1
Sanzada Kaminarimon

A hearty bowl of Nakakakidon (oyster bowl) with a hint of sesame oil

The restaurant, located right next to Kaminarimon, was established in 1837 (Tempo 8). It is said to be the oldest existing tempura restaurant in Japan, and has inherited the "Edo-mae tempura" style.
We recommend the "Nakakaki-don," a bowl of rice topped with a large kakiage (deep fried shrimp, squid, and scallops). The kakiage is so large that it protrudes from the bowl, making a great visual impact. The restaurant's tempura is deep-fried in sesame oil in the so-called "Edo-mae" style. The mellow aroma spreads, and the plump, fresh seafood is enveloped in the mellow aroma of sesame oil. It is a true representative of Edo gourmet cuisine.

A lively restaurant with a downtown atmosphere

The restaurant has a history of more than 180 years, and since its establishment, it has maintained the rule that "the owner must always stand at the kitchen". The current seventh-generation owner continues to stand in the kitchen with his family and other Staff/staff members. The restaurant's lively interior is characterized by its traditional Japanese architectural style of sukiya (tea-ceremony room). In addition to table seating and tatami rooms, the new building at the rear of the main building is equipped with private rooms and a large hall for groups.
In addition to tendon, the restaurant offers a wide range of menus including tempura made with seasonal ingredients, sumptuous set menus, and snacks. The restaurant is open throughout the day, making it easy to visit.

Kaminarimon San Sada

• 1-2-2 Asakusa, Taito-ku, Tokyo MAP
• Approximately a 1-minute walk from Asakusa Station on the Tokyo Metro and a 3-minute walk from Asakusa Station on the Tobu and Toei Subway lines.
• 11:00 - 20:30 (L.O. 20:00), Fri. and Sat. 11:00 - 21:30 (L.O. 21:00), Sun. and holidays 11:00 - 21:00 (L.O. 20:30)
• Closed on weekends and holidays
• 03-3841-3200
• None

2
Fresh fish and tempura Narasaka

Daikon radish tempura soaked in dashi broth is exquisite!

Located in the Asakusa Kannon-ura area, this Japanese-style izakaya is frequented by locals. It offers a variety of elaborate dishes, with a focus on tempura.
A must-try is the "Daikon Tempura" (radish tempura). It is a gem of a dish with the extra effort of crispy frying daikon radish that has been simmered in advance and filled with the flavor of dashi broth. Tempura can be ordered separately, but we also recommend the restaurant's signature Tempura Platter, which includes shrimp, conger eel, kakiage (deep-fried oysters), and vegetables. The restaurant also offers a wide variety of other dishes, from sashimi and other fish dishes using fresh fish directly shipped from Toyosu Market to meat dishes such as teriyaki chicken.

Izakaya loved by Asakusa locals, opened in the hometown after training all over Japan

The owner is a chef who has trained at various ryotei (Japanese-style restaurants) and ryokan (Japanese-style inns) throughout Japan. Originally, he wanted to become a chef at a famous restaurant, but he decided to open a counter-service izakaya in his hometown of Asakusa because he wanted to directly feel customers' reactions. The charm of this restaurant is that you can encounter dishes created with free ideas by the owner, who is well versed in the tastes of each region.
What is important to us is to serve delicious food at a reasonable price. The store is lined with many bottles of shochu kept on hand, indicating the large number of regular customers. Join the locals and enjoy a Why not join the locals and enjoy a cup of shochu Why not join the locals and enjoy a cup of shochu in Asakusa?

Fresh Fish & Tempura Narasaka

• 3-37-8 Asakusa, Taito-ku, Tokyo MAP
• 8 min. walk from Tsukuba Express Asakusa Sta.
• 18:00 - 24:00 (Food L.O. 23:00, Drink L.O. 23:40)
• Sundays, Mondays on national holidays
• 03-6802-3910
• None

3
Daikokuya

Gorgeous tendon topped with prawns served at a kappo restaurant.

