Popular izakaya in the Asakusa area! 20 places to stop by while sightseeing

Photograph:blakely

Asakusa ASA Tora, tucked away in a back alley near Sensoji (Sensoji Temple) and about a 1-minute walk from Tokyo Metro Asakusa Station, is an izakaya where you can enjoy seasonal specialties such as sashimi assortment made with fish of the season and crisp tempura.

The interior is bright and welcoming, making it easy to relax and enjoy fish and drinks at a leisurely pace.

Photograph:利根川水系

The restaurant also offers a full lineup of drinks you can choose to match your meal, including beer, Japanese sake, shochu, and sours.

The photo shows just some of the Japanese sake they have, and you can apparently enjoy small amounts by the glass. It is nice that you can try a range of different kinds little by little.

The "ASA Tora specialty aji fry (fried horse mackerel)" is made with fresh aji and is known for its rare center.

Crisp and fragrant on the outside, it is large and satisfying yet still light. It is said to be a dish that lets you enjoy perfectly judged frying.

Photograph:すずめちゅん

Asakusa Motsuyaki Nonki, a 1-minute walk from Exit A4 of Asakusa Station on the Toei Asakusa Line, is an izakaya popular for its signature shiro tare (pork intestine with sauce), flavored with a secret sauce that has been used since the restaurant first opened.

Located along a lively street, it lets you enjoy tasty motsuyaki (grilled offal skewers) at a reasonable price while taking in the vibrant energy that feels so Asakusa.

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One of the restaurant's three signature specialties, "shiro tare," is a dish that has been loved in Tokyo's shitamachi (old downtown) for more than 70 years.

It is coated in a secret sauce that has been added to since the restaurant first opened, and they say you can enjoy a texture that is crisp and fragrant on the outside and moist and tender on the inside.

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Another of the three signature specialties is the "Shitamachi Shochu Highball". It is commonly known as the "Nonki Ball."

It shines with an amber color and is known for being served without ice. Since there is no ice, the drink does not get watered down, and it is said to pair perfectly with the restaurant's famous grilled skewers.

Photograph:Murakami Shuzo

Miyagi Chokusou Kaki Hoya Tobiume Asakusa Ten, about a 2-minute walk from Exit A1 of Tsukuba EXP Asakusa Station, is a seafood izakaya where you can enjoy fresh oysters and hoya (sea squirt).

Inside, the lively atmosphere brings to mind an authentic kaki-goya (oyster hut), and at the counter seats you can also watch the chefs shuck oysters right in front of you.

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The sangoku chokuso! toretate nama-gaki (fresh raw oysters shipped direct from the production region in Miyagi) are purified all the way through over 22 hours in seawater sterilized with ultraviolet light, and only those that pass strict standards are served.

They are known for a creamy yet clean taste, and it is said that simply squeezing lemon over them is the best way to enjoy them.

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Of course, they have Miyagi local sake, plus a wide range of drinks including beer and wine that pairs well with oysters.

The photo shows a tasting set of three Miyagi Japanese sake varieties (Abekan, Hitakami, and Kenkonichi), and all of them were dry and easy to drink. One of the fun parts of visiting is asking the staff, who love Japanese sake, for their recommendations.

Photograph:グルメ@丸の内OLの記録

Ashi Teishoku & Diner, located a 5-minute walk from Tokyo Metro Asakusa Station, is an izakaya (Japanese pub) where you can enjoy set meals during the day and drinks with single dishes at night.

In addition to a wide range of well-balanced set meals, it also offers a rich selection of à la carte dishes.

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The “Kaminari Yodare-dori (mouthwatering chicken)” is said to be a dish of moist and juicy chicken paired with a special sauce with the punch of mi-zansho (Japanese pepper).

It also goes perfectly with the fragrant black sesame sauce. The texture of Kaminari Okoshi, the famous Asakusa wagashi (Japanese sweet), added as a topping at the end, makes a nice accent.

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At this restaurant, they Specially select Japanese sake, whiskey, and natural wines that pair well with their dishes, with a focus on creative cuisine made with ingredients from Kyushu and Oita, places connected to the owner.

