【Maki Tori Shin Kobe】 Awarded the TABELOG AWARD Selected as one of the Top 100 Yakitori Restaurants 2025 (2nd time) Tabelog Score: 4.43 ◼️ Today's Order Thigh Meat (Takahara Hinai Chicken) Liver Thigh Meat (Kozaka Chicken) Gizzard (Nagoya Cochin) Jumbo Mushroom Shumai (Kozaka Chicken) Liver (Choshu Chicken) Wood-Fired Toast with Chicken Rillettes Sagari with Harissa Sauce (Takahara Hinai Chicken) Breast Meat (Takahara Hinai Chicken) Cold Noodles with Fruit Tomatoes Thigh Meat, Sori, and Obi Negima Chicken Wings Peach and Lemon Balm, Osmanthus Granita Soboro Rice The first thing that stands out is the unique aroma imparted by the wood fire. The gentle smoky scent, distinct from charcoal grilling, envelops the yakitori, allowing the flavors of the ingredients and the wood smoke to unfold from the very first bite. The exterior is perfectly charred while the inside remains moist and juicy, showcasing the chef's meticulous cooking technique. Each part of the chicken offers a different texture and flavor: the thigh has a robust umami, the breast is elegant and light, and the tsukune (chicken meatball) has a fluffy texture. The dishes served between the yakitori are also crafted with care, reflecting a commitment to highlighting seasonal ingredients. The restaurant has a calm atmosphere, and the ability to enjoy the food while watching the grilling process adds to its charm. The sounds and aromas of the crackling wood create an enjoyable dining experience. Although yakitori is a familiar dish, this establishment brings out new allure through wood fire cooking. I highly recommend it for those who want to savor the rich flavors and aromas of chicken, making it a highly satisfying dining experience.
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