The restaurant has been in business since 1921, serving unaju (rice topped with eel) and tendon (rice topped with tempura).
The most popular dish is the "O-ebi-don", a bowl of rice topped with two large prawns, one of which is a head-on prawn. You can enjoy the rich shrimp sauce. The prawns are cooked just right, and have a wonderful, crispy texture. Underneath the prawns, there is also tempura of vegetables cut into large pieces, such as lotus root and pumpkin. The dark sauce, typical of Edo (Tokyo) style, blends well with the batter and enhances the deliciousness of the ingredients.

Eel rice topped with soft and fluffy eel is also a specialty.

Unaju, another specialty of the restaurant, is also a must-try. Farm-raised eels from Kyushu are carefully grilled to a fluffy texture. The restaurant, which originally started as an eel kappo restaurant, continues to preserve the taste of the sauce that has been passed down from the first generation, while carefully adding to it.
The rice used at the restaurant is "Tako rice," one of the three major brands of rice in Chiba Prefecture. The rice has just the right amount of chewiness and sweetness, and its presence can be felt even in tempura rice bowls and unaju (eel stew), which are served with plenty of sauce.

The atmospheric interior of the restaurant, where you can feel the vestiges of the Hanamachi district, is also attractive.

The restaurant is located in the Kannonura area, which once flourished as a flower district. From the outside, the restaurant exudes an elegant atmosphere like a ryotei (traditional Japanese-style restaurant). The interior, which has been reconstructed, retains some of the architectural elements from the time of the restaurant's founding by the palace carpenters, and you can feel the vestiges of those days everywhere in the restaurant. An Inari mound sits outside the window at the back of the restaurant and seems to have been protecting the restaurant since its establishment.
In addition to tendon and unaju, set menus are available for lunch. Away from the hustle and bustle of Asakusa, this is a rare place where you can enjoy a relaxing meal in a space where time flows peacefully.

Daikokuya

• 3-1-4 Asakusa, Taito-ku, Tokyo MAP
• 8-minute walk from Asakusa Station on the Tokyo Metro, Tobu Railway, and Tsukuba Express; 10-minute walk from Asakusa Station on the Toei Subway Line
• 11:30-14:30, 17:00-20:00
• Mon.
• 03-3874-1181
• Charged

4
Komagata Maekawa Asakusa Honten

High-grade farm-raised eel served with sauce that has been handed down since the establishment of the restaurant.

This eel restaurant was established here in the Edo period (1603-1867) and continues to preserve the taste that has been passed down through the long history of the restaurant. Our recommendation is the "Unaju (eel)" using domestic brand farmed eel "Eel Bando Taro". The eel has a flavor that is as close as possible to that of natural eel, and is fed on a blend of pollack and horse mackerel surimi. The sauce is made with only soy sauce and mirin (sweet cooking rice wine). The sauce has been used since the establishment of the restaurant. It is said that the owner of the restaurant escaped with the sauce at the time of the Great Kanto Earthquake.

You can also enjoy a new kind of marriage of eel and wine.

The restaurant has four floors, with a large hall on the second floor and Japanese-style rooms on the third and fourth floors that can be used as private rooms or banquet halls. The windows offer a river view, and diners can enjoy their meals while looking at the Sky Tree.
The menu includes a course meal consisting of around 10 dishes, including unaju, sashimi, and deep-fried dishes. In addition, the restaurant focuses on offering wines that go well with eels, and has a wide selection of Spanish wines that are imported exclusively by the company. You can enjoy pairing the eels with red wine for kabayaki and white or orange wine for shiroyaki, depending on how the eels are cooked.

Komagata Maekawa Asakusa

• 2-1-29 Komagata, Taito-ku, Tokyo MAP
• Approximately a 1-minute walk from Asakusa Station on the Toei Subway Line, approximately a 3-minute walk from Asakusa Station on the Tokyo Metro Line, and approximately a 5-minute walk from Asakusa Station on the Tobu Railway Line
• 11:30-21:00(L.O.20:30)
• No holidays
• 03-3841-6314
• None

5
Asakusa Hanakawado Funachu

The luxurious "Unatori-jyu," which allows you to enjoy the restaurant's two major specialties.

