Maki Tori Shin Kobe, a yakitori restaurant located in Akasaka, has earned accolades such as Tabelog SILVER 2026 and Tabelog's Top 100 Restaurants 2025. It serves as a core establishment within the Suetomi Group, which also includes "Suzuta-shiki," "Jigen-do," and "Atami." The restaurant's standout feature is its signature "wood fire," which sets it apart from typical yakitori places that use charcoal for direct grilling. Instead, Maki Tori Shin Kobe employs a slow-cooking method with wood fire, allowing the chicken's rich flavors to be sealed in while imparting a unique aroma. This represents a new approach to cooking in the world of yakitori. The previous head chef, who elevated the restaurant to a sought-after destination, has since opened his own establishment. Currently, a young chef with a background in Western cuisine is at the helm, ensuring that the techniques are well-preserved. The entire group oversees the non-yakitori dishes, providing a sense of stability that belies the change in leadership. The chicken used here includes Takahara Hinai and Choshu chickens, each showcasing their unique characteristics. The dishes are creatively enhanced, such as serving harissa with the wings and homemade yuzu pepper made from yellow leeks with the thighs. The theme of chicken continues throughout the meal, with dishes like chicken dashi in the mushrooms and chicken shumai in the soup, creating a beautifully cohesive experience. A highlight of the meal is the signature soboro rice, which features changing toppings with each refill, keeping the experience exciting until the very end. By introducing the ancient cooking technique of "wood fire" to yakitori, Maki Tori Shin Kobe presents new possibilities for the future of this culinary art. Together with the young chef, it is a place that is paving the way for the future of yakitori.
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