Kasuya de Yonezawa

You can enjoy a variety of cuts made from Yonezawa beef. In particular, the filet and sirloin have outstanding umami, and it is best to eat them with salt and pepper rather than wasabi, lemon, or yakiniku sauce. A combined platter of Yonezawa beef sirloin and filet, or a four-item platter of sirloin, filet, karubi (short rib), and naka-ochi karubi is also popular. You can savor a juicy, deeply flavored taste.

The interior has a calm atmosphere where you can enjoy a leisurely meal. It primarily features table seating and offers a casual space. If you make a reservation and visit, you may be admitted earlier than scheduled, and it is well regarded for providing a relaxed dining experience.

Opened in 2012 in Yamagata City, it has been beloved for many years as a restaurant specializing in Yonezawa beef. To promote the deliciousness of Yonezawa beef, it continues to serve dishes made with high-quality beef and has received high praise from locals and tourists.

Born in 1956 in Yamagata Prefecture. As a student, he was moved by the staff meals he ate at his part-time job and aspired to become a chef. He trained for 15 years at Hotel New Otani and Nasu Royal Hotel, and specializes in grilled meat and Western cuisine. Drawing on 50 years of experience, he works as the manager of Yonezawa Beef no Kakashi, striving to satisfy customers through attentive service and creating a pleasant atmosphere.