The restaurant has inherited the taste of "Funachu," a river fish restaurant established in 1946, and offers two major specialties: eel carefully grilled over charcoal and yakitori (grilled chicken).
The "Akanunatoriju" (red eel and yakitori) is the restaurant's original menu item, which is a gorgeous-looking stacked box with half eel and half yakitori. The eel used is "Mikawa Mansaku," a brand of eel produced in Mikawa, Aichi Prefecture, and "Nichinan Chicken," a brand of chicken produced in Miyazaki Prefecture. The juicy flavor of the eel and yakitori, grilled to the perfect degree of perfection, is accented by the spicy sauce.

Enjoy eel dishes grilled over charcoal in a restaurant with an Edo-style atmosphere.

The eel menu also includes "Kin no Unaju" (gold eel rice topped with gold leaf), "Gin no Unadon" (silver eel rice bowl topped with silver powder), Hitsu-Mabushi, Kabayaki, and other dishes. There is also a course menu that includes appetizers, sashimi, yakitori, and unaju.
The design of the restaurant based on the concept of Edo (Tokyo) and the letters on the decoration were created by the calligrapher Tachibana Unokichi, an Edo-style calligrapher who wrote the letters on the lanterns in the main hall of Sensoji Temple, giving visitors a glamorous Asakusa-like impression. Relaxed atmosphere and easy to use. It is a restaurant that can be easily used in a relaxed atmosphere.

Asakusa Hanakawado Funachu

• 1-6-4 Hanakawado, Taito-ku, Tokyo MAP
• 2 minutes walk from Asakusa Station on the Tokyo Metro and Tobu Railway lines
• Monday, Thursday, Friday 11:30-14:30 (L.O. 14:00), 17:00-23:00 (L.O. 22:30)
  Saturday, Sunday, Holidays 11:30-22:00 (L.O. 21:30)
• Tuesdays and Wednesdays
• 03-3844-4127
• None

6
Nitenmon Yabu

Ten toji soba with a rich buckwheat sauce that soaks into your body

This historic soba restaurant has been in business for three generations since its establishment in 1954, and was renovated in 2017 to create a modern impression on the first floor of the building.
We recommend the "Ten-toji Soba", which consists of two large prawn tempura served with an egg. The soba sauce with saba-bushi (dried mackerel bones) is rich and sweet, yet refreshing. The soba noodles are made from a combination of several carefully selected buckwheat flours, and are characterized by their firmness and firmness. On the seasonal menu, the "Kamo Nanban," a sumptuous dish made with duck meat, is popular and is available for a limited time from October to early May.

Tempura wrapped in a light and crispy batter as an additional dish

Tempura Moriai (Shrimp and Vegetables)" should be ordered along with the main Soba dish. Vegetables such as eggplant, pumpkin, and green bell pepper, deep-fried to a beautiful golden brown, and prawns are wrapped in a crispy, light batter that enhances the natural taste of the ingredients.
The soba and udon menu always offers about 20 hot and cold dishes, respectively. One of the most popular dishes is "katsudon," a bowl of rice topped with pork cutlet and served with soba-tsuyu (buckwheat sauce). The restaurant also offers a wide variety of snacks such as "Tamagoyaki" (fried eggs) and alcoholic beverages.

Enjoy soba in a relaxed, modern Japanese-style restaurant.

Founded by the proprietress' father, the restaurant is a warm family-run business. The proprietress has been serving customers since she was 16 years old. Her firm yet friendly service makes even first-time visitors feel relaxed and at ease.
The restaurant is located near the Nitenmon Gate on the east side of Sensoji Temple. The interior of the restaurant is a cozy space with Japanese elements. Although there may be a line during lunch time, the restaurant is open throughout the day, so a visit for a slightly late lunch or soba drink is recommended.

Nitenmon Yabu

• 1-15-7 Hanakawado, Taito-ku, Tokyo MAP
• Approximately 4 minutes on foot from Asakusa Station on the Tobu Isezaki Line and Tokyo Metro Asakusa Station
• 11:00-17:00 *Subject to change
• Closed on weekends and holidays
• 03-3841-8419
• None
• No reservations, cash only

7
Asakusa Hirayama

The one and only Seiro made from carefully selected buckwheat seeds

Located in Nishi Asakusa, this soba restaurant has a calm and modern appearance. You can enjoy homemade buckwheat noodles, the entire process of which is done on the second floor of the restaurant, from the milling of the flour to the entire process. The buckwheat seeds are grown by a farmer in Fukui Prefecture, and when selecting a farmer, they pay attention to the producer and travel around the country, actually participating in the planting of the seeds.
We recommend the simple "Seiro" buckwheat noodle. The freshly made soba is so fresh that it slips smoothly past your lips, and its mellow aroma wafts through your nose. Tempura, freshly made by deep frying seasonal ingredients in aromatic sesame oil, is also a must-try dish.

