Contents
1. Introduction to Traditional Cuisine in Asakusa
Asakusa is one of Tokyo’s most famous historic districts, known for its vibrant atmosphere, traditional temples, and deep-rooted food culture. Walking through Nakamise Street and the surrounding alleys, you’ll find an incredible variety of Asakusa traditional food that has been enjoyed for generations. Whether you’re a first-time visitor or a seasoned traveler, indulging in Asakusa’s authentic flavors is a must.
One of the reasons Asakusa is such a great place for food lovers is its strong connection to Edo-period (1603–1868) cuisine. Many dishes have been passed down for centuries, maintaining their original cooking methods and flavors. Unlike modernized versions found in other parts of Tokyo, Asakusa’s food culture stays true to its roots, making it an ideal destination for anyone wanting to experience authentic Japanese cuisine.
For 外国人 (foreign visitors), Asakusa provides an accessible gateway into traditional Japanese food. Many restaurants offer English menus, and the friendly local vendors are happy to introduce their specialties. From crispy tempura to comforting bowls of soba, there’s something for every palate. Moreover, Asakusa is home to some of the oldest restaurants in Japan, where chefs continue to use techniques perfected over centuries.
Another highlight of Asakusa’s food culture is its affordability. While some high-end restaurants cater to fine dining experiences, many local eateries and street vendors serve delicious dishes at reasonable prices. For example, a bowl of soba noodles might cost around ¥800–¥1,200 ($5.50–$8.50), while a serving of freshly fried tempura could be enjoyed for ¥1,500 ($10) or less.
Beyond just eating, exploring Asakusa’s culinary scene is an experience in itself. Many restaurants have a nostalgic, retro ambiance, allowing visitors to step back in time and enjoy a meal as if they were in old Edo. Whether you’re savoring grilled unagi (eel) at a 200-year-old shop or trying a freshly made melon pan from a street vendor, every bite tells a story of Asakusa’s rich food heritage.
In the following sections, we’ll introduce ten must-try traditional dishes in Asakusa, each offering a unique taste of Japan’s culinary history. Get ready to discover the flavors that have made Asakusa a top destination for food lovers worldwide!
2. Tempura: Crispy Perfection from Edo Period
Tempura is one of the most iconic dishes in Japanese cuisine, and Asakusa is home to some of the best tempura restaurants in Tokyo. This deep-fried delicacy, introduced to Japan by Portuguese missionaries in the 16th century, was perfected during the Edo period (1603–1868) and has remained a staple of Asakusa traditional food. What makes Asakusa’s tempura special is its adherence to traditional frying techniques, using high-quality sesame oil and fresh ingredients.
Unlike modern tempura, which tends to be light and crispy, Edo-style tempura is richer, with a slightly darker, more flavorful batter. This is because chefs in Asakusa still use traditional cooking oils that enhance the aroma and depth of the dish. The ingredients are simple yet exquisite—fresh seafood such as shrimp, anago (sea eel), and kisu (whiting fish), along with seasonal vegetables like pumpkin, sweet potato, and shiso leaf, all coated in a delicate batter and fried to golden perfection.
For 外国人 (foreign visitors), trying tempura in Asakusa is a great way to experience an authentic taste of old Tokyo. Many long-established restaurants, some over 100 years old, still use time-honored techniques that have been passed down through generations. When ordering tempura, you’ll typically find two main styles: a la carte, where each piece is served fresh from the fryer, or as part of a tendon (tempura rice bowl), where crispy tempura is placed over a bed of rice and drizzled with a sweet-savory soy-based sauce.
One of the most famous places to enjoy Edo-style tempura in Asakusa is Daikokuya, a legendary restaurant founded in 1887. Their signature tendon features large shrimp tempura covered in a rich, slightly sweet sauce, served with miso soup and pickles. A standard tempura set meal here costs around ¥2,000–¥3,500 ($13–$24), while a deluxe version with premium seafood can go up to ¥5,000 ($34).
