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A popular restaurant known for its charcoal-grilled yakitori is making a comeback in Akasaka. Experience their refined grilling techniques!

"Makitori Shinkobe," known for its innovative charcoal-grilled chicken, quickly became a reservation-only hotspot. This popular restaurant has relocated from Azabu-Juban and restarted in Akasaka in No...vember 2023. The spacious interior now features two charcoal grills, enhancing the quality of the grilling, according to Chef Toyoki Hikida. They continue to use the same highland Hinai chicken, Kosaka chicken, and Choshu chicken, selecting different parts for various dishes. The course menu remains largely unchanged, and their signature "Makidori Soboro Rice" is still available. Enjoy the upgraded aroma and juiciness!

Specialities

Chef

Yoshiki Furukawa - From Western Cuisine to Yakitori. Yakitori is His True Calling.

Food

"The shop's signature item is thigh meat from Takayama Hinai chicken, infused with the aroma of firewood."

Food

"Famous 'Charcoal-Grilled Chicken Soboro Rice' That Many Regular Customers Visit for"

Photos

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Review？

リピート太郎Tokyo

Review 866 postsFollowers 6,407 people

"Maki Tori Shin Kobe" Repeat Taro's ...

"Yakitori grilled over wood" is the highlight here. The signature "momo" (chicken thigh) i...View details

Visited on March, 2026

1 time
ろでーぬTokyo

Review 1,268 postsFollowers 1,525 people

A Fresh Start (*´∀`)

On this day, I visited the newly restructured Maki Tori Shin Kobe! Last time, I experience...View details

Visited on March, 2026

11 times
まーちゃちゃさんTokyo

Review 618 postsFollowers 3,720 people

A Yakitori Restaurant with a 2-Year ...

Located just a 2-minute walk from Akasaka Mitsuke Station, Maki Tori Shin Kobe is a renown...View details

Visited on March, 2026

2 times

View more reviews （655）

Restaurant information

Details

Restaurant name	Maki Tori Shin Kobe
Awards & Recognitions	The Tabelog Award 2026 Silver winner The Tabelog Award 2026 Silver winner The Tabelog Award 2025 Silver winner The Tabelog Award 2025 Silver winner Selected for Tabelog yakitori EAST "Tabelog 100" 2025 Selected for Tabelog yakitori EAST "Tabelog 100" 2025 Selected for Tabelog Yakitori EAST "Tabelog 100" 2024 Selected for Tabelog Yakitori EAST "Tabelog 100" 2024 受賞・選出歴閉じる The Tabelog Award 受賞歴 2026年Silver受賞店 The Tabelog Award 2026 Silver 受賞店 2025年Silver受賞店 The Tabelog Award 2025 Silver 受賞店百名店選出歴焼き鳥百名店 2025 選出店食べログ焼き鳥 EAST 百名店 2025 選出店焼き鳥百名店 2024 選出店食べログ焼き鳥 EAST 百名店 2024 選出店
Categories	Yakitori (Grilled chicken skewers), Chicken dishes
Phone number (for reservation and inquiry)
Reservation availability	Reservation only Reservations can only be made through the OMAKASE website
Address	東京都港区赤坂3-9-2 No.R赤坂見附 1F Show larger mapFind nearby restaurants
Transportation	2 minutes walk from Exit 10 of Akasaka-mitsuke Station on the Tokyo Metro 9 minutes walk from Tokyo Metro Akasaka Station Exit 1 113 meters from Akasaka Mitsuke.
Business hours	Closed on Not fixed Hours and closed days may change, so please check with the restaurant before visiting.
Average price	JPY 20,000 - JPY 29,999
Average price（Based on reviews）	JPY 20,000 - JPY 29,999JPY 20,000 - JPY 29,999 View spending breakdown
Payment methods	Credit card accepted Electronic money not accepted QR code payments accepted (d Barai)

Seats/facilities

Number of seats	12 seats （ counter only）
Private rooms	Unavailable
Private use	Unavailable
Non-smoking/smoking	Non smoking
Parking	Unavailable

Feature - Related information

Occasion
Website	http://makitori-shinkobe.com/
The opening day	2023.11.11

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Rankings in nearby areas

ChefYoshiki Furukawa - From Western Cuisine to Yakitori. Yakitori is His True Calling.

Born in 1994 and hailing from Osaka, I started working right after high school. However, my passion for cooking led me to leave my job and enroll in Tsuji Culinary Institute. I honed my skills at a restaurant in Kitashinchi, Osaka, before moving to Shikitori Shin-Kobe. As of November 2023, I have relocated to Akasaka Mitsuke.

Food "The shop's signature item is thigh meat from Takayama Hinai chicken, infused with the aroma of firewood."

The thigh meat of the Takahara Hinai chicken, which appears at the beginning of the course, is a signature dish of the restaurant. After aging for about a week to ten days, the umami of the chicken is further enhanced by the aroma of the wood, resulting in an exceptional flavor. The skin is grilled for about 10 to 15 minutes. By slowly roasting it, the dish achieves a crispy and fragrant finish. Compared to the days in Azabu-Juban, the skewers are said to be grilled a bit more thoroughly now, creating a delightful contrast between the light texture of the skin and the juiciness of the meat.

Food "Famous 'Charcoal-Grilled Chicken Soboro Rice' That Many Regular Customers Visit for"

The scene of chicken ground meat being roasted over an open flame in a large sieve is a spectacular sight. The soboro rice, which mixes this freshly cooked chicken soboro with steaming white rice, is truly a unique delicacy of this establishment. According to Chef Hikita, "Using oil allows the aroma of the firewood to infuse more easily, so I tend to add a bit more skin and chicken fat." The rice used is "Akita Komachi," which has a light flavor and less stickiness. The rice is cooked in a specially made earthenware pot that holds 7 go, but only 5.5 go is used, making it quite dynamic. After the second serving, you can also enjoy changing the flavors.

Maki Tori Shin Kobe - Akasaka Mitsuke(Yakitori (Grilled chicken skewers))