Asakusa Ichimon Honten/
浅草 酒膳 一文 本店
Price not published
Description
A Japanese restaurant run in the manner of an izakaya, in a converted house about sixty-five years old with an earth floor. There are counter seats, tables, private rooms set apart like an annexe, and tatami rooms behind a curtain.
The dish it is known for is Edo negima-nabe, a hotpot of tuna and spring onion. The kitchen also serves shumai, duck tsukune, simmered beef tendon and simmered whale, and works with Edo vegetables such as Kameido daikon and Shinagawa turnip. The sake and shochu are chosen by the owner, who is a certified sake taster and sommelier.
Good to know
- The restaurant describes a wooden-token system — you change money into tokens at your seat at ¥100 to one token, and change the rest back when you leave — but its own page states that the tokens are currently suspended.
- On the days of the Tori-no-ichi fair the restaurant works differently: two-hour sittings, no choice of seat, and only the first floor takes walk-ins.
- Hours are later on weekdays than at weekends: 18:00 to 23:00 Monday to Friday, 17:00 to 22:00 on Saturday and Sunday.
Hours
- Monday
- 18:00–23:00
- Tuesday
- 18:00–23:00
- Wednesday
- 18:00–23:00
- Thursday
- 18:00–23:00
- Friday
- 18:00–23:00
- Saturday
- 17:00–22:00
- Sunday
- 17:00–22:00
Atmosphere
Payment
Features
- Private rooms
- Tatami seating
- Counter seats
- Open every day
- Sake selection
Highlights
Edo negima-nabe, a hotpot of tuna and spring onion, is the house dish.
The building is a converted house of about sixty-five years, with an earth floor.
Open every day of the year apart from the new year period.
