I visited Maki Tori Shin Kobe, a place I had reserved a year ago. The seating is limited to about 12, and we started with the white liver from Kousaka chicken. Although the skewers felt a bit fewer at around six, each portion was substantial, providing a satisfying experience.The unique aroma of the firewood infused beautifully into the chicken, making it delicious. It briefly reminded me of rustic campfire meals, but the precision of the cooking was on another level. The grilled green onion and thigh meat were cooked to perfection, releasing the smoky fragrance with every bite.There was a delightful variety of soboro rice, including one topped with corn, which kept things interesting. Even the dessert, fresh caramel, was delicious, making for a highly satisfying evening. I can’t wait for my next reservation!
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