Makitori Shinkobe is one of Tokyo’s most distinctive yakitori counters, known for cooking chicken entirely over wood fire rather than traditional charcoal. The restaurant gained a strong following under the original master Hikita-san, whose precise grilling and thoughtful seasoning helped establish the place as a benchmark for modern yakitori in Tokyo.

Recently, the torch was passed to the young chef Yoshiki Furukawa, who has taken over the kitchen. The structure of the meal remains largely unchanged: the same menu progression and many of the same ingredients—beautiful chicken cuts grilled over wood, delicate tsukune, liver, and seasonal vegetables—served on elegant ceramics across the counter.

Furukawa-san is clearly following in the footsteps of his mentor. Some skewers were already excellent, particularly those where the balance of smoke, fat, and seasoning came together perfectly. Others felt a touch less confident in their seasoning and final execution.

Still, for a young chef stepping into such large shoes, this was a very promising start. With time and repetition, the precision will surely sharpen.

Kudos to Furukawa-san. Less