Maki Tori Shin Kobe (薪鳥新神戸) Tokyo

👈⬅👈⬅ スワイプ SWIPE 👈⬅👈
薪鳥新神戸
MAKITORI SHINKOBE

予約困難な『薪鳥新神戸』😋

😄～いつかの貸切会～😍

『高原比内地鶏もも肉 』

『鳥わさ 高坂鶏むね肉とレバー』

『大根甘酢漬け』

『高原比内地鶏レバー』

『マッシュルーム、ささ身の鳥節がけ』

『鶏シューマイのお椀』

『山口の長州どりハツ』

『高坂鶏ふりそで』

『鶏出汁の茶碗蒸し、レタスの餡掛け』

『高坂鶏もも肉、土佐酢おろし』

『薪焼き赤茄子とチェダーチーズ』

『薪焼きトーストと鶏むね肉のリエット』

『コゴミの蕪蒸し』

『髙坂鶏のせせりと九条葱』

『高原比内地鶏手羽と九条葱』

『トマトの酒粕の白和え』

『鶏そぼろご飯』
『鶏そぼろご飯 卵黄がけ』
『鶏出汁の味噌汁』
『燻りがっこ』

『東方美人』

『苺と黒葡萄の飴』
『自家製燻製生キャラメル』

#薪鳥新神戸
#makitorishinkobe
#予約困難
#予約困難店
#百名店
#食べログ
#食べログゴールド
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#ミシュラン
#michelin
#米其林
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#미슐랭 Less

🇯🇵
lately the most popular yakitori shop in tokyo, focused on wood-fire grilling (maki-yaki). taisho’s control in the wood-fire and skillset in grilling were indeed very well done, most pieces were at the right cookness, but seasonings were a bit fluctuating. tsumamis here were also very innovative, like the raw chicken with foie gras, chicken siu-mai, chicken rilette on grilled toast. the shoulder with harissa sauce which is one of the most famed piece was definitely enjoyable to eat, otherwise the negima, where the negi was stuffed within was also nice. classic pieces like liver was also done well. overall was a pretty short course, ending with their famed soboro don where taisho places a whole charred wood within the pot to release its smoky flavour. maybe because i’m not a fan of huge smoke flavours i didn’t enjoy the rice as it was extremely overpowering. the one with quail egg added made it a bit better but still was not a huge fan. ended the course with some lovely desserts though, a glucose syrup like covered grape which i expected it to taste like tanghulu from pictures but it wasn’t, and a super tasty salted caramel. overall an enjoyable meal, a unique concept to bring makiyaki into yakitori but binchotan for me is the way to go.
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course menu (¥16,000)
とりわさraw chicken, foie gras
薪焼き椎茸grilled shiitake mushroom
✨ 鶏焼売 chicken siu-mai in dashi
鶏出汁の茶碗蒸 chicken soup chawanmushi with mushroom
もも肉 土佐酢おろし chicken thigh with turnip
萩焼き蕪ミモレットチーズ grilled turnip with cheese
✨ 鶏胸肉のリエット chicken rilette on toast
伝助大根 daikon in dashi

ももchicken thigh
✨レバー liver
丸ハツ heart
✨肩とハリッサ shoulder meat with harissa
ももchicken thigh
手羽とネギ wing with spring-onion

薪焼き鶏そぼろの土鍋ご飯 smoked soboro don
シャインマスカット 果実飴 shine muscat candy
✨ 自家製燻製生キャラメル homemade caramel
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would revisit: try-once
reservations: introduction-only
price range pp: ¥10,000-¥30,000
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📍薪鳥 新神戸
location: akasaka-mitsuke, 1/f, akasaka, tokyo
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#2feastingpigs_tokyo
#2feastingpigs_japan Less