The "Senkin" in the photo is Japanese sake brewed in Sakura, Tochigi Prefecture, and is known for its fruity sweet-tart flavor.

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Kushiyaki Bar 1.2.3, located right by Exit A1 of Tsukuba EXP Asakusa Station, is an izakaya where you can enjoy kushiyaki (grilled skewers) and à la carte dishes made with a focus on fresh meat.

The stylish interior, with the warmth of wood, has counter and table seating, making it easy to visit for all kinds of occasions with a partner, family, or friends.

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"Ice no Mi Sour" is an alcoholic drink with Ice no Mi (bite-sized sherbet ice) made by a Japanese confectionery company.

The round sherbet pieces look bright and colorful, which really lifts the mood. It is also a popular drink in reviews.

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The signature "seiro-mushi (food steamed in a wooden steamer)" is a dish made by gently steaming ingredients with steam in a wooden steamer called a seiro.

Because it uses no oil, it is a healthy option, but you can still really taste the natural sweetness and savory flavor of the vegetables and meat, and it is said to be satisfying to eat.

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Located just a 10-second walk from Exit 1 of Tokyo Metro Asakusa Station and also close to Kaminarimon, Torausuzu is an izakaya (Japanese pub) with a lineup of standout dishes made with careful attention to ingredients and cooking methods.

Inside, the restaurant offers counter seats, table seats, and fully private rooms. It works well for everything from solo drinks to group gatherings.

Photograph:^_^かりん^_^

At Tora Suzu, you can enjoy a wide range of drinks, including Japanese sake from around Japan and Domestic whisky.

The “Japanese sake tasting comparison” lets you choose your favorite Japanese sake from a large selection. You can order from 4 kinds or more, and they apparently fill each ochoko (small sake cup) right to the brim.

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Oden is a traditional Japanese simmered dish made by slowly cooking ingredients such as satsuma-age (fried fish cake), daikon radish, konnyaku (firm yam cake), and chikuwa-bu (wheat gluten cake) in dashi broth made from katsuobushi (bonito flakes) and kombu kelp.

The "oden assortment" includes eight popular ingredients, and it is said to be a dish that warms you up in the cold season.

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Asakusa Sakaba Okamoto Hoppy Dori Ten, about a 3-minute walk from Tsukuba EXP Asakusa Station, is an izakaya (Japanese pub) with a Showa-era feel.

You can enjoy food and drinks in the style you like, whether at zashiki (tatami seating) with zabuton (floor cushions), at stall-style terrace seats, or at relaxed table seats.

"Hoppy" is a beer flavored carbonated drink, and the standard way to enjoy it is mixed with shochu (Japanese distilled spirit). It is known for its low alcohol content and clean, refreshing taste.

It is a well loved staple of izakaya culture, especially in Tokyo's shitamachi (traditional downtown) areas. It comes in three types, white, black, and red, so trying a tasting comparison is also recommended.

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Gyusuji motsuni (Japanese stew of beef tendon and offal) is a home-style Japanese dish and also a standard item at izakaya pubs, made by slowly simmering beef tendon and organ meats.

The restaurant's "Ganso Gyusuji Motsunikomi" is said to be carefully simmered for 6 hours. It is said to be meltingly tender, with a pleasantly bouncy texture.

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Just Meat, a 5-minute walk from Tsukuba EXP Asakusa Station, is an izakaya where you can enjoy meat sashimi and Horumon made with fresh rare cuts of Ota-gyu (Ota beef).

The stylish interior lit by neon blends the easygoing feel of a taishu sakaba (casual Japanese pub) with a modern atmosphere. There is also terrace seating, so you can enjoy the Asakusa night in a casual way.

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"Ota Gyuniku Sashi (Ota Beef Sashimi)" uses Ota-gyu (Ota beef), Tajima-gyu (Tajima beef), the in-house brand from Ota Farm, which is known in Hyogo Prefecture as a Kobe beef production farm.

The slightly thick-cut meat has a fine texture and an elegant sweetness in the fat, letting you enjoy its delicate flavor.

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The “Goro Goro Sour” is a bright and eye catching drink packed with plenty of frozen fruit. It has a lot of fruit, and people say it is fruity and easy to drink.

