Kasahara Tokyo

I visited "Yakitori Kasahara" in Kagurazaka. This restaurant specializes in yakitori but also offers dishes infused with French influences. The yakitori was excellent, and I was particularly impressed by the tsukune (chicken meatballs) and pigeon. The wine pairings complemented the dishes beautifully, making it an interesting spot for those who want to enjoy yakitori and wine at a leisurely pace. The atmosphere is calm, and I would love to try different dishes on my next visit.Photos are not allowed! Less

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--- Less

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. Less

I have visited many renowned yakitori restaurants, but this one is undoubtedly the pinnacle in my experience.Photography is prohibited inside the restaurant. This strict policy reflects the establishment's commitment to valuing "time spent enjoying the cuisine" above all else. Each skewer is meticulously grilled right in front of you, showcasing exceptional precision in cooking, aroma, texture, and lingering flavor. Each piece is a testament to the craftsmanship and philosophy of the chef, bringing out the ingredients' natural flavors to their fullest.The skill in cooking is truly outstanding, and I was amazed at how much the same dish, yakitori, can vary in expression. The overall structure and pacing of the course were remarkable, with no compromises felt even until the last skewer.This restaurant operates on a reservation-only basis, with a waiting period of about a year, making it extremely difficult to book. However, the experience is more than worth it. It has received high ratings on Tabelog and has been recognized with the Tabelog Award Gold and selected as one of the top 100 yakitori restaurants, which is completely understandable given the quality. If you love yakitori, this is one of Japan's must-visit establishments. Less

KasaharaWhen it comes to yakitori, my go-to in Kansai has always been "Torisho Ishii," but I can't deny my curiosity about "Kasahara" in Tokyo... (･･;)Thanks to a wonderful food friend’s invitation, I finally had the chance to visit "Kasahara" for the first time! I am truly grateful. m(_ _)mOn the day of my visit, I enjoyed curry at Nishinoyokozuna before taking the Shinkansen. I arrived with plenty of time to spare and greeted my food friend at a nearby convenience store. I had been to this area twice before, but both times I was on the first floor! This time, I was excited to go through the beautiful garden to the much-anticipated second floor of "Kasahara." The interior features a stunning single slab counter with an island-style grill, covered with glass so that guests can’t see the cooking process. It seems there might be a smoke extraction system in place, but even so, I was able to enjoy the wonderful aroma amidst some smoke.Of course, the chicken is Takasaka chicken, and I truly felt that the very best cuts were being served. I had never encountered such large and juicy shishito peppers before! That night, I was incredibly fortunate to be in the presence of a major figure in the food industry, which likely elevated the quality even further.Chef Kasahara’s grilling technique is not just about rotating and moving the skewers; it seems he meticulously adjusts the position of the binchotan charcoal multiple times, fanning the flames to achieve the perfect heat for each skewer. His grilling skills are exceptional! Additionally, using metal skewers instead of bamboo seems to be a calculated choice for optimal cooking. The overall finish of the yakitori is truly remarkable! Some skewers were crafted to envelop the meat in smoke beautifully. However, I felt that a few skewers could have benefited from a bit more cooking.As photography was not allowed, I won’t comment on each skewer, but I thought the thigh meat sashimi, thigh tataki, kashiwa, shishito, back liver, corn, and liver were all outstanding! ⭐︎ Henriot Brut Eme ◉ Takasaka Chicken Breast Sashimi with Colatura ◉ Takasaka Chicken White Liver with Ginger Soy Sauce ◉ Takasaka Chicken Thigh Tataki with Sudachi and Onion Soy Sauce ◎ Takasaka Chicken Meatballs ⭐︎ Highball ◉ Cucumber ◉ Grated Daikon ◎ Takasaka Chicken Furisode with Yuzu Pepper ◎ Takasaka Chicken Kashiwa (Thigh) ◎ Quail Egg ◎ Takasaka Chicken Negomi (Breast) ◎ Shishito ⭐︎ Highball ◎ Takasaka Chicken Back Liver ◎ Takasaka Chicken Skin ◎ Takasaka Chicken Sasami with Wasabi ◎ Grilled Corn on a Skewer ◎ Takasaka Chicken Chicken Wings Next, I ordered additional skewers: ◎ Takasaka Chicken Seseri ◎ Takasaka Chicken Heart ◎ Takasaka Chicken Gizzard ◎ Takasaka Chicken Belly ◎ Takasaka Chicken Hatsu-moto ◎ Takasaka Chicken Inner Thigh ◎ Takasaka Chicken Liver ◎ Takasaka Chicken Soriresu From the rice bowls, ramen, grilled rice ball soup, and yakitori rice bowl, I chose the following two: ◉ Takasaka Chicken Yakitori Rice Bowl ◉ Takasaka Chicken Ramen Wow, it was delicious! I am deeply grateful to the organizer! ♡ That place! That setting! That Takasaka chicken! And that grilling technique along with the service! It truly deserves to be called top-notch and is worthy of Tabelog GOLD. It was a great meal. m(_ _)m I was so happy! ♫ I sincerely thank my food friend! Less

