The night's darkness quietly enveloped the city,
As the lights of Susuki gently flicker.
Tonight, a faint fragrance of burning firewood rises from the back alley of Susuki.
It's a fragrance that evokes the primitive memories deep within the human heart.
There lies a restaurant run by a young female chef, 【MAKIBI YUI】.
A place where fire is used to transform aroma and time into delicious cuisine.
Under the flames, fire and ingredients exchange stories, as the poetry of burning wood begins.
From the memory of the delicious aroma of the firewood last time,
I really wanted to visit again, but...
Join my fellow reviewer for another Sash drink.
The beginning of this experience starts with a glass of white wine.
Marke Bianco Galli 2023 (Boccaccio di Gabbia).
An Italian wine made in the Marche region,
That golden hue, tinged with light colors, swayes fantastically within the glass.
Aroma of white peaches and green apples, with a subtle acidity that is very pleasant.
It was a drink that was perfect for kicking off the meal, set against the backdrop of burning wood.
Glamorous yet natural.
Every time I tilted the glass, I felt that the time of tonight was quietly unfolding.
The first dish is fried chicken wings and asparagus.
The surface layer is fragrant, and the meat is moist.
Carefully fried hand bones carried a subtle aroma of firewood.
The lush green of asparagus depicts a summer scene within the dish.
Next is, Misuta Kazuchi – prepared in the style of mochi.
The delicate elasticity of the shrimp, combined with the richness of the smoked cheese.
There, the sweetness of tempura overlaps with the wine, creating a perfect combination.
Being served wrapped in fragrant mochi, it was a delightful experience.
A playfulness and depth were perfectly intertwined in this place.
The main fish dish is a grilled dish made from koshin bonito meat, sourced from Kisimaura.
The meat, grilled with firewood from Yushi,
On the surface, it has a beautiful burn mark; inside, it is moist and red in color.
The perfect balance between fire and fish creates a taste that is truly exquisite.
After swimming through spring, the bonito fish quietly prepares itself for further transformation.
The outline of the charred ingredients highlighted the natural charm of the raw ingredients, making it a truly unique and wonderful dish, a once-in-a-lifetime experience.
And, grilled scallops from Nōfu.
The sweetness of the shellfish enhances the overall taste.
The aroma of grilled food and the scent of the sea blend harmoniously in your mouth.
Awakening under the quiet fire, the scallop...
It was simply the blessing of the northern sea itself.
Vegetarian dishes were also impressive.
This dish features watercress from Nagano and zucchini from Ebi.
The zucchini was coated with anchovy.
Additionally, Parmesan cheese is served on top of the dish.
Bitterness and saltiness, richness and aroma. An exquisite grilling technique.
Aromas de manjar e azulidade se fundem em uma única experiência,
This dish also teaches us that vegetables can become the main attraction.
The way that locally grown vegetables undergo a complex transformation through cooking is truly fascinating.
It was as if it were an extremely skillful and beautiful poem.
Meat dishes, a painting of a summer dinner scene
It was a luxurious arrangement that could truly be called a "feast of fire."
Ezo Shika (Keitai), Black-haired Wagyu Miseji, Top-quality Tandoori Chicken, Wagyu Beef Flank.
Each type of meat is cooked in a way that suits it best.
The sweetness of fat, the flavor of red meat, and a sense of wildness.
A masterpiece of craftsmanship, wrapped in the aroma of burning wood – absolutely delicious.
Everything was in harmony, yet it also displayed a distinct individual charm.
Provided ingredients: ground mustard, Nanban miso, yuzu pepper, mountain wakame oil.
Each of these items expands the world of flavors.
The warmth of the wood seemed to quietly bring out the voice of the meat.
During the meal, I drank a salted pineapple sauerkraut.
The sweetness and saltiness coexist harmoniously.
Along with the freshness of the fruit, it effortlessly washed away the lingering aftertaste of the roasted flavor.
Accompanied by the air filled with the scent of firewood,
It felt like I was standing on the shore of a summer beach.
This Japanese sake is "Betsukidoki Junmisen" from Abe Yui, undergoing a process of fire treatment.
A gentle sour taste and a rich, plump flavor that leave a lasting impression.
There was a sense of something akin to "new policy" in that tone.
It matches perfectly with the cuisine; it gently outlines the contours of the food.
It was a type of alcohol that gently illuminated the depth of flavor, as if it were lying close to one while quietly accompanying them.
And, the final "休" is...
This dish is cooked in a earthen pot with firewood, using military chicken as the main ingredient.
The savory flavor of the military chicken, prepared in a sobo-ro-like texture, permeated the rice.
The moment I opened the earthen pot, the steam rising with the aroma of firewood filled the air.
It seemed to encompass everything about this night.
Each grain contains fire and time.
It has a flavor that is reminiscent of a scene that lingers in memory.
“Want to take home” or “Would like to experience again”
It was a truly special bowl, something that could be felt from the heart.
【MAKIBI YUI】の料理は、
It's not just about filling the stomach;
It is a "poem of fire" that speaks to the five senses and memories.
Starting with wine, wrapped in the aroma of firewood...
Each dish takes you a little step at a time, leading you to a different world.
I believe "shinobou" is not just a cooking method.
It is a technique that carries the scent of time.
A masterpiece created by the soul of a young chef and the ingredients themselves.
That is,
The soul of those who eat it, quietly and surely, is illuminated.
All of this night was,
Surely, no matter how many years pass, in my heart…
It will rise up like smoke, gently and faintly.
Also, encountering that aroma of burning wood...
I believe that, once again, their feet will be directed towards that back alley.
Restaurant Information
〒064-0806 Sapporo, Hokkaido Kōshū-ku Minami 6-chō Nishi 3-chōme 6-2
タカラ6・3 1F
マキビ ユイ
Access: It is 4 minutes' walk from Exit No. 3 of Susuki Station on the Kita-Uchibo Line subway.
Just 3 minutes’ walk from Exit No. 7 of Toyofuji Susuki-no Station on the East Toyofuji Line of the subway.
It's really great from the ice! The firewood high-blow and zoccon were also excellent♪
This year's top-quality high-quality meat, marinated with firewood from Yushi.
A young female chef in her 20s who operates a restaurant with a wood-fire cooking style in the alleys of Susuki.
We have entered the first restaurant featuring firewood dishes using firewood from Yui City, MAKIBI YUI.
March 28, 2025 – Newly opened.
Continuously, there were never any gaps in the line of customers.
【マキビユイ】はすでに人気のレストランとなっていました。
Grateful for the encounter ☆ Gratitude for all the meals we had ✨
I, along with three other people, including my fellow reviewer.
First, let's toast with firewood-highball! ♪
It has been carefully adjusted to perfection.
The flavor of the wood is also well-balanced, without being overdone in the marinating process.
Green Asparagus, pesticide-free from Akihuru
The skin is crispy, and the tulips are juicy.
Eight inches
2-year-aged Meekin Pot Salad
Softly Cooked Octopus
Kazichi
Roast Beef
Dashi Maki Egg with Radish Sauce and Shallot
A delicious eight-course meal that pairs perfectly with alcohol – definitely worth the effort! ♪
3Lでインパクト大な新ひだか産のグリーンアスパラ
It has a sweet and high sugar content; it feels rich, smooth, and delicious.
Not salty or spicy; a mild, delicious dish seasoned with light snow salt.
This asparagus was truly delicious, offering a truly memorable taste.
Handmade Beef Tan Yaki
South Barbarian Miso Pickles Accompaniment
Featuring beef teriyaki, this unique and flavorful grilled dish offers a new taste experience!
This dish of Nanban miso pickles and roasted vegetables is a perfect combination.
Fire-Baked Three Varieties
Lam Chop × Firewood
Shamrock × Firewood
Ezo deer meat × firewood
A different flavor of firewood, distinct from the aroma of charcoal fire, wafts through the air!!
Amazing! It's not just the taste and texture that impressed me—the unique flavor of this wood really took my breath away.
The deliciousness of this unforgettable dish, attributed to the excellent flavor of the burning wood, is truly appreciated.
Sakura Ebi no Togō Yakiniku
The rice is a blend of Nanatsuboshi and Yumepirika.
It was rice cooked in a earthen pot, where the rich flavor of cherry shrimp from the Shinano Bay was brought to life.
Grilled Basque Cheese Cake
Bekkai Town's Milk Ice
足寄町のなんちゃら← Forget it
The combination of light snow salt is really amazing.
The delicious flavor of the fire is slowly permeating, creating a sweet moment.
Bask cheesecake has a creamy texture that melts in the mouth, and it's truly delicious.
The occasional appearance of the light snow salt was quite effective.
I was completely obsessed with the Shiny Hi-Ball, kept drinking it non-stop, maybe I drank too much, lol.
Restaurant Information
〒064-0806 Sapporo, Hokkaido Kōshū-ku Minami 6-chō Nishi 3-chōme 6-2
タカラ6・3 1F
マキビ ユイ
Access: It is 4 minutes' walk from Exit No. 3 of Susuki Station on the Kita-Nami Line subway.
3 minutes' walk from Exit No. 7 of Toyofuji Susuki-no Station on the East Toyofuji Line of the subway
