Makidori Shinkobe (薪鳥新神戸)

After relocating from Azabu-Juban, Makidori Shinkobe reopened in Akasaka in November 2023 and quickly climbed to a Tabelog Award 2026 Silver and a spot on the 2025 Hyakumeiten yakitori list. Chef Yoshiki Furukawa, who trained at the Tsuji Culinary Institute after an earlier career change, ages his signature thigh cuts of Takayama Hinai chicken for seven to ten days before grilling them slowly over charcoal for up to fifteen minutes. The restaurant is best known for a tableside charcoal-grilled chicken soboro rice finale, served at a reservation-only, twelve-seat, non-smoking counter.