labeled "Fire Alarm Panel." It’s clearly not the restaurant entrance, so if you’re not careful, you might walk past it! Descending the stairs into the restaurant, I found a stylish U-shaped counter surrounding the grill. True to its name, Maki Tori Shin Kobe’s main feature is the "wood fire." They use Takahara Hinai chicken, Kosaka chicken, and Choshu chicken, depending on the cut, and grill them slowly over wood. The unique aspect of wood is not just its aroma but also its moisture. When the wood burns, moisture evaporates, and that moisture helps keep the chicken juicy. Each skewer was not just aromatic but also incredibly juicy, which was delightful. I also appreciated the attention to detail in the plates and the order of service. Each dish was served at the perfect temperature, and the pairing of liver with harissa was exquisite. The wine descriptions were gentle and thorough. I was surprised to learn that the next reservation is in 2028, but it makes sense. It was a great meal.＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿【Today's Menu】⚫︎ Thigh The first dish to arrive, a signature item. The crispy skin and juicy meat exceeded my expectations, while still being notably meaty.⚫︎ Choshu Chicken Heart This is amazing! No gamey taste, no stress, just strong umami.⚫︎ Mushroom Topped with chicken flakes. Extremely moist.⚫︎ Chicken Shumai Soup With katsuobushi broth. Gentle yet flavorful impression.⚫︎ Takahara Hinai Liver Rich and tender.⚫︎ Sagari Harissa sauce with subdued spiciness.⚫︎ Chicken Dashi Chawanmushi Topped with spring cabbage sauce, which has an incredible aroma. I want to eat all the cabbage with this.⚫︎ Calf With mountain wasabi. Honestly, it’s surprisingly tender, not what you’d expect from this cut—like a main dish at a high-end Italian restaurant.⚫︎ Wood-Grilled Onion With anchovy and onion sauce. Topped with Parmigiano.⚫︎ Wood-Grilled Toast With breast meat rillette. Strong umami from inosine acid, and even without seafood, it has a bonito-like aroma. Delicious. The cooking process preserved the umami components beautifully.⚫︎ Soli and Obi Both are rare cuts, with only two available from each bird. Served with spicy pepper and yuzu kosho. The Obi was juicy and delicious.⚫︎ Chicken Wing Negima⚫︎ Sorbet with Mini Tomatoes⚫︎ Wood-Grilled Minced Rice⚫︎ Red Grapes and Strawberries Candy with Tea⚫︎ Smoked Raw Caramel This is incredibly rich raw caramel. The homemade version is impressive.⚫︎ RICE WHISKY WONDER 2＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿【Today's Restaurant】■ Maki Tori Shin Kobe (Yakitori)■ 2-minute walk from Akasaka Mitsuke Station / Irregular holidays / JPY 28,094
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