You can choose your favorite fruit sour, with options like kiwi, strawberry, lychee, mikan (mandarin orange), lemon, and Very Berry.

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Asakusa Izakaya Don, a 3-minute walk from Tsukuba EXP Asakusa Station, is an izakaya where you can enjoy dishes made with fresh locally sourced fish and meat.

You can stop by casually from daytime drinks to evening drinks, and it is always lively with both locals and tourists.

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"Otoshi" is a small dish served first when you order a drink at an izakaya (Japanese pub). It is a light snack, said to come from a hospitality custom that dates back to the Edo period.

On this day, the otoshi was potato salad made by mashing boiled potatoes and dressing them with mayonnaise.

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Suji nikomi (slow simmered beef tendon stew) is a dish made by slowly simmering beef tendon until tender, making it perfect for dinner or as a snack with drinks.

The restaurant's "shio-aji no gyusuji nikomi (salt flavored beef tendon stew)" is said to feature plump, tender beef tendon, with the flavor soaked well into the daikon radish and carrots too. It also pairs excellently with alcohol.

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About a 3-minute walk from Tsukuba EXP Asakusa Station Exit A1-1. Hanamoto is an izakaya (Japanese pub) in Hatsune Koji, an old-fashioned dining alley.

The interior has a calm atmosphere with a traditional Japanese feel. It is a good pick when you want to enjoy food and drinks while taking in the charming mood that feels so much like Asakusa.

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Motsu-nabe (offal Hot Pot) is a local dish that originated in Hakata, Fukuoka Prefecture. It is a Hot Pot dish made mainly with beef or pork motsu (offal such as the small and large intestines), simmered with plenty of vegetables.

The restaurant carefully prepares the motsu in advance, so it has no off notes and a melt-in-your-mouth texture.

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This restaurant is also popular for its tuna dishes shipped directly from Misaki Port in Kanagawa Prefecture.

The menu is extensive, with options such as the fresh “maguro (tuna) sashimi two-kind assortment” and the crispy “maguro cutlet.” The photo shows the “maguro Ume Suisho,” which is said to be the number one repeat order.

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Gonpachi Asakusa Azumabashi, located just a 30-second walk from Exit 4 of Tokyo Metro Asakusa Station, is an izakaya where you can enjoy Japanese food that shows real craftsmanship, including teuchi soba (handmade buckwheat noodles) and kushiyaki (grilled skewers).

There are window seats overlooking the Sumida River and counter seats where you can watch the cooking up close, so you can enjoy your meal while taking in the charming Asakusa atmosphere.

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"Sumiyaki (charcoal grilling)" is a classic Japanese dish in which chicken and vegetables are skewered and slowly grilled over charcoal.

The photo shows an assortment of five kinds of skewers, including ginnan (ginkgo nuts), sasami (chicken tenderloin), and tokusei tsukune (special seasoned chicken meatballs), and it is said to let you enjoy the nice smoky aroma of the charcoal along with the different textures of each ingredient.

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The "Today's Nama-kaki (fresh oysters)" features fresh oysters sourced from all over Japan.

On this day, oysters from Hyogo Prefecture and Hokkaido were available. They are plump and springy, and their rich umami fills your mouth. They also pair perfectly with drinks such as Japanese sake and highballs.

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Nomiyashiki 209, just a short walk from Tsukuba EXP Asakusa Station Exit A1, is an izakaya where you can casually enjoy tempura, sushi, and oden (Japanese stew).

Inside the lively restaurant, long tables are lined up, making it perfect for a group toast. They also offer All you can drink plans, so you can enjoy the bustling energy that feels just like Asakusa.

Tempura is a dish made by coating ingredients such as seafood and vegetables in batter and deep-frying them in hot oil.

On the "tempura" menu, along with standard items like shrimp and chikuwa (tube-shaped fish cake), unusual choices such as oden daikon radish are also popular.

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The drink menu has a wide range of options, including beer, Japanese sake, wine, highballs, and soft drinks.

The "Chohan Highball" is a playful drink where the price and amount change depending on the numbers rolled on two dice. It is sure to get everyone excited like trying their luck.

