Kasahara
(かさ原)- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Yuujin Kasahara - A spirited craftsman from Kobe
Food
The pride of a specialty store can be felt in the attitude of focusing solely on chicken.
Others
A hideaway for Yakitori (grilled chicken skewers) lovers, located in a residential area away from the hustle and bustle
Set menu
Review
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Review 489casesFollower 1,239PeoplePick-up reviews
ここの焼き鳥は別格‼️特にレバーはやば過ぎた‼️
【最寄駅】 神楽坂駅徒歩8分 【金額】約3.3万 【概要】 超プレミアムな『高坂鶏』を使用した最高ランクの焼き鳥店。 大将の「笠原 悠仁」氏は、神戸の焼き鳥屋で7年間修行し、2016年に神戸にて『焼鳥 かさ原』として独立。 日本で最も予約の取りにくい焼鳥屋と言われるようになった...Find out more
2023/11 Visitation
1times
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Review 662casesFollower 535People今宵も最高でした
大好きな焼鳥屋 【かさ原】 へ行ってきました この日も最高の焼鳥を堪能させていただきました まずはムネのお刺身、肝のお刺身 この段階で幸せに 焼きが出ますが ネギ...Find out more
2024/05 Visitation
13times
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Review 1,822casesFollower 4,648People鶏も焼きの技術も別格です。。。
Instagram pateknautilus40 https://www.instagram.com/pateknautilus40/ ご覧いただき有難うございます。 ...Find out more
2024/05 Visitation
8times
Restaurant information
Details
| Restaurant name |
Kasahara
|
|---|---|
| Categories | Yakitori (Grilled chicken) |
| Phone number (for reservation and inquiry) |
|
| Reservation Availability |
Reservations Only
通常はOMAKASE、限定席は食オクからのご予約となります。 |
| Address |
東京都新宿区東五軒町5-5 2F |
| Transportation |
566 meters from Kagurazaka. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget |
￥20,000～￥29,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
10％ |
Seats/facilities
| Number of seats |
10 Seats |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu),Particular about wine |
|---|
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Secluded restaurant |
| The opening day |
2021.12.4 |
| Remarks |
Reservations can usually be made through OMAKASE, while limited seats can be made through Shokuoku. |
閉じる
ChefYuujin Kasahara - A spirited craftsman from Kobe
Born in Kobe in 1980, he began training in Yakitori (grilled chicken skewers) at the age of 20, and has been involved in the launch of new restaurants, honing his skills for about 15 years. In 2016, he opened "Kasahara" in Sannomiya. It quickly became a popular restaurant attracting customers from all over the country, and in 2021 he moved to Kagurazaka. He achieved his long-cherished dream of expanding into Tokyo since going independent. He is a sincere craftsman who has studied charcoal grilling techniques almost entirely on his own, and is still devoted to training himself. He says that he would like to focus on training young people in the future.
Food The pride of a specialty store can be felt in the attitude of focusing solely on chicken.
selection 's choice starts with sashimi of "Takasaka Chicken" breast and liver, followed by 11 skewers of Yakitori (grilled chicken skewers) that allow you to enjoy every part of the chicken, and a final meal of your choice from three options, including Ramen with an exquisite Takasaka Chicken clear soup. The chef's unique technique of skillfully using different types of skewers, skewering methods, seasonings, and cooking methods, while paying close attention to the changes in the Yakitori (grilled chicken skewers), where each part stands out.
Others A hideaway for Yakitori (grilled chicken skewers) lovers, located in a residential area away from the hustle and bustle
Kasahara is located in the residential area of Higashigokencho, about a 10-minute walk from Kagurazaka Station. The journey to the restaurant is one of the best parts of the experience, as you feel the history of the town, which once flourished as a red-light district. When you open the black gate that stands next to the apartment building, you will see a stone-paved approach covered with bamboo blinds and vegetation, inviting you into an extraordinary world. Photography is not permitted inside the restaurant, as the restaurant does not want you to have any preconceived ideas before coming. From this point onwards, you will enter a private space that is only open to those who visit.
A genius in the world of Yakitori (grilled chicken skewers) who continues to push boundaries.
Owner Kasahara Yuujin has been pursuing the "ultimate Yakitori (grilled chicken skewers)" since the restaurant first opened. His ideal is realized using "Takasaki chicken" from Tanba Sasayama, which i
...s only available at a limited number of restaurants, and binchotan charcoal made by the best craftsmen in Kishu. Each cut is delicately cooked differently, trapping the heat of the charcoal inside the meat and bringing out the chicken's flavor to its peak. The skewers impress with every detail, including the flavor, meat fiber, elasticity, and moisture content, and even impress gourmets who have visited many famous restaurants.