Kagurazaka "Kasahara"This time, I visited a hidden gem of a yakitori restaurant in Kagurazaka.The owner, Yuujin Kasahara, opened "Yakitori Kasahara" in Sannomiya, Kobe in 2016, and expanded to Tokyo's Kagurazaka in 2021. Since then, it has become renowned as the No.1 yakitori restaurant, making reservations extremely difficult.To avoid any preconceived notions, photography is prohibited inside the restaurant, and guests are advised to limit smartphone usage.Since relocating to Kagurazaka, the restaurant has received the following accolades:Tabelog Gold 2024/2025/2026Top 100 Yakitori Restaurants 2022/2023/2024/2025Before expanding to Tokyo, during its time in Sannomiya, it was already recognized with Bronze and Silver awards and was listed among the top restaurants since 2019.I miraculously secured a reservation through an Omakase cancellation slot. The cancellation notifications typically start at 14:30, three hours before the 17:30 time slot, making it quite challenging to adjust plans and visit.Yakitori Omakase: JPY 25,000 (tax and service included)**Non-Chicken Skewers** **Chicken Skewers**- Chicken breast sashimi- Chicken liver sashimi with ginger soy sauce- Thigh meat tataki with sudachi and sesame oil, yuzu pepper- Skewer palate cleanser - Grated daikon with dashi soy sauce and sudachi - Pickled cucumber- Meatballs- Wing with yuzu pepper- Chicken thigh- Quail eggs- Chicken liver- Fig salad- Bonjiri (tail)- Turnip- Chicken tender with wasabi- Chicken wing- Corn with butter soy sauce- Chicken neck- Sorires (additional request)- Seseri (additional request)- Back liver (additional request)**Meal Options**- Oyakodon (Chicken and Egg Rice Bowl) ★ Order- Or Chicken Ramen- Or Yakitori Rice Bowl- Or Grilled Rice Balls11 skewers / 3 additional skewers / palate cleanser / 4 appetizers / meal**Beverages (separate bill)**- Premium Malts- Kuro-ryu (Black Dragon)- Mimuro-sugiThe chicken is sourced from the carefully selected Takasaka jidori, and the initial two sashimi dishes offer a melt-in-your-mouth texture and an unprecedented chewiness that makes you worry about what’s to come next, it’s that delicious.I was surprised to find such delicious grated daikon as a palate cleanser, something I hadn’t experienced outside of Torishiki.The chicken skewers, grilled over special Kishu Binchotan charcoal, are packed with juices and have a wonderfully firm texture that you can truly savor.Just one bite makes it instantly clear that these skewers stand apart from others.The non-chicken ingredients, such as the French-style eggs, turnips, and corn skewers with butter soy sauce, were all exceptional.The balance of sweetness, saltiness, and umami was remarkably high.At the end, the Oyakodon I chose felt a bit bland, but perhaps that’s the intended balance for a closing dish.I would love to come back.It was a great meal.---Visit: August 2026Visit Rating: 4.54Number of Reviews at Visit: 524Number of Bookmarks at Visit: 42,832---