Sobagaki, a direct taste of the buckwheat flavor

Another menu item of note is the "soba gaki," made with only water and buckwheat flour. You can directly feel the original flavor of the buckwheat, making it a simple yet deeply flavored dish. It has the softness of a rice cake and is easy on the tongue. It is recommended to enjoy it as it is first without any sauce, and then with soy sauce, nori (seaweed), and wasabi (Japanese horseradish). The texture will gradually change over time, so be sure to enjoy it as soon as possible after ordering.

Enjoy soba in a relaxing space surrounded by the warmth of wood

The owner of the restaurant is a chef who gained experience at a famous Japanese restaurant in Tokyo. He chose the path of a buckwheat noodle restaurant when he saw an artisan making buckwheat noodles during his stay in New York. He spent about five years looking for a place to set up a flour mill, and opened his restaurant here in 2021. The interior of the store is decorated with a walnut counter, tables, and chairs, giving the space the warmth of wood. The décor and decorations, which were designed with roundness in mind, create a soft atmosphere that is inviting to customers who visit the restaurant. Please enjoy the many dishes prepared by the owner in a relaxing and comfortable space.

Hirayama Asakusa

• 1-3-14 Nishi Asakusa, Taito-ku, Tokyo MAP
• Approximately a 2-minute walk from Tawaramachi Station on the Tokyo Metro or a 5-minute walk from Asakusa Station on the Tsukuba Express.
• 12:00-14:00, 18:00-20:30
• Mon. and Tue.
• 03-5830-6857
• None

8
Soba Shonin

Goshiki soba," handmade before the Edo period and kneaded with seasonal flavors, is very popular.

This authentic Edomae Soba restaurant is known as one of the best in Asakusa. It serves aromatic buckwheat noodles ground on a stone mortar using 100% of the finest domestic brown buckwheat noodles such as those produced in Sorachi, Hokkaido, and Aizu, Fukushima Prefecture. About 10 kinds of soba noodles are handmade at the restaurant every day.
The standard dish is "Goshiki Soba" (five different kinds of buckwheat noodles), which allows customers to taste five kinds of buckwheat noodles at once, including flavorful buckwheat noodles made with seasonal ingredients. On the day of our visit, there were five types: seiro, ika-soba, chagiri, keshikiri, and yuzukiri, and the menu changes depending on the season. It is the custom for Togkotsuko to slurp up their soba with dry, crisp Edo-mae-style dipping sauce. Enjoy the flavor of dried bonito flakes that waft through your nose.

Enjoy soba at a stately table made of Japanese cedar

After passing through the noren (door curtain), you will be greeted by a stately table made of Japanese cedar (jindai-sugi) from Akita Prefecture. There is also a tatami room in the back of the restaurant for families. Besides Goshiki Soba, another popular dish among regular customers is "Cold Kamonan. It is a superb dish of cold soba topped with odorless duck meat, green onions, eggplant, and other ingredients. Other options include a set of five-color soba and tenmori (tempura). The restaurant is located in the Komagata area, a 5-minute walk south of Kaminarimon, so after lunch, why not take a stroll along the river and feel like an Edo-kko?

Soba Shonin

• 2-7-3 Komagata, Taito-ku, Tokyo MAP
• 2 minutes walk from Asakusa Station on the Toei Subway
• 11:30 - 14:30 (L.O. 14:00), 17:00 - 21:00 (L.O. 20:30)
• Mondays, 2nd and 4th Sundays
• 03-3841-7856
• None

9
Kaminari-mon-tagawa

Four-color soba noodles with rich flavors derived from the ingredients

This soba restaurant is located in a small path right next to the Kaminarimon after passing through it. Especially popular is the "Gozen Soba Shikoku," which offers four kinds of soba noodles: sarashi (Sarashina), matcha (green tea), sesame (sesame), and seasonal soba. The soba noodles, beautifully colored green from the matcha green tea and light purple from the purple potatoes, have a smooth texture and the more you bite into them, the more you can enjoy the rich flavors of the ingredients, including sweetness and savory aroma. The soba noodles are served with a little bit of the thick broth made from dried bonito flakes on the top of the buckwheat noodles. The soba changes with the seasons, with flavors such as purple sweet potato, yuzu (Japanese citron), and sakura shrimps, which can be enjoyed only at that time of year.

