Tabelog ratingMaki Tori Shin Kobe (薪鳥新神戸) has earned a reputation as one of Tokyo's most sought-after yakitori experiences, distinguished by its singular cooking method. Unlike most high-end shops that use binchotan charcoal, the kitchen here grills over a large, open hardwood fire. This technique, known as maki, produces a moister, more aromatic smoke that results in exceptionally juicy meat and perfectly crisp skin.
Guests consistently praise the chef's masterful control of the fire across a variety of chicken parts, sourced from top-tier breeds like Hinaidori and Choshu-dori. Standout dishes frequently mentioned by reviewers include the silky, rare-cooked liver, tender furisode (shoulder meat) with a house-made harissa, and jumbo mushrooms grilled with chicken-boshi. Other highlights are the chicken shuumai steamed in dashi, a rich chest-meat rillette on wood-fired toast, and classic tebasaki negima (wing and scallion). The meal concludes with the theatrical maki soboro gohan, a rice pot into which hot coals are briefly placed, infusing it with smoke before it's served in several stages.
The main criticisms are logistical rather than culinary. Reservations are notoriously difficult to secure, with many diners reporting waits of 12 to 24 months. The entrance is discreet and requires finding an intercom by a parking lot, and the room can become quite warm from the open fire. A small number of recent visitors noted minor inconsistencies in seasoning or cooking, and some found the drink prices high.
Dinner is an omakase menu, with recent reviewers reporting prices around ¥23,000–¥24,000. The typical total spend per person, including drinks, is often between ¥28,000 and ¥30,000. For context, specific drinks have been quoted at ¥1,760 for a COEDO beer and ¥2,000 for bottled water. Despite the high cost and long wait, the vast majority of diners feel the unique technique, high-quality ingredients, and memorable finale offer excellent value for a special occasion.
- Getting There: The restaurant is a 2-minute walk from Exit 10 of Akasaka-mitsuke Station. The entrance is discreetly located on the side of the No.R Akasaka Mitsuke building, accessible via an intercom.
- Reservations: Reservations are mandatory and can only be made through the OMAKASE website. Expect extremely long waiting lists.
- Seating: Seating is at a 12-seat counter only. There are no private rooms.
- Payments: Credit cards and some QR code payments (d Barai) are accepted. Electronic money and cash are not accepted.
- Dress & Comfort: There is no formal dress code, but the room can be warm due to the open fire; dress accordingly.
- Smoking: The entire restaurant is non-smoking.
- Parking: No parking is available.