Kasane

かさね

・

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050-2030-4678 (+81-50-2030-4678)

Shop

03-3589-0505 (+81-3-3589-0505)

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From the chef

A chef who layers the flavors of the four seasons and the encounters between people

Kojiro Kashiwada is a native of Miyazaki Prefecture in Kyushu. Because he had a dining hall for a home, he naturally chose the path of the chef. After training at a ryotei (traditional Japanese restaurant) in Osaka that specialized in catering, he worked for five years at Gyozantei in Miyazaki before moving to Tokyo in order to establish the second branch of that restaurant in the Akasaka neighborhood. He worked for about seven years at the Akasaka store before setting out on his own. It has been 16 years since he first opened Kasane.

柏田　幸二郎

KASHIWADA KOJIRO

The Chef’s Restaurant Recommendation

The Restaurant Reviews from the Recommending Chefs.

This text is automatically translated via Google Translation API.

Kasane

Akasaka, Tokyo

Japanese / Kaiseki (course menu)

The Reasons Why I Recommend.

Mr. Mitsuhiro Iwata, who was a chef at Maronauchi's Mona Lisa, is the owner chef's restaurant. It is a good number of seats in a new building in Higashi Gotanda. The food produced by Iwata's rich sensibility is wonderful, and the dishes are very delicate. New attempts are also being made to enjoy both classic and modern styles.

Chef KASHIWADA KOJIRO’s Recommendation

2022-02-08

Kasane

Akasaka, Tokyo

Japanese / Kaiseki (course menu)

The Reasons Why I Recommend.

【鳳】 located in the basement floor of the building in Akasaka is a restaurant that offers delicious grilled salmon. The owner of the shop, Mr. Masaaki Onuma, was able to meet at a Japanese sake gathering where Kuramoto from around the country gathers. I am young and very strong, and I have a passion for cooking. Sake is deep in sake, and a visit is also made to the storehouse, and there are plenty of good drinks in the shop.

Chef KASHIWADA KOJIRO’s Recommendation

2022-02-08

Kasane

Akasaka, Tokyo

Japanese / Kaiseki (course menu)

The Reasons Why I Recommend.

Famous hideout French restaurant in the back alley of Ebisu [Restaurant Mona Lisa Ebisu]. This shop was opened in 1997 independently by Chef Toru Kono, who has studied in Paris 'Gee Savois', Switzerland 'Girarde' and others and studied under Joel Robuchon. The atmosphere that is suitable for adult meals is a dish that uses seasonal ingredients such as tomato and crab, a representative of the refreshing salad with avocado salad "Tomato Rosa". While keeping the basics of French firmly, conscious of the customer's point of view, we are pursuing cuisine incorporating the current trends.

Chef KASHIWADA KOJIRO’s Recommendation

2022-02-08