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[PayPay 20% return from February 1st to 29th] Now accepting reservations. Edomae cutlass fish has arrived.
"Private rooms available" "All-you-can-drink courses available" Enjoy the ultimate Cow tongue in a relaxing atmosphere inside the hotel
Established 60 years ago! The oldest store on Asakusa Hoppy Street (100 seats in total!) 》There are also tatami rooms and terrace seats overlooking the cityscape◎
Now accepting reservations for banquets ♪ A restaurant where Shinsei and Juyondai can always drink [Bring your own fish and cooking] [Private rooms available] [Can be reserved] [Grilled skewer]
``Kobe Beef Dia'' where you can easily enjoy high-quality beef from Hyogo Prefecture
Asakusa Hoppy Connoisseur ◆Cheers on the lively terrace ♪ All-you-can-drink is also welcome! Be sure to try the original stew of beef sinew and offal!
How about some fresh seasonal Oyster and grilled oysters?
3 minutes from Asakusa Station ◆A long-established Izakaya (Japanese-style bar) that has been loved for nearly 60 years on Asakusa Hatsunekoji. Enjoy the historical taste. Private room available
[Near Asakusa Station] A true lunchtime paradise! A famous restaurant on Asakusa Hoppy Street that prides itself on its ``salted beef tendon stew''☆
An elegant, authentic kaiseki restaurant suitable for entertaining, betrothals, and weddings. The stylish dance of Asakusa geisha brings back memories of the Edo period.
"The Gate Hotel Kaminarimon by HULIC" 13th floor/ French cuisine based Bistro-style Restaurants and bar
[5 minutes walk from Asakusa Station] Craft beer specialty store★ Enjoy a blissful drink at this popular store loved by locals.
◆We are competing with Monjayaki made with the owner's special ``special soup stock''!! ️
3 minutes walk from Sensoji Temple ◆ We are proud of our addictive “authentic Chinese food” with Medicinal Food and spicy dishes! A shop where even one person can easily enjoy
2 minutes from Asakusa Station - A casual Beer Bars where you can enjoy authentic handmade sausages and craft beer
A Michelin-starred French culinary genius takes on the challenge of fusing with Edo food culture