In recent years, many restaurants have started using firewood for cooking, but when it comes to yakitori, Maki Tori Shin Kobe is the place to go. I finally had the chance to visit for the first time, and it was well worth the wait.I began with the thigh meat of Takahara Hinai chicken, and it was an immediate knockout. From there, the meal flowed rhythmically with various side dishes, showcasing an impressive array of Takahara Hinai chicken, Kosaka chicken, and Choshu chicken, all perfectly grilled with a delightful smoky aroma.Personally, I particularly enjoyed the tataki of Kosaka chicken breast and white liver, as well as the Takahara Hinai chicken's "daki-mi" paired with homemade harissa, and the liver and calf of Choshu chicken.What’s more, the finishing touch of grilled soboro rice is served in just one or two bites, but you can enjoy refills with various toppings.The quality of the ingredients, the grilling technique, the course composition, and the service are all at a high level.
We use cookies on this site to enhance your user experience.