Once again, everything was incredibly delicious! The flavors of the Furisode, Kashiwa, Negomi, and Sorires were outstanding, and the sekin, heart, and sunagimo were also top-notch! The shishito peppers and grilled corn were delightful as well. My companions, who were visiting for the first time, were thrilled with the experience (^ ^) I’m looking forward to my next visit!◇ Chicken Breast ◇ Liver Sashimi ◇ Tataki ◆ Meatballs ◆ Furisode ◆ Kashiwa ◆ Quail Egg ◆ Negomi ◆ Shishito ◆ Sekin ◆ Skin ◆ Sasami ◆ Grilled Corn ◆ Chicken Wings ◆ Sunagimo ◆ Heart ◆ Seseri ◆ Outside Skirt ◆ Aorta ◆ Inner Thigh ◆ Liver ◆ Sorires ◆ Yakitori Rice Bowl Less

Every time I visit, I am truly impressed. Everything is free of any off-flavors and is filled with refined deliciousness.For example, the meatballs (what people commonly refer to as tsukune) are recommended to be eaten in one bite if possible. They are perfectly sized for that, hot but just at the right temperature, and once in my mouth, the juiciness bursts forth, exploding with flavor.The yakitori here is simply outstanding, with clear oil and a rich umami flavor that pairs perfectly with Burgundy white wine. I believe it’s one of the best dishes to enjoy with white wine. I order wines ranging from JPY 20,000 to around JPY 100,000 depending on my mood (the restaurant has many even more expensive options), but even with the wine included, I find it to be much more reasonable compared to the high-priced Japanese restaurants that are becoming more common these days. Less

KasaharaInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for checking this out. I would appreciate your likes, follows, and saving the restaurant.I revisited "Kasahara," a recipient of the Tabelog Award 2026 Gold and recognized as one of the top 100 restaurants.It holds the number one spot in the Tabelog yakitori rankings, leaving other establishments far behind. Simply put, it’s delicious. I look forward to each visit, and even writing this makes me crave it, as the memories are so vivid (laughs).Here’s what I had that day, along with some thoughts:"Tofu and Edamame" Cold tofu topped with a cold edamame paste. It was a very hot day, so it was refreshing and delicious."Chicken Breast Sashimi with Green Onion" So delicious that I could eat it endlessly (laughs)."Liver Sashimi with Ginger Soy Sauce" So plump and incredibly tasty. I could eat this as much as I want (laughs)."Negimi" Crispy on the outside, juicy on the inside, with sweet green onions—absolutely exquisite."Oni Oroshi" "Pickled Cucumbers" "Kashiwa" Moist and juicy chicken."Furisode" Crispy skin with juicy meat inside. Irresistible."Corn" Each kernel is skewered individually, probably around a dozen."Meatballs" Perfectly cooked with a melt-in-your-mouth rare texture. So delicious."Kimo" Plump and reminiscent of foie gras."Kamo Eggplant" "Kawa" The crunchiness is irresistible—like a crispy skin snack!"Quail Egg" The inside is creamy."Chicken Tender with Wasabi" A combination of rare chicken tender and wasabi."Chicken Wings" "Ramen" The rich broth is the source of its deliciousness.Additional:"Sunagimo" Plump and crunchy."Harami" Plump and juicy."Seseri" "Se-gimo" Exceptional in both texture and flavor."Hatsumoto" Plump and tender.I had a wonderful time and would love to visit again. It was a great meal! Less

I visited my favorite yakitori restaurant, **Kasahara**.In a quiet residential area of Kagurazaka, there lies a hidden door known only to a few. Once the door opens, you’ll find the Japanese restaurant Kimoto on the first floor, which is also quite difficult to reserve.The atmosphere inside is neither too quiet nor too noisy, creating a harmonious vibe. The only option for the course is omakase, but you can order additional grilled items. The two types of sashimi served at the beginning were excellent, and the tataki that followed was truly remarkable. The skewers that came afterward did not disappoint either. The slight change in the order of serving might have been due to adjustments in the grilling process. While the skin doesn’t dissolve in your mouth, the burst of umami that follows is simply indescribable. The quail eggs, both the white and yolk, were rich in flavor and had a wonderful texture. To finish, I had the oyakodon and grilled rice ball chazuke, and the oyakodon is a must-try. Next time, I’d like to try the ramen as well.I’m already looking forward to my next visit. It was a great meal! Less

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! Less

The deliciousness here completely changed my perception of yakitori. Starting with the chicken sashimi, moving on to the main skewers, and finishing with the oyakodon, everything exceeded the typical level of "yakitori." The "momo" I tried, in particular, had a crispy, fragrant skin, and the meat was tender and juicy—absolutely exquisite. I was also amazed by the "sasami," which was incredibly moist and tender, with no dryness at all, making it hard to believe it was chicken breast.I am truly satisfied. I look forward to visiting again! Less

Located in a quiet corner of Kagurazaka, this yakitori restaurant features only counter seating. Upon entering, you can feel a pleasant tension in the air, but once seated, your attention naturally shifts to the grill right in front of you, creating an atmosphere perfect for savoring the yakitori.Here, they use Takasaka chicken from Kyotanba, adjusting the cooking method for each part of the bird. The skewers have a delightful charcoal aroma on the surface while retaining moisture in the center, allowing the rich flavor of the chicken to unfold with each bite. Instead of leaving a strong impression with heavy seasoning, the dish highlights the differences in meat quality, fat, and texture, making it a truly enjoyable experience. Each skewer is uniquely grilled, making you want to focus on one at a time. The delightful transition from the initial bite's firmness to the tender melt-in-your-mouth texture showcases the high quality of the chicken.The work visible across the counter is efficient, and the time spent waiting for the skewers to cook adds to the enjoyment. The service strikes a perfect balance, providing concise explanations without intruding on your dining experience. With restrictions on photography inside the restaurant, it allows for a more immersive focus on the meal, which is a unique aspect of this place.While the price range and difficulty of making reservations are not casual, the overall quality makes it a place I would love to visit again. This is a must-visit spot for yakitori lovers, representing the best of Kagurazaka. Although it is on the higher end of the price spectrum, the quality of the ingredients, cooking techniques, and ambiance made for a satisfying evening. Less

This well-known yakitori restaurant is notoriously difficult to book, but I finally managed to get a reservation a year later.Photos inside the restaurant are not allowed.Taste - 4.5The yakitori is made with Kousaka chicken, and the appetizers are elegantly presented. The meticulous preparation and perfect cooking of the yakitori allowed me to enjoy delicious dishes.Service - 4.3Even though it was my first visit, the staff was friendly and engaging, sharing jokes during the service. After hours, I had the pleasure of enjoying champagne and wine with the head chef and the owner.Atmosphere - 4.6The approach from the entrance gives the impression of arriving at a ryokan (traditional inn). The interior is high-end, exuding the elegance of a top-tier yakitori restaurant in Japan.Cost Performance - 4.2I ordered a lot of drinks, including champagne and wine, which added up, but it created a memorable experience.Drinks - 4.5The regular alcohol menu is extensive, but the head chef and owner’s love for wine is evident in their impressive selection. Less

The renowned restaurant "Kasahara" in Kagurazaka.Due to restrictions on photography, I can only share the entrance.This place is one of the best in the country (ranked No.1 in Tabelog's yakitori category), and the chicken sashimi and liver here offer an otherworldly quality that you won't find anywhere else.The cooking technique applied to each part of the chicken is truly an art form.The texture, rare doneness, juiciness, and the crispy, fragrant skin are all perfectly calculated.The atmosphere inside has become more serene than before, enhancing the overall comfort.Although it's difficult to get a reservation, I had another memorable experience this time.It was a great meal. Less

Kasahara, ranked number one in the country for yakitori.The atmosphere inside is filled with a sense of tension and elegance.Here’s what I had:☀︎ Chicken Breast Sashimi ☀︎ Liver Sashimi ☀︎ Negi Momo (Chicken Thigh with Green Onion) ☀︎ Kashiwa (Chicken) ☀︎ Furikake (Chicken Wing) ☀︎ Quail ☀︎ Meatball ☀︎ Duck with Eggplant ☀︎ Chicken Tender ☀︎ Bonjiri (Chicken Tail) ☀︎ Liver ☀︎ Seseri (Chicken Neck) ☀︎ Chicken Wing ☀︎ Grilled Rice Ball with Chazuke Everything was delicious. The liver sashimi had a melt-in-your-mouth quality with a confit-like coating, and the grilling on the skewers was perfectly crispy, unlike anything else. The portions were generous, making it difficult for women to finish some items in one bite.Photos were not allowed, and I felt quite tense due to the unique atmosphere.It’s an extremely hard-to-book restaurant, so I’m grateful to the person who brought me here.However, I would prefer to dine in a more relaxed setting next time. Less

I finally fulfilled my long-awaited wish to visit! Photos are not allowed.We started with two appetizers, enjoyed about ten skewers, and finished with two types of dishes (one standard), which left us perfectly satisfied.Everything was truly impressive! The quality is on a different level compared to others. The meat was tender, the skin was crispy, and the cooking was flawless.I didn't make a reservation for my next visit. The organizer had booked a year in advance. There were no spots available for my companions. The chef personally handles the reservations, but if he includes companions, the original slots would quickly fill up, leaving no room for the main guests. The chef apologized for this.But that's okay. Just being able to come here once was enough to leave me deeply moved. I haven't felt this way about food in a long time! ❤️ Less