If you prefer a more casual experience, many street vendors and small shops in Asakusa offer tempura on-the-go. A single piece of freshly fried shrimp tempura from a food stall might cost around ¥300–¥500 ($2–$3.50), making it an affordable yet delicious snack while exploring the area.
Tempura is not just about taste—it’s an art form that reflects Japan’s dedication to craftsmanship and quality. The balance of crispy texture, rich umami, and delicate flavors makes it a must-try dish for anyone visiting Asakusa. Whether you choose to enjoy it in a historic restaurant or as a quick street food bite, tasting Asakusa’s tempura is an essential part of the local culinary experience.
3. Unagi: The Rich Flavor of Grilled Eel
Unagi, or freshwater eel, has been a beloved dish in Japan for centuries, and Asakusa is one of the best places to experience this delicacy. Grilled over charcoal and glazed with a sweet-savory sauce, unagi is a signature of Asakusa traditional food, offering a unique combination of smoky aroma, tender texture, and deep umami flavor. This dish has been especially popular since the Edo period (1603–1868), when it was considered a high-energy food that helped people endure hot summers.
The preparation of unagi is an art that requires skill and precision. The eel is first split, deboned, and steamed to remove excess fat, making the meat light and fluffy. It is then grilled over a high flame while being basted with a special tare sauce made from soy sauce, mirin, sake, and sugar. This process creates a perfect balance of crispy skin and melt-in-your-mouth meat. Many of Asakusa’s unagi restaurants have been perfecting this method for generations, ensuring an authentic taste that remains unchanged.
For 外国人 (foreign visitors), unagi may seem like an unusual dish at first, but it’s a must-try for those looking to experience traditional Japanese cuisine. The most common way to enjoy unagi is as unadon or unaju—grilled eel served over a bowl of steamed rice. Unadon is a simpler presentation with a single portion of eel on rice, while unaju is served in a lacquered box with a slightly larger portion and often includes side dishes like pickles and clear soup.
One of the most famous places to try unagi in Asakusa is Maekawa, a historic restaurant that has been serving grilled eel since 1805. Their unaju set meal typically costs between ¥3,500–¥6,000 ($24–$41), depending on the portion size and quality of the eel. Another well-known spot is Unatetsu, which offers a more casual dining experience with smaller, more affordable portions, starting at around ¥2,500 ($17).
Aside from traditional restaurants, some street vendors in Asakusa sell grilled unagi skewers, allowing visitors to enjoy the rich flavors of eel in a more convenient way. A single skewer of unagi kabayaki (grilled eel with tare sauce) usually costs around ¥500–¥1,000 ($3.50–$7), making it an excellent snack while exploring the area.
Unagi is more than just a delicious dish—it’s a part of Japanese culinary heritage. The combination of expertly grilled eel, carefully crafted sauce, and perfectly cooked rice makes it one of the standout dishes of Asakusa traditional food. Whether dining in an elegant historic restaurant or grabbing a quick bite from a street vendor, experiencing unagi in Asakusa is an unforgettable part of any food lover’s journey.
4. Soba and Udon: Noodles with a History
Asakusa is one of the best places in Tokyo to enjoy traditional Japanese noodles, particularly soba (buckwheat noodles) and udon (thick wheat noodles). Both of these noodle varieties have been a staple of Asakusa traditional food for centuries, with their origins tracing back to the Edo period (1603–1868). Whether served hot in a flavorful broth or cold with a dipping sauce, these noodles represent the essence of simple yet refined Japanese cuisine.
Soba is especially popular in Asakusa, where many long-established restaurants continue to serve handmade noodles using age-old techniques. Made primarily from buckwheat flour, soba has a slightly nutty flavor and firm texture. It is enjoyed in several forms, such as zaru soba (cold soba served with a dipping sauce called tsuyu), or kake soba (hot soba in a soy-based broth). One of the best-known variations is tempura soba, where crispy tempura is placed on top of a steaming bowl of noodles.
For 外国人 (foreign visitors), soba is an excellent introduction to traditional Japanese flavors. The dipping process for cold soba can be a fun experience, while the hot version provides a comforting meal, especially during the winter months. Many soba restaurants in Asakusa also serve nihonshu (Japanese sake) alongside their dishes, allowing diners to enjoy a classic pairing cherished by locals.