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Asakusa Shoten, a 1-minute walk from Asakusa Station on various lines, is an izakaya known for yakitori made with morning processed Daisendori and seafood ate-maki sushi.

The clean interior has table seating, Semi-private room, and fully private room. You can relax in a calm Japanese atmosphere that feels very Asakusa-like.

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The “Kanpai Highball” is a unique service you can enjoy at a reasonable price.

If you beat the staff in rock-paper-scissors, it becomes a giant size, and if you lose, it becomes a super tiny size, so this playful rule is sure to get things going right from the toast.

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The menu also has a wide range of classic izakaya quick dishes, such as "edamame (young soybeans)," "chilled tomatoes," and "tataki kyuri (smashed cucumber)."

The photo shows the "paprika with shio-kombu kelp." This dish has a great balance of sweet paprika and the salty taste of shio-kombu kelp, and it is also said to be perfect as a snack with drinks.

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Tokyo Sake BAL Anbai Asakusa Ten, about a 1-minute walk from Exit 3 of Tokyo Metro Asakusa Station, is an izakaya where you can enjoy Japanese sake and daily changing dishes.

The warm wood filled, Japanese modern interior comes with counter seats, table seating, and Private room options, so you can spend a relaxed and calm time here.

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The restaurant always stocks more than 20 kinds of local Japanese sake.

Along with standard labels such as Hakkaisan and Dassai, they also offer Japanese sake from well-known breweries around Japan, including Kokuryu Kuzuryu and Kokken Special Honjozo. They also have seasonal limited drinks, and part of the appeal is getting to enjoy flavors you can only find at this time of year.

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Dashimaki tamago (Japanese rolled omelet with dashi) is a traditional Japanese dish made by mixing eggs with dashi and cooking them, and the seasoning differs between Kansai and Kanto.

This restaurant's "dashimaki tamago" is Kanto-style, with a fluffy texture, gentle sweetness, and a nice dashi flavor. You can also enjoy it as a snack with drinks.

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Nihon Eiko Sakaba Rokkii Kanai Asakusa Yokocho, just a 1-minute walk from Tsukuba EXP Asakusa Station, is a well-reviewed izakaya (Japanese pub) where stepping through the noren (traditional shop curtain) opens up the lively feel of a yokocho (alley-style dining street), and you can enjoy tasty food and drinks without any fuss.

Reviews also say it is a perfect spot for anyone who wants to enjoy the lively energy that feels just like Asakusa.

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"Rocky Sour" is a sour drink you can customize to your own taste. When you order a chuhai (shochu highball), you can use the syrup placed on the table to mix your own original flavor.

With each order, you can also try your luck with an omikuji (fortune) dice, and if you roll daikichi (great blessing) or daikyo (great curse), your mug gets bigger.

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One of Rokki's signature items, the "Kiwami Rokki Kara-age," is a bone-in house specialty with plenty of volume.

It is said to be crisp and fragrant on the outside, while the inside is juicy and full of flavor. It also pairs perfectly with drinks.

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Takahashi 2nd, about a 6-minute walk from Tsukuba EXP Asakusa Station, is a casual izakaya on Hoppy Street.

It is a sister restaurant of the popular Takahashi, founded in 1976, where you can enjoy the signature beef tendon stew, dishes made with seasonal ingredients, and a wide variety of drinks.

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The recommended menu includes dishes that pair well with drinks, such as "beef tendon stew," "kujira-sashi (whale sashimi)," and "gatsu-sashi (parboiled pig stomach sashimi style)."

Among them, the "beef tendon stew" is a hearty dish packed with beef tendon, tofu, carrot, and konnyaku (yam cake), and it is said to be delicious with rich flavor soaked into every ingredient.

Photograph:咲州の政

This is the "Thick Cut Ham Katsu (fried ham cutlet)," a popular dish people say they start craving when they are drinking.

It is made by coating a thick slice of ham in batter and frying it until crisp, and it is said to be served piping hot and freshly fried. Reviews also say it is a dish that goes well with any kind of alcohol.

