I was invited by an acquaintance to visit Kasahara.Having been to Shin-Kobe just a week ago, I was looking forward to comparing the two.- Chicken breast sashimi: Excellent- White liver sashimi: Excellent- Tataki: Excellent- Meatballs- Grated daikon- Pickled cucumber- Furikake: Good- Soft chicken: Excellent, tender and juicy- Liver: Excellent- Skin: Excellent, perfectly cooked- Chicken wings: Good- Quail eggs: Excellent (rich and large)- Grilled corn: Good- Chicken tender: Good- Green onion: Good- Yakitori rice bowlFor seconds:- Segimo: Excellent, perfectly cooked- Gizzard: Excellent, large and plump- Soleless: Good- Ramen (notable for the aonori)- Oyakodon: Excellent (soft and creamy)- Onigiri chazukeComparing with Shin-Kobe,I felt that the competition was decided when I had the chicken breast sashimi, white liver sashimi, and tataki. The portion of liver was generous and impressive.It wouldn’t be an exaggeration to say that I came to this place for the Takasaka chicken.Additionally,While the tataki at Shin-Kobe had a sauce that overshadowed the chicken's flavor, Kasahara focused on the true taste of Takasaka chicken, which was very delicious. The chicken oil soy sauce was excellent.As for the skewers,the cooking method was different from Shin-Kobe, with a rare and exquisite level of doneness. It was cooked a bit stronger than at Taniguchi in Osaka.I enjoyed the cooking level at Kasahara, but personally, I prefer the doneness at Taniguchi.I believe Takasaka chicken is suited for raw consumption, so if it needs to be cooked, other types of chicken might be better.Especially the skin was cooked to perfection, making it the best skewer of the day. The excess fat was beautifully rendered, concentrating the flavor and making it crispy. It was very delicious.What surprised me a bit was that,Honestly, while I confirmed the flavor of Takasaka chicken multiple times, Shin-Kobe's flavor was clearly stronger.I’m not sure if it’s because Shin-Kobe mentioned resting the chicken or due to individual differences. Timing might also play a role.As for the downsides (-0.3),the atmosphere was definitely better at Shin-Kobe. (laughs)I had heard good things about this place before visiting, but in my case,I felt that my compatibility with the owner wasn’t great.If asked whether I wanted to reserve a spot, I would say no.However,it’s a rare place that likely uses premium Takasaka chicken, and it’s a fact that I enjoyed my meal very much. If invited again, I would love to revisit this wonderful restaurant.