Travel Reference
In-Depth Information
For six generations, Komagata Dojō has been simmering and stewing
dojō
(Japan-
ese loach, which looks something like a miniature eel).
Dojō nabe
(loach hotpot),
served here on individual
hibahchi
(charcoal stoves) was a common dish in the
days of Edo, but is rarely seen on menus today. The open seating around wide,
wooden planks heightens the traditional flavour.
(
3842-4001; 1-7-12 Komagata, Taitō-
ku; mains from ¥1500;
11am-9pm;
Ginza Line to Asakusa, exit A2 or A4;
)
14
Irokawa
$$
UNAGI
OFFLINE MAP
GOOGLE MAP
This tiny restaurant has a real old Edo flavour and is one of the best, unpreten-
tious
unagi
restaurants in town. The menu is simple: a small gets you two slices of
charcoal-grilled eel over rice, a large gets you three. The chef grills everything right
behind the counter. Look for the light green building.
(
3844-1187; 2-6-11 Kaminari-
mon, Taitō-ku; sets from ¥2500;
11.30am-1.30pm & 5-8.30pm Mon-Sat;
Ginza Line to Asakusa,
exit 2;
)
15
Vin Chou
$$
YAKITORI
OFFLINE MAP
GOOGLE MAP
Tucked away on an Asakusa side street, Vin Chou is an odd bird: it's
yakitori
meets French and there are foie gras and imported cheeses on the menu along
with traditional
tori negi
(chicken and spring onion). If you're hungry, the set-
price menu is good value.
( 3845-4430;
www.vinchou.jp/r-asakusa/asakusa.html
; 2-2-13
Nishi-Asakusa, Taitō-ku; skewers from ¥190, set-price menu ¥2900;
5pm-11pm Thu-Tue;
Ginza
Line to Asakusa, exit 1;
)
16
Asakusa Imahan
$$$
SHABU-SHABU
OFFLINE MAP
GOOGLE MAP
Founded in 1895, this famous restaurant serves memorable courses of
shabu-
shabu
(thinly sliced, marbled beef simmered briefly in broth at the table). Prices
rise according to the grade of meat, up to Kobe beef - if you're in the mood to