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Toriyoshi Shoten Asakusa Sushiyadori Ten is a popular izakaya just a 2-minute walk from Tsukuba EXP Asakusa Station Exit A1, known for its tebasaki Kara-age (fried chicken wings) and tori kuwa-yaki (grilled chicken).

The red lanterns glowing inside give the place a lively feel and a bustling atmosphere that fits Asakusa well. The spacious interior makes it easy to drop in and enjoy a meal or drinks.

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The signature dish, "tebasaki Kara-age (fried chicken wings)," is a special item you will not find elsewhere, made with a house sauce that is carefully aged for about 1 month.

You can choose from mild, medium, or hot, and they say the wings are fried crisp on the outside and juicy inside. They also pair perfectly with beer.

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"Godofu agedashi" is a type of agedashi dofu (deep-fried tofu), a classic Japanese dish in which tofu is coated, fried in oil, and served with dashi broth or a soy sauce-based sauce.

At this restaurant, it comes generously covered in a thick sauce rich with dashi, and the tofu is said to have a springy, pleasantly chewy texture.

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Tsubohachi Asakusa Eki Biru Ten, just a 1-minute walk from Asakusa Station on the Toei Asakusa Line, is an izakaya where you can enjoy Hokkaido seafood dishes and Dosanko (people from Hokkaido) soul food.

The calm interior with a Japanese touch has table seating and zashiki (tatami seating), making it a good place to relax with friends or family.

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The signature menu features dishes like "wakadori hanshin-age (deep-fried half young chicken)," "French fries," and "Tokachi mash pizza," letting you enjoy flavors unique to Hokkaido.

The photo shows "mahokke hiraki (butterflied Arabesque greenling)" from Rishiri Island and Rebun Island. They recommend eating the softly grilled hokke topped with grated daikon radish.

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This is the "aburi shime-saba hanshin assortment," which is perfect as a snack with drinks.

This Japanese dish is made by curing fresh saba (mackerel) in vinegar, and the balanced richness and acidity go perfectly together.
By lightly searing it, it gains a fragrant aroma, letting you enjoy both its savory umami and clean finish at the same time.

Photograph:だいざえもんドロップ

Hokkaido Hananomai Asakusa Kaminarimon Ten, located a 4-minute walk from Asakusa Station on the Tobu Isesaki Line, is a popular izakaya known for seafood dishes made generously with ingredients from Hokkaido.

It also has Japanese-style Private rooms for small groups, so you can enjoy food and drinks at a relaxed pace in a calm atmosphere.

Photograph:だいざえもんドロップ

The "iki-aji no tataki (chopped horse mackerel sashimi)" is a dish that lets you enjoy fresh aji (horse mackerel) purchased that very day as sashimi.

Because they prepare it only after you order, the fish is still alive, and its springy, firm texture is said to be its standout feature.

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This is mahokke (Okhotsk atka mackerel) aburi-yaki (lightly grilled over an open flame). You can choose either a whole fish or a half portion.

The flesh is plump and rich with fat, the salt is just right, and it apparently goes great with beer. It is a large, satisfying dish that is sure to lift your spirits.

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Isomaru Suisan Asakusa Shin-Nakamise-dori Ten, a 5-minute walk from Asakusa Station on the Toei Asakusa Line, is an izakaya where you can grill seafood yourself in the hamayaki (seaside-style grill) style.

The open space feels like a beach hut, and part of the appeal is the lively experience of grilling fresh seafood taken right from the tank. You can casually enjoy seafood and drinks here.

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"Hamayaki (seaside-style grilled seafood)" is a style where you can grill fresh seafood yourself at (Each) table as you enjoy it.

The appeal is the toasty smoke and Fresh Scent of the Ocean in the air, and getting to eat it piping hot right off the grill. You can order seafood from just 1 item, so you can try a little of anything that catches your eye.

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This is the "Geta-mori (wooden sandal style sashimi assortment)," an assortment of 6 kinds of fresh sashimi including tuna, shrimp, and salmon.

In addition to sashimi, the menu also includes items like "kaisendon (seafood Rice bowl)" and "sushi" served over rice, so you can enjoy seafood in a variety of styles.