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
Pick-up reviews
2021年12月に神楽坂に神戸から神楽坂に移転され、あっという間に予約困難店に。 希少な「髙坂鶏」を使用。 1年ぶり、2回目の訪問となります。 食べログでは、今年いきなり「ゴールド」を獲得されました。 カウンター席、横一列に10名。 写真撮影禁止。 女性スタッフの方がケータイを使いた...Find out more
2024/04 Visitation
2times
日本一美味しい焼き鳥と言っても過言ではない、関西を代表する焼き鳥屋だった「かさ原」が2021年12月4日に東京の神楽坂に移転リニューアルオープンしました。 神戸三宮で2016...Find out more
2024/04 Visitation
11times
神楽坂駅から徒歩8分、 焼鳥の百名店でGOLD AWARDの 「かさ原」を訪問。 場所は紀茂登と入り口が同じで2階にあります。 友人に声を掛けて頂き訪問することがで...Find out more
2024/04 Visitation
1times
Restaurant name |
Kasahara
|
---|---|
Categories | Yakitori (Grilled chicken) |
Phone number (for reservation and inquiry)・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% |
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 |
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu),Particular about wine |
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Occasion |
|
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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
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.