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Japanese: Yakitori

Maki Tori Shin-kobe

Maki Tori Shin-kobe Description

Located in the heart of Tokyo, Maki Tori Shin-Kobe is a unique and captivating restaurant that specializes in yakitori, a traditional Japanese cuisine of skewered grilled chicken. With a cozy and rustic atmosphere, this restaurant offers a dining experience like no other.

What sets Maki Tori Shin-Kobe apart from other dining establishments is their commitment to using only the finest ingredients and traditional cooking techniques. The skilled chefs at this restaurant take pride in their mastery of the art of grilling, ensuring that each skewer is cooked to perfection. From succulent chicken thighs to tender chicken wings, every bite is bursting with flavor.

One of the standout menu items at Maki Tori Shin-Kobe is their signature yakitori platter, which features an assortment of perfectly grilled skewers. Each skewer is carefully seasoned and cooked over an open flame, resulting in a smoky and delicious flavor. In addition to their yakitori offerings, the restaurant also offers a variety of other chicken dishes, such as chicken sashimi and chicken hot pot.

Whether you're a fan of Japanese cuisine or simply looking for a unique dining experience, Maki Tori Shin-Kobe is a must-visit restaurant. With its cozy atmosphere, skilled chefs, and mouthwatering menu, this restaurant is sure to leave a lasting impression on your taste buds.

Maki Tori Shin-kobe Overview


3-chōme-9-2 Akasaka, Minato City, Tokyo 107-0052


2 minute walk from Akasaka-Mitsuke Station.

Operating Hours

Sun: 5:00PM-11:00PM
Mon: 5:00PM-11:00PM
Tue: 5:00PM-11:00PM
Wed: 5:00PM-11:00PM
Thur: 5:00PM-11:00PM
Fri: 5:00PM-11:00PM
Sat: 5:00PM-11:00PM

Payment methods


Restaurant Features

Reservations Accepted


Maki Tori Shin-kobe Reviews

Maki Tori Shin-kobe Google Average Rating



[Firewood bird Shin-Kobe]
Location: 4 minutes walk from Akasakamitsuke Station
Budget: 16,000-20,000 yen

Takidori Shin-Kobe has broken new ground with its one-of-a-kind yakitori that is grilled over wood rather than charcoal. It was closed due to redevelopment in Azabujuban, but after a 5-month hiatus, it has finally relocated to Akasaka and opened! I was looking forward to it.

After training in Japanese cuisine for many years, General Hikita decided to enter the world of yakitori because he loved it so much. The gentle and kind owner's passion for yakitori is hotter than firewood. He is my favorite general.

The original reservation happened to be on the opening day of the relocation, so it feels like fate. I guess this is a good thing. Thank you🙏
The store is right next to Akasakamitsuke Station. The entrance to the store was difficult to find before the move, and it's still difficult to find after the move! (lol) Can I enter from here? Enter through the door that makes you think of this and go further underground.

The atmosphere inside the store is calm and warm. The number of seats has increased to a U-shaped counter. The firewood stand is also wider. It's a calming space with firewood burning in the middle and the swaying flames and the crackling sound of the wood burning.

Omakase course only. Here is this menu 💁‍♂️

Akita Plateau Hinai Momo
Kosaka chicken Toriwasa (white liver, breast meat)
Yamaguchi Choshu chicken liver
wood-grilled mushrooms
Bowl of chicken shumai
Yamaguchi Choshu chicken fillet (mountain wasabi)
Akita Plateau Hinai Chicken Wings (Harissa)
Wood-grilled maitake mushroom and lily root chawanmushi
Yamaguchi Choshu Dori Heart
Wood-grilled turnip & mimolette cheese
Wood-grilled toast & chicken rillettes
Shrimp sweet potato dumplings (surimi)
Yamaguchi Choshu-dori Hatsumoto
Kosaka chicken thigh, Kujo green onion
Figs with white dressing
Wood-grilled minced rice (leek/quail egg/kanzuri)
Tea (Touhou Bijin)
Fruit candy (Shine Muscat candy)
smoked raw caramel

Wood-grilled yakitori. This is truly one of a kind. I think the juiciness is the biggest characteristic of wood-fired meat, as well as the aroma of wood-fired meat. When you put it in your mouth, you can smell the aroma of firewood, and when you bite into it, it's surprisingly juicy.