Udon, on the other hand, is thicker and chewier than soba, making it a satisfying choice for those who prefer heartier textures. Asakusa is home to several famous udon shops offering classic variations such as kake udon (hot udon in broth), curry udon (udon in a rich curry sauce), and tanuki udon (topped with crispy tempura bits). One particularly famous style is kitsune udon, which features a large piece of sweet-simmered fried tofu.
One of the most renowned soba restaurants in Asakusa is Namiki Yabu Soba, an establishment with over 100 years of history. They are known for their strong, flavorful dipping sauce and perfectly textured noodles. A basic soba dish here costs around ¥1,000–¥1,500 ($7–$10), while a set with tempura can go up to ¥2,500 ($17). For udon lovers, Mugitoro is a great spot that serves delicious udon with tororo (grated yam), a classic combination that enhances the smoothness of the noodles.
For those wanting a quick and affordable meal, Asakusa also has many standing noodle bars where locals grab a fast bowl of soba or udon before continuing their day. These spots serve delicious noodles for as little as ¥500–¥800 ($3.50–$5.50), making them a budget-friendly way to experience Asakusa traditional food.
Whether you prefer the refined, nutty taste of soba or the thick, chewy bite of udon, Asakusa is the perfect place to experience these historic Japanese noodles. Their deep connection to Edo-period food culture, combined with the skillful preparation of local chefs, makes a bowl of soba or udon an essential part of any culinary journey in Asakusa.
5. Monjayaki: Tokyo’s Unique Savory Pancake
Monjayaki is a dish that may surprise first-time visitors to Japan. Often compared to okonomiyaki, this Tokyo specialty is a savory pancake with a much softer, almost gooey texture. Asakusa is one of the best places to try authentic monjayaki, as it has a long history of serving this unique dish. Many local restaurants have been perfecting their recipes for decades, making monjayaki an essential part of Asakusa traditional food.
The origins of monjayaki date back to the Edo period (1603–1868) when it was a simple snack for children. Over time, the dish evolved into a popular comfort food enjoyed by all ages. Unlike okonomiyaki, which has a thicker batter, monjayaki uses a more liquid-based mixture, which creates its signature soft and crispy texture when cooked on a hot teppan (iron griddle). The ingredients vary, but common choices include shredded cabbage, seafood, meat, and cheese, all mixed into a batter made of flour, dashi (Japanese soup stock), and Worcestershire-style sauce.
For 外国人 (foreign visitors), eating monjayaki can be an interactive and fun experience. At most monjayaki restaurants, diners cook the dish themselves at their table using a small spatula. The batter is first poured onto the hot griddle, and as it cooks, the edges become crispy while the center remains gooey. Unlike other pancakes, monjayaki is eaten directly from the grill using a small metal spatula, making it a uniquely hands-on meal.
One of the best places to try monjayaki in Asakusa is Tsukushi Monja, a well-loved restaurant known for its rich flavors and wide variety of ingredients. Their classic seafood monjayaki, packed with shrimp, squid, and scallops, costs around ¥1,500–¥2,500 ($10–$17), while more premium versions with extra toppings like mentaiko (spicy cod roe) and cheese can go up to ¥3,500 ($24). Another famous spot is Rokumonsen, a cozy establishment offering traditional-style monjayaki with an authentic Edo-period atmosphere.
For those wanting to try multiple flavors at once, many restaurants offer “half-and-half” portions, allowing you to enjoy different variations of monjayaki in a single meal. This is a great option for newcomers who are unsure which toppings to choose.
Beyond just the taste, monjayaki is about the experience of gathering around a hot griddle with friends and family, enjoying the sizzling sounds and rich aromas as the dish cooks before your eyes. Its casual and social nature makes it a must-try when exploring Asakusa traditional food. Whether you’re cooking it yourself for the first time or enjoying it at a historic restaurant, monjayaki is a dish that brings people together over delicious flavors and a truly Tokyo-style dining experience.