Limited-time-only Soba using a variety of seasonal ingredients is also available

Founded in 1965, the restaurant has been loved by local residents. Located in the heart of Asakusa, the restaurant wants many tourists to try its soba, so it focuses on limited-time and new menu items such as "mushroom soba" (buckwheat noodles). Ingredients are made from nutritious seasonal products, avoiding artificial ingredients. We offer healthful soba noodles that make the most of the flavor of the ingredients. We also serve a la carte dishes such as rice bowls and snacks like "chicken wasabi," as well as a wide variety of alcoholic beverages. Enjoying a light drink while waiting for your soba is one of the ways to have fun here.

Kaminarimon Tagawa

• 1-18-3 Asakusa, Taito-ku, Tokyo MAP
• Approximately 2 minutes walk from Asakusa Station, Tokyo Metro
• 11:00-15:30(L.O.15:00), 16:30-20:00(L.O.19:30)
  Saturdays, Sundays, and holidays: 10:30-19:00 (L.O.18:30)
• Tuesdays and the 3rd Wednesday of the month (open if the day falls on a national holiday, closed the following day)
• 03-3841-5657
• None

10
Tasuke Sushi

A delightful lunch set that includes sushi on a plate.

A long-established sushi restaurant located on Kappabashi Main Street. Here, you can enjoy nigiri and chirashizushi made with fresh fish from the Toyosu Market at reasonable prices.
A popular lunchtime menu item is a set menu consisting of seven pieces of standard nigiri, including red and medium fatty tuna, conger eel, salmon roe, and a slightly sweet broiled egg, all on a single plate. This set allows you to casually enjoy Edomaezushi, which uses ingredients carefully selected by the owner's discerning eye. Fish items are subject to change depending on the day.

Comfortable atmosphere with friendly and courteous service

The restaurant, which is run by a father-son duo and their family, attracts many customers, from locals to tourists visiting Japan. The restaurant provides a friendly and service-oriented service to its customers, hoping to leave them with memories of "fun" in addition to "delicious" food. The restaurant has a friendly atmosphere with constant smiles.
In the evening, the main dish is omakase, which is mainly sushi. Sashimi and grilled fish made from seasonal fish are also available. The restaurant has a mature atmosphere that is different from that of the daytime, and is a space where you can take your time to enjoy the sushi.

Tasuke Sushi

• 2-26-6 Matsugaya, Taito-ku, Tokyo MAP
• 7 min. walk from Tawaramachi Station on the Tokyo Metro, 5 min. walk from Asakusa Station on the Tsukuba Express
• 11:30-14:00, 17:00-21:00 (L.O.20:30)
• Wednesdays *Closed on Tuesdays on an irregular basis
• 03-3841-4811
• None

11
Asakusa Sushi Sakae

Nigiri-zushi with fresh ingredients and careful attention to detail by the chefs

The restaurant is a branch of Sushiei, which was established in 1848 in Ginza and was known as the "oldest existing Edomaezushi" and has been serving traditional Edomaezushi for over 160 years.
We recommend the "Anago" and "Kohada," which allow you to enjoy the handiwork of the Edo-mae style. The conger eel, which is particular about tenderness, is freshly seared for a long time and served with a moderately sweet sauce that has been handed down from generation to generation. The kohada is then seasoned with sweet vinegar for a refreshing and easy-to-eat finish. In addition, seasonal fish and the freshest fish selected by the owner on the day are available.

