i. Biography
Coming Up
Toyoki Hikida’s current work at Makitori Shinkobe is built around wood-fired yakitori omakase, a format that depends on timing more than spectacle. In an Executive Chef role, the work is about control of heat, sequencing, and pace, with charcoal grilling carrying the flavor and the counter setting carrying the rhythm. The guest sits close enough to watch the meal assemble cut by cut, so the craft reads in real time.
Where They Are Now
At Makitori Shinkobe in Tokyo, Japan, Hikida works in a counter format where charcoal grilling, pacing, and restraint shape the service as much as the ingredients do. Wood fire is not treated as garnish here; it is the main tool, setting the temperature of the room and the tempo of the meal. The omakase structure gives each piece its own moment, and the close seating turns the grilling itself into part of the dining experience. Within that frame, the technique stays direct: live fire, measured service, and attention to texture.
Career - Executive Chef — Makitori Shinkobe, Akasaka, Tokyo, Japan
Signature
Toyoki Hikida’s signature dishes are Woodfired Soboro Rice and Woodfired Toast with Chicken Breast Pate. Both reflect the same disciplined approach that defines his yakitori: wood fire used with control, and presentation kept clear rather than crowded. The result is food shaped by heat and restraint, with the grill’s character remaining visible in the finished plate.
FAQ What is Toyoki Hikida's current role? As of 2026, Toyoki Hikida is Executive Chef. What is Toyoki Hikida known for? Wood-fired yakitori omakase.
