Kasahara (かさ原)

Kasahara is an acclaimed yakitori specialist tucked into a quiet residential corner of Kagurazaka, Tokyo. Chef Yujin Kasahara, who first made his name in Kobe before opening this Tokyo location in 2021, grills exclusively with prized Kosaka chicken from Kyotango over top-grade Kishu binchotan charcoal, carefully varying the heat for each cut to lock in the meat’s natural flavor and juiciness. The intimate ten-seat counter serves a single omakase course, drawing devoted food lovers who rank it among Tokyo’s finest yakitori destinations. Reservations are essential, and the restaurant is closed on Sundays.