Enjoy the taste of Edo-mae sushi handed down from a long-established restaurant in Ginza in a casual atmosphere

The restaurant is located near the Asakusa Kannon-dori shopping street where many tourists come and go. Despite its location in the heart of Asakusa, the restaurant's interior is a calm space without any sense of bustle. The atmosphere is friendly to everyone from single customers to families with children.
The restaurant's appeal lies in the fact that the owner puts a lot of time and effort into making sushi, which can be enjoyed at reasonable prices. For lunch About 10 kinds of nigiri and and a set meal that includes a bowl of steamed egg custard, a small bowl of cooked food, and a bowl of soup. In the evening, we recommend enjoying the tipsy set that includes sashimi, a small bowl of cooked food, and a glass of beer.

Sushi Sakae

• 1-34-4 Asakusa, Taito-ku, Tokyo MAP
• Approximately 2 minutes walk from Asakusa Station, Tokyo Metro
• 11:30-15:00, 17:00-21:00
• Thursdays
• 03-3842-7989
• None

12
Sushi Restaurant Seiji

Enjoy the world of Edomae with omakase that suits your taste and budget

This sushi restaurant stands in a corner of the Asakusa Kannonura area, which once flourished as a flower district. The owner will provide you with his special omakase menu upon informing you of your preferences and budget, but you should definitely try the typical Edomae-style sushi items such as yellowfin tuna, pickled tuna, horse mackerel, and prawns. In addition to the fresh ingredients, the chef's craftsmanship, which is the key to success, further enhances the deliciousness of the ingredients. The chawanmushi (steamed egg custard) to be served with this dish is as smooth as soup, and the aroma of the tuna broth and the mildness of the egg are harmoniously blended to create a deeply flavored dish.

Enjoy a special moment at the counter where you can observe the craftsmanship of our chefs.

The owner, who entered the world of sushi after graduating from junior high school and training in the business, founded the restaurant in 1976. Since then, he has built up the restaurant over the years. The interior of the restaurant, which has an elegant impression with a Japanese flavor, has spacious counter seats as well as tables that can accommodate several people. Even those who have never tried sushi at a counter before will be made to feel at ease by the owner's soft and friendly service. In addition to sushi, the a la carte dishes such as thinly sliced octopus and grilled seafood are also excellent and will give your trip a special touch.

Sushi Restaurant Seiji

• 3-22-12 Asakusa, Taito-ku, Tokyo MAP
• Approximately 7 minutes walk from Tsukuba Express Asakusa Station
• 17:00-23:00
• Sunday, New Year's
• 03-3872-7275
• None

13
Sushi-ya no Hachi

The beautifully prepared nigiri is blissfully delicious.

The sushi restaurant is a branch of the long-established Ginza sushi restaurant "Sushiya no Kanpachi," and is currently run by two generations, father and son. In addition to fresh ingredients purchased daily from the Toyosu market, the owner trained in Hokkaido, so a wide variety of items are available, including sea urchin and high-grade shrimp shipped directly from Hokkaido.
The nigiri, which can only be enjoyed here, is also noteworthy. Among them, the "Tennai no sakura jime" is a natural sea bream that is tied with yaezakura leaves, which gives it a gorgeous aroma slightly like a cherry blossom rice cake. All of the dishes are carefully prepared by the owner, and you can enjoy the craftsmanship of the Edo-mae style.

Entertainment-filled craftsmanship is also a highlight!

Each element that makes up the restaurant is also a highlight. The letters of the restaurant's name, which have a strong impact, were created by Keiichi Takazawa, a Japanese-style painter. He used a hand towel for the curtain and the head of a pair of chopsticks as a brush to write the characters on the chopstick bag. The tiny pieces of sushi made from a single grain of rice that appear at the end of the meal are also not to be missed. It is also a unique Asakusa experience that the restaurant entertains its customers with its sophisticated arrangements. *On request only
Since there are no prices listed on the menu, you can order omakase by telling them your budget and preferences. A menu that includes sashimi, a la carte dishes, and bowls to enjoy along with nigiri is also available.

Sushiya no Hachi

• 1-3-7 Kaminarimon, Taito-ku, Tokyo MAP
• 5-minute walk from Tawaramachi Station (Tokyo Metro), 7-minute walk from Asakusa Station (Toei Subway)
• 17:00 - 0:00
• Sunday
• 03-3841-3841
• None