We hope you enjoy both the exquisitely cooked skewers and the delicate a la carte dishes. The wood-grilled minced rice that everyone is looking forward to at the end of the meal will definitely keep you coming back for more.

The menu has also been updated. It's more sophisticated than before, and even though it was already delicious, it's gotten even more delicious. I'm surprised...

Please note that for the time being, priority will be given to those who had reservations made during the period of closure for rescheduling.

This is my favorite shop that I want to keep going to for the rest of my life. I’m looking forward to visiting again next time!

Thank you for the meal~✨


Store information↓
[Store name]
Firewood Bird Shin-Kobe
【business hours】
[Saturdays, Sundays, and holidays]
Regular holidays: Irregular holidays
1 minute walk from Tokyo Metro Marunouchi Line/Ginza Line Akasaka-mitsuke Station
8 minutes walk from Akasaka Station on the Tokyo Metro Chiyoda Line
15,000-20,000 yen/person (dinner)
[Recommended use scene]
Dates, anniversaries, dinners, entertainment, and use with friends/acquaintances
[Tabelog evaluation (as of visit date)]
⭐️4.39(2023GOLD) *Before relocation
☆Recommended points☆
① A super popular yakitori restaurant with a waiting list of over 2 years for reservations has relocated and reopened.
②Yakitori that can only be tasted here using wood fire

"Omakase course (15,000 yen)"
*Service charge not included

[1st to 6th pictures]
"Highland Hinai chicken furisode"
"Yamaguchi Prefecture Choshu chicken liver"
"Highland Hinai chicken thigh"
"Yamaguchi Prefecture Choshu Chicken Heart"
"Highland Hinai chicken Seseri"
"Highland Hinai chicken wings"

It appears that the actual meat is ``Takagen Hinai chicken'' and the internal organs are ``Yamaguchi Prefecture Choshu chicken.''
By the way, ``Takagen Hinai Jidori'' is characterized by its soft yet chewy texture, and the aroma of its fatty meat.
``Yamaguchi Prefecture Choshu chicken'' is characterized by its rich flavor.

In furiso,
This is one of the most popular skewers at ``Kakidori Shin-Kobe,'' and the reason for this is the harissa on top.
Harissa is a European condiment made from chili peppers and contains strong-flavored spices such as coriander, cumin, onion, and garlic.
Furiso has a fluffy texture and is rich in fat, and the salty harissa brings out the sweetness and flavor of the furiso.

The lever is
This is an exquisitely rare pasteurized product, and the moment you put it in your mouth, you can smell the soft scent of firewood.
It has a strong sweetness and is very delicious.

Momo is
It is rich in flavor with the aroma of firewood, and you can enjoy the contrast in texture between the crispy skin and the plump meat.

The heart is
It has an impressive soft texture and above all, a strong taste.

Seseri is
It was so juicy that the meat juices were dripping.
Japanese pepper is sprinkled on top, giving a refreshing aftertaste even though the meat is juicy.

The chicken wings are
Negima chicken wings have plump flesh inside the crispy skin and green onions inside.
A dish where you can enjoy the contrast between the saltiness of the meat and the sweetness of the green onions.

[7th to 10th pictures]
"Kobe Takasaka chicken liver"
"Chicken Shumai"
"Chicken soup chawanmushi"
"Kobe Takasaka Chicken Momo"

"Kobe Takasaka chicken" is also known as the legendary brand of local chicken.
One of the reasons is that it is the only germ-free chicken in the world.
Therefore, it can be eaten raw even after it has been aged for a month.

The trick is to be able to eat Takasaka chicken raw.
The liver has a rich flavor similar to foie gras, and has no odor at all.
The chicken sashimi that came with it was also very flavorful and had a chewy texture.

Chicken shumai is
Serve with a bowl of soup stock.
The initial soup stock is light, but as you break open the chicken shumai and let the juices that come out from inside dissolve, the flavor gradually becomes stronger and sublimates to sweetness.

Chawanmushi is
Made with chicken stock, it has a deep flavor.
The bean paste containing wood-grilled maitake mushrooms is placed on top, and the bean paste releases its aroma in your mouth.
There was also a lily root in the bottom.

And Takasaka chicken thighs.
This is simply wood-grilled and served with grated Tosa vinegar.
It has a chewy texture that deepens with each bite.

[11th to 15th pictures]
"Chicken rillettes"
"Densuke radish stew"
"Persimmon with white dressing"

Mushrooms and turnips are wood-grilled.
The mushrooms are very soft and the scent of wood fire spreads in your mouth.
The turnips were very creamy, and the sweetness was brought out by the saltiness of the mimolette cheese generously shaved on top.

Chicken rillettes can be served spread on wood-fired bread.
This bread has a texture that cannot be produced in a toaster, and the chewy texture is irresistible.
The double punch of the scent of butter and the flavor of chicken rillettes is also great.

The stew is topped with soft and sweet Densuke daikon radish, Mibu mustard greens, and yuzu peel, making it a nice accompaniment to the meat course.

Palate cleansing persimmon with white dressing,
The extremely sweet, dessert-like persimmon goes perfectly with the slightly salty, soy milk-like aroma of shiraae.

[16th to 19th pictures]
"Minced rice cooked in an earthenware pot"

The meal ends with the familiar minced rice cooked in an earthenware pot.
When I first visited, I was quite surprised to find that the rice was cooked, the minced meat was grilled over a wood fire, and the hot charcoal was poured directly into the clay pot.
Those seeing it for the first time will definitely have their eyes wide open.

The minced rice that absorbs the smoke from the charcoal has an exceptional flavor and taste.
The aroma of charcoal fills your mouth and the flavor of chicken oil.
You can feel it in each grain of rice.
It's a unique feeling that you can't experience anywhere else.

Enjoy the original deliciousness of minced rice with chives for the first bowl.
The second cup is TKG style with the mellow taste of quail eggs.
For the third cup, add spicy kanzuri to give it a different taste.
All of them are so delicious that you don't even notice them anymore.

The Iburigakko that came with it and the red chicken stock were also exquisite.

[20th to 21st pictures]
"Smoked raw caramel"
"Shine Muscat candy"
"Eastern Beauty"

Smoked raw caramel is
It has a super rich taste, deep richness, and elegant sweetness, making it one of the best in the raw caramel world.

Touhou Bijin, a Chinese tea, has a refreshing taste and goes well with such rich raw caramel.

Shine Muscat candy is
It is completely different from the fruit candy sold at food stalls, and is coated with a thin layer of candy that does not affect the original softness of the fruit, allowing you to enjoy the sweetness of the fruit while also feeling the sweetness of the candy. was.

It is no exaggeration to say that he has established a new genre of wood-fired grilling, the gourmet world master Nobu Suetomi and Toyoki Hikita, who has trained at many famous restaurants, teamed up to create a new genre of wood-fired grilling. "Kakidori Shin-Kobe" is a restaurant that is extremely difficult to reserve and has become so popular that it has been awarded the Tabelog GOLD award.
At the height of its popularity, it was forced to vacate as part of the "Mita-Koyama-cho Nishi District Type 1 Urban Redevelopment Project" and was temporarily closed on June 20 of this year.

Meanwhile, a new location has been decided and business will resume in Akasaka Mitsuke around November 2023.
This was my third visit, but my first since the move.
The store is much larger than before the move, and the kitchen space is also larger, so you can now see the food being grilled over a wood fire more clearly.

After all, yakitori grilled over wood fire is completely different from charcoal grilled yakitori.
Both have their good points, so it's hard to choose one over the other, but it's definitely an experience that you can rarely have.
In the past, there was a two-year wait for reservations, but the owner says that in the future, the number of seats has increased, so it will be easier to make reservations.
Please take advantage of the opportunity to make a reservation.

By the way, the location of the store is quite difficult to find; there is no nameplate at the entrance of the building closer to Akasaka-mitsuke Station, so you enter the store through what looks like an emergency exit after passing through the parking lot at the back.
If this is your first visit, we recommend that you arrive with plenty of time to spare.



Maki Tori Shin-kobe Map

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