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A Genius in the World of Yakitori Breaking Boundaries

The owner, Yuujin Kasahara, has been pursuing the "ultimate yakitori" since the establishment of the restaurant. To realize this ideal, he uses the precious "Takasaka Chicken" from Eiki Takasaka, a ge
...m of the Japanese poultry industry that is only available at select restaurants, along with the finest binchotan charcoal crafted by top artisans in Kishu. Each part of the chicken is cooked with delicate heat control, trapping the charcoal's warmth within the meat and bringing out the peak flavor of the chicken. The skewers not only deliver an incredible taste but also impress with their texture, elasticity, and moisture content, leaving food enthusiasts who have dined at numerous renowned establishments in awe.

Specialities

Chef

Yujin Kasahara - A Rising Craftsman Emerged from Kobe

Food

The title translates to: "The Attitude of Betting Everything on Chicken Reflects the Pride of a Specialty Store."

Others

A Hideaway for Yakitori Lovers Appears in a Residential Area Away from the Hustle and Bustle

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Review？

9dfc023014Tokyo

Review 1,499resultsFollowers 116people

Even though photos are not allowed i...

I have never come across Yakitori (grilled chicken skewers) that surpasses this in my hist...View details

2023/12 visited

4 times
イエべ秋の女Saitama

Review 559resultsFollowers 293people

My first encounter with amazing yakitori I truly thought it was delicious! It's cooked t...View details

2021/12 visited

1 time
Zapril

Review 458resultsFollowers 426people

Everything is above imagination.

A famous Kobe restaurant coming to Tokyo. It's already difficult to make a reservation....View details

2022/02 visited

1 time

View more reviews （395）

Restaurant information

Details

Restaurant name	Kasahara
Awards & Recognitions	The Tabelog Award 2025 Gold winner The Tabelog Award 2025 Gold winner The Tabelog Award 2024 Gold winner The Tabelog Award 2024 Gold winner Selected for Tabelog 焼き鳥 EAST "Hyakumeiten" 2024 Selected for Tabelog 焼き鳥 EAST "Hyakumeiten" 2024 Selected for Tabelog Yakitori EAST "Hyakumeiten" 2023 Selected for Tabelog Yakitori EAST "Hyakumeiten" 2023 Selected for Tabelog Yakitori "Hyakumeiten" 2022 Selected for Tabelog Yakitori "Hyakumeiten" 2022 受賞・選出歴閉じる The Tabelog Award 受賞歴 2025年Gold受賞店 The Tabelog Award 2025 Gold 受賞店 2024年Gold受賞店 The Tabelog Award 2024 Gold 受賞店百名店選出歴焼き鳥百名店 2024 選出店食べログ焼き鳥 EAST 百名店 2024 選出店焼き鳥百名店 2023 選出店食べログ焼き鳥 EAST 百名店 2023 選出店焼鳥百名店 2022 選出店食べログ焼鳥百名店 2022 選出店
Categories	Yakitori (Grilled chicken skewers)
Phone number (for reservation and inquiry)
Reservation availability	Reservation 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 Show larger mapFind nearby restaurants
Transportation	566 meters from Kagurazaka.
Opening hours	■ 営業時間 [月〜土] 1部 17:30〜 2部 20:45〜 ■定休日日曜日 Hours and closed days may change, so please check with the restaurant before visiting.
Average price	JPY 20,000 - JPY 29,999
Average price（Based on reviews）	JPY 30,000 - JPY 39,999 View spending breakdown
Payment methods	Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted
Service charge & fee	10％

Seats/facilities

Number of seats	10 Seats
Private rooms	Unavailable
Private use	Available
Non-smoking/smoking	Non smoking
Parking	Unavailable
Space/facilities	Stylish space,Relaxing space,Spacious seating,Counter seating

Feature - Related information

Occasion
Location	Hideout
The opening day	2021.12.4
Remarks	Reservations can usually be made through OMAKASE, while limited seats can be made through Shokuoku.

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Find Similar Restaurants （Area)

Kagurazaka Sta.

Iidabashi, Kagurazaka

Iidabashi

Tokyo

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Rankings in nearby areas

ChefYujin Kasahara - A Rising Craftsman Emerged from Kobe

Born in Kobe in 1980. He began his training in yakitori at the age of 20 and was involved in the opening of new restaurants, honing his skills for about 15 years. In 2016, he opened "Kasahara" in Sannomiya. In no time, it became a popular restaurant attracting customers from all over the country, and in 2021, he relocated to Kagurazaka, fulfilling his long-held dream of expanding to Tokyo since becoming independent. He has researched the techniques of charcoal grilling almost entirely on his own and continues to dedicate himself to this craft with a diligent, artisan spirit. He expresses a desire to focus on nurturing young talent in the future.

Food The title translates to: "The Attitude of Betting Everything on Chicken Reflects the Pride of a Specialty Store."

The omakase begins with sashimi made from "Takasaka chicken" breast and liver, followed by 11 skewers of yakitori that allow you to enjoy various parts of the chicken, and concludes with a choice of three types of dishes, including ramen with an exquisite Takasaka chicken glass soup. The skillful attention to the changes in charcoal heat due to temperature and humidity, as well as the subtle differences in the meat's texture, allows for a unique mastery in the selection of skewer types, preparation methods, seasoning, and cooking techniques. This establishment offers a new realm in the captivating world of yakitori, where each part of the chicken shines in its own way.

Others A Hideaway for Yakitori Lovers Appears in a Residential Area Away from the Hustle and Bustle

"Kasahara," located in the residential area of Higashi-Gokencho, about a 10-minute walk from Kagurazaka Station. The journey to the restaurant is a delight in itself, allowing you to feel the history of the area that once thrived as a geisha district. Upon opening the black gate that stands beside the apartment building, you are greeted by a stone-paved approach covered in bamboo and greenery, inviting you into an extraordinary experience. For the reason that "we don't want customers to have preconceived notions before visiting," photography inside the restaurant is strictly prohibited. What lies beyond is a secretive space reserved only for those who have come to visit.