I heard rumors about "Kasahara," one of the top 100 yakitori restaurants in the 2026 Tabelog GOLD list. This time, I was able to visit thanks to a friend's recommendation.Photography was not allowed, so I only captured the exterior of the restaurant.After ringing the intercom and passing through the gate, I felt like I had escaped from the hustle and bustle of the city to a different atmosphere.The interior had a calm ambiance with a counter-only setup.At the grill, the chef was ready for a serious showdown, creating a peculiar sense of tension.I started with a drink order, but it seemed the staff was a bit slow, prompting the chef to call out, "Are you still taking drink orders? What are you doing!"This made me feel nervous as well! Well, this is what a serious competition feels like.You could really sense the chef's dedication to serving 100% perfect yakitori at the perfect timing.We began with two small dishes, followed by an impressive parade of yakitori. The portion sizes, temperature, juiciness from the chicken fat, and grilling were all absolutely perfect!Among them, the "chicken skin" was outstanding. I was truly impressed.I have high standards when it comes to chicken skin. Very high.Twenty years ago, there was a small yakitori shop near my house, run by a single chef, that served the most exquisite chicken skin.This was just like that—perfect. Crispy yet concentrated in flavor!I believe they skewer the chicken skin and slowly render the fat over low heat for about a week to achieve this dish. It must take an incredible amount of time to prepare such chicken skin.Just eating this one skewer is worth it, and the portion is generous.I chose a California white wine to savor this supreme moment!For the finale, I opted for a oyakodon (chicken and egg rice bowl) and ramen. I think the oyakodon could have been a bit sweeter.I made a reservation for my next visit and left feeling very satisfied. It was a great meal.I look forward to visiting "Kasahara" again, even